Glazed Cinnamon Apple Twists

These cinnamon apple twists layer flaky pie crust with apple filling and cinnamon sugar, then twist and bake into a glazed, handheld apple pie treat in about 20 minutes.

Course Dessert

Cuisine American

Keyword cinnamon apple twists

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 203kcal

Author Jason Decker

Ingredients

1 cup apple pie filling
2 tablespoons coarse sugar or granulated sugar
1 teaspoon ground cinnamon
2 pre-made pie crusts
1 egg + 1 teaspoon water lightly beaten together
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 425 degrees.
Place apple pie filling into a food processor and process until smooth but slightly chunky. Set aside.
1 cup apple pie filling
Mix together coarse sugar and cinnamon, set aside.
2 tablespoons coarse sugar, 1 teaspoon ground cinnamon
Thaw the pie crust per directions on the back of the box before starting the process. Lay out one pie crust and evenly coat with 1/3 of the sugar mixture.
2 pre-made pie crusts
Layer the apple pie filling on top, evenly smoothing it out.
Place the second pie crust on top and sprinkle with another 1/3 of the coarse sugar mixture.
Taking a pizza cutter, cut off sides until it is a square shape.
Cut 1/2 inch thin strips. Makes about 12 strips.
Taking one piece at a time, gently twist and place on a parchment or silicone lined baking sheet, about 1 inch apart.
Lightly brush each piece with egg wash.
1 egg + 1 teaspoon water
Sprinkle the remaining sugar mixture on each piece. Bake for 15 minutes, until slightly golden brown. Place sheet tray on a wire rack to cool.
While twists are cooling, mix together the powdered sugar, milk, and vanilla to form the glaze.
1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Drizzle the glaze over each piece with a fork or spoon. Serve warm.

Notes

Make sure your pie crust is defrosted per the directions on the packaging.
This recipe can be frozen, see my notes above on how to do that.
Double this recipe easily, bake some and freeze some for later use.
Make sure your twists slightly cooled before glazing so it doesn’t melt all the way off.
These are best served warm, but you can serve them cooled as well.

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