Ingredients:

  • 2 large Granny Smith apples, peeled, cored, and cut into 8 wedges each
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 cup unsalted butter
  • 1.5 cups granulated white sugar
  • 1 tsp ground Ceylon cinnamon
  • 1 tsp pure vanilla bean paste
  • 12 oz citrus soda (Mountain Dew, Sprite, or 7-Up)

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease a 9x13 inch ceramic or glass baking dish.
  2. Peel and core the Granny Smith apples, then slice each apple into 8 equal wedges for a total of 16 wedges.
  3. Unroll the crescent roll dough and separate into individual triangles. Place one apple wedge at the wide end of each triangle and roll it up snugly toward the point.
  4. Arrange the rolled dumplings in the prepared baking dish in two rows of eight.
  5. In a medium bowl, whisk together 1 cup melted unsalted butter, 1.5 cups granulated sugar, 1 tsp cinnamon, and 1 tsp vanilla bean paste until the mixture is thick and grainy.
  6. Spoon the butter mixture evenly over the center of each dumpling, allowing it to drip down the sides.
  7. Carefully pour the citrus soda around the edges of the pan and into the spaces between the dumplings. Do not pour directly over the pastry to ensure the tops remain crisp.
  8. Bake for 40 minutes until the pastry is mahogany-colored and the sauce is bubbling and thickened. Serve warm.