4-6 ounces brie cheese
10 ounces (1/2 a can) apple pie filling
1/4 cup chopped pecans
2 tablespoons caramel ice cream topping
1 sheet crescent roll dough (They now make it in sheets without seams which is great!)
1 tablespoon butter, melted
apple pie spice for garnish
Preheat oven to 350F
Place crescent roll dough on a cookie sheet sprayed with nonstick spray.
Place brie in the middle of the dough.
Top brie with apple pie filling, pecans, and caramel.
Take the ends of the dough fold to cover the brie. Pinch the dough together to seal.
Brush top of dough with melted butter and sprinkle with apple pie spice.
Bake for 15-20 minutes or until the crescent dough has browned and is cooked through.
Remove and serve with apples, crackers, graham crackers, or toasted bread.
1/2 cup butter, softened
1 cup sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 oz.) can apple pie filling
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 Tablespoons butter, melted
3/4 cup confectioner’s sugar
1 Tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
Pour half into a greased 13 x 9 x 2 baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350°F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire a rack.
Combine glaze ingredients; drizzle over warm or cooled coffee cake.