Fruit Crescent Turnovers
1 pkg refrigerator crescents (grands work best)
1 can apple pie filling (or cherry, blueberry, ect)
1 cup powdered sugar
1/8 cup milk (maybe less, must be thick)
1/2 tsp vanilla
cinnamon & sugar mix
Sprinkle the cinnamon sugar mix onto a plate, dredge each crescent in the mix on both sides.
On a cookie sheet, arrange crescents in a circle with the pointed ends pointing outwards, sort of like a star shape. Make sure the tips of the wide ends are touching slightly.
Spoon pie filling onto the wide portion of the crescent, then fold the pointed ends over the filling. (not all of the filling will be covered) Make sure you keep the circular shape.
Bake at 350 F for about 20 minutes or until golden brown, and not doughy when flaked with a fork.
Mix the milk and vanilla into the powdered sugar and drizzle over the hot crescents.
Allow to cool before serving
*** If you can’t find the “grands” (big crescents) you will need to use two pkgs of the smaller crescents for one can of pie filling. If you are using two pkgs of crescents you will need two cookie sheets