Sunday, June 16 2024

Who can resist the allure of a warm, flaky croissant?

Now imagine that same croissant with a cinnamon-spiced apple filling and a dusting of powdered sugar.


This is a treat not to be missed!

 

 

 

For the Croissants:
  • 1 1/4 cups of milk, slightly warmed
  • 1 tablespoon of active dry yeast
  • 1/4 cup of granulated sugar
  • 3 3/4 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 1/2 cups of unsalted butter, cold
  • 1 egg (for egg wash)
For the Filling:
  • 2 large apples
  • 1/2 cup of granulated sugar
  • 1/2 cup of water
  • 1 teaspoon of cinnamon
  • 1 tablespoon of lemon juice
  • 1/2 cup of powdered sugar (for topping)
Instructions:
  1. In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for about 5 minutes, or until it’s frothy.
  2. Add the flour and salt to the yeast mixture, and stir until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until it’s smooth and elastic.
  3. Shape the dough into a ball, place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it’s doubled in size.
  4. While the dough is rising, prepare the butter. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it’s about 1/2 inch thick. Then, fold it in half and pound it again. Repeat this process until the butter is pliable but still cold.
  5. Once the dough has risen, roll it out on a lightly floured surface into a rectangle that’s about twice as long as the butter slab. Place the butter slab on one half of the dough rectangle, then fold the other half of the dough over the butter, enclosing it completely.
  6. Roll out the dough again, then fold it into thirds, like a letter. This is called a “turn”. Wrap the dough in plastic wrap and refrigerate it for about 30 minutes.
  7. Repeat the turning process two more times, with a 30-minute chill in the fridge between each turn.
  8. After the final turn, roll out the dough one last time, then cut it into triangles. Roll up each triangle from the base to the point, forming a croissant shape.
  9. Place the shaped croissants on a baking sheet, cover them with a clean kitchen towel, and let them rise for about 1 hour, or until they’re puffy.
  10. While the croissants are rising, prepare the apple filling. Peel and core the apples, then cut them into small pieces. In a medium saucepan, combine the apple pieces, granulated sugar, water, cinnamon, and lemon juice. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, or until the apples are soft and the mixture has thickened.
  11. Preheat your oven to 375°F (190°C). Beat the egg with a splash of water to make an egg wash, then brush the egg wash over the croissants.
  12. Bake the croissants in the preheated oven for about 15 minutes, or until they’re golden brown but not fully baked.
  13. Remove the croissants from the oven and carefully slice them open without cutting all the way through. Spoon the apple filling into the croissants, then return them to the oven for another 5 minutes, or until they’re fully baked and the filling is warm.
  14. Remove the croissants from the oven and let them cool for a few minutes. Then, sprinkle the powdered sugar on top.
  15. Serve your homemade Apple Filled Croissants warm, and enjoy!
This recipe makes 8-12 croissants, depending on their size.
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