Apple Pillows Recipes

Steps:

• Mix apples, cream cheese and raisins and pecans and brown sugar.
• divide crescents into eight.
• wrap mixture up in dough.
• brush with milk.
• sprinkle with cinnamon and sugar.
• bake on 350 for ten minutes.

Steps:

• Preheat oven to 350 degrees F.
• Separate crescent rolls into individual triangles and arrange on a lightly greased baking sheet.
• In a medium mixing bowl, mix together the apple, raisins, pecans, brown sugar and cinnamon.
• Place teaspoon-size portions of the apple mixture onto the center of each triangle.
• Roll up the dough into a crescent shape.
• Lightly brush the tops of the crescents with milk and sprinkle with cinnamon and sugar.
• Bake on the middle rack of the oven for 25 minutes or until golden brown.
• Remove sheet from the oven with pot holders and cool on a wire rack.

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.