Ingredients
Scale
- 1 tube refrigerated crescent roll dough or puff pastry
- 1 cup high-quality apple cider (reduced to 1/4 cup)
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup powdered sugar (for the glaze)
- 1 tablespoon heavy cream or milk
Instructions
- Pour the apple cider into a small saucepan over medium-high heat. Bring it to a boil and let it simmer until it reduces to about 1/4 cup of liquid. This concentrates the sugars and the apple flavor. Set it aside to cool slightly before using.
- In a small bowl, mix together the granulated sugar, ground cinnamon, and nutmeg. In a separate bowl, combine 2 tablespoons of your reduced cider with the softened butter until smooth. This creates a flavor-packed base for your filling.
- Unroll your dough onto a lightly floured surface or parchment paper. Spread the apple-butter mixture evenly over the dough, then sprinkle generously with the cinnamon-sugar mix. Fold the dough in half. Cut the dough into 1-inch strips. Take each strip, twist it several times, and place it on a lined baking sheet.
- Preheat your oven to 375°F (190°C). Slide the baking sheet into the center rack and bake for 12 to 15 minutes. You are looking for a deep golden brown color and a slightly crisp exterior. Remove from the oven and let them cool for a few minutes on the tray.
- Whisk together the powdered sugar, the remaining reduced apple cider, and the heavy cream until smooth. Drizzle the glaze over the warm twists while they are still on the pan. Serve immediately while the centers are soft and the glaze is gooey.
- Cook Time: 35 minutes