Best fire-baked recipe
“Just like Mom used to make,” says one editor of this simple, not-too-sweet pastry that’s perfect for breakfast or dinner.
Chef Alex Zic, Bronx, NY
Cooking secret “Rub a bar of soap on the outside of a pot to protect it from burning over an open fire. The soot sticks to the soap, which wipes off. Keeps troop gear looking new.”
1 tube of store-bought crescent rolls
1 can apple-pie filling
1 package crushed walnuts or almonds
Empty apple-pie filling into a zip-top bag and double-bag it.
Crescent dough typically comes packaged as six attached triangles. Separate triangles two at a time so you have three crescents total. Place filling and nuts onto the crescents, and roll them up. For each, create foil pouches that cover the dough; place them in coals near the fire’s edge (not directly in flames). Flip after three minutes, bake for about three more minutes (until golden), then unwrap and enjoy. Serves 3.