Ingredients:

  • 2 Large Granny Smith Apples, peeled and finely diced
  • 2 tbsp Maple Syrup
  • 2 tsp Ground Cinnamon, divided
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Lemon Juice
  • 1 tube (8 oz) Refrigerated Crescent Dough
  • 1 tbsp Melted Unsalted Butter
  • 1 tbsp Coconut Sugar

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Toss the diced apples, maple syrup, 1 tsp cinnamon, nutmeg, and lemon juice into a skillet over medium heat.
  3. Cook for about 5 to 7 minutes until the apples are tender and the liquid has reduced to a thick glaze.
  4. Spread the apple mixture onto a plate to cool for 5 minutes.
  5. Separate the crescent triangles on a parchment lined baking sheet.
  6. Place about one tablespoon of the apple mixture at the wide end of each triangle.
  7. Carefully roll from the wide end to the point, tucking in any rogue apple pieces as you go.
  8. Brush each of the apple pie pinwheels with melted butter.
  9. Mix the remaining cinnamon with the coconut sugar and sprinkle generously over the top.
  10. Bake for 12 to 15 minutes until the pastry is puffed and deep golden brown.