Made with store-bought refrigerated biscuit dough, these tender, sweet wraps are a cinch to prepare.
1 tablespoon butter
4 Jonagold or Golden Delicious apple, peeled, cored, and thinly sliced
1 tablespoon plus 2 teaspoons sugar
1/2 teaspoon cinnamon
1/2 cup apricot preserves
1/3 cup dried cranberries or raisins
1/4 cup water
1 tube (17.3-ounce) refrigerated buttermilk biscuit dough (for large biscuits)
1. In large skillet, melt butter over medium heat. Add apples, 1 tablespoon sugar, and the cinnamon; cook, stirring frequently, 5 minutes. Add apricot preserves, dried cranberries, and water; cook, stirring, 4 to 5 minutes or until apple slices are tender. Remove from heat and cool.
2. Heat oven to 375 F. Lightly grease two baking sheets. Seperate rounds of biscuit dough; flatten each round and roll out to a 6-inch round. Mound a scant 1/2 cup of apple mixture across center of each round. Wrap dough around filling to enclose. Place wraps on baking sheets, seam side down, and sprinkle tops with remaining 2 teaspoons sugar. Bake 14 to 16 minutes or until golden brown.