It won't be anywhere near the same.....the puff pastry won't; absorb like the crescent rolls will.
Why not bake it ahead and warm it when you get there?
Linda C

By puff pastry do you mean filo dough? I think filo dough would disappoint you in this recipe.

Would regular frozen bread dough work better? I know what you mean about the tubes of roll dough. They get a completely different taste and texture unless they are baked and eaten immediately. I don't think the same would hold true for the loaves of frozen bread dough. Carmellia

Good call on the frozen bread dough. I could actually use my bread machine to make up a crescent roll dough and then it could rise on the ride over. Whatcha think?

Sprite? Doesn't that make the dough soggy?

I've made turnovers before using phyllo with fresh fruit cinnamon and sugar, and they turned out really well.

It does get gooey and juicy on the bottom and it is nice and crispy and fluffy on top. Comes out great!

Phyllo dough is NOT puff pastry. Phyllo contains no fat...just flour and water...same as strudle dough.
And frozen bread dough doesn't have the fat content of croissants which is pretty well what frozen crescent rolls are.
If you allow the rolls to sit in the sprite in the bottom of the pan for an hour before baking, it will get to be a soggy mess.
Make it at home and bake when you get there....or mix it up and pour the sprite over it when you get there.
Linda C

Sprite, as in soda? What could you use as a replacement if you don't buy that? Would apple cider work? And how much exactly? The recipe sounds interesting especially for Sunday morning.
Clare

Linda - maybe you misread my post.

I never said that phyllo dough was puff pastry, or intended to use phyllo dough.

I also never intended to use frozen bread dough - It just made me realize that I could use a homemade dough whipped up in my bread machine.

Lastly - you will notice in my original post that I had never inteded to add the sprite until baking time. I am going to wrap the dough around the apples, season with sugar and cinnamon and then let the dough rise on the ride up to my Grandmother's. When I get there, I will add the sprite and bake while we eat lunch.

Oh Clare - it is a wonderful recipie and it is so easy. I don't have exact ingredients because I just wing it according to how many people will be around. You just wrap and many apples as you need and then sugar and cinnamon to your desire. My family does not like things overly sweet so I usually use less for them. As far as the amount of Sprite (yes, the soda), that usually depends on the baking pan size. I like to make this in a dark baking pan and you add just enough sprite so that there is about 1/4 - 1/2 inch of liquid in the bottom of the pan around the apples. I don't see why any sweet liquid wouldn't work! Have fun with it and let us know.

Someone posted this recipe a while back on a thread looking for recipes using Pillsbury crescent dough. In that recipe, you melted the butter, added the sugar and sprite and mixed, then just poured the mixture over the crescent-wrapped apples. Then sprinkle with cinnamon.

I've made it this way several times, my family loves it. The dough on the bottom absorbs the liquid but doesn't become soggy, the dough on top becomes crispy.

My only suggestion is to stop and buy the crescent rolls at a grocery store near your grandmother's house, then just put it all together & bake at her house. This doesn't take more than about 10 minutes to do, and everyone will get to enjoy the wonderful aroma as they bake. Don't know if that's a practical solution, but I think it's what I'd do.

Carmellia asked if by puff pastry you meant phyllo dough.