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Croissant dough apples

Thick slices of apples, rolled in sugar and surrounded by a strip of crescent dough, which, after a spell in the oven, become delicious puff pastry apples.

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Last modified on: January 21^th 2024

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For 36 pieces, you will need:

1 900 g Yeast-based flaky dough (for croissants)
2 60 g beaten egg
3 6 tablespoons brown sugar
4 12 apples
5 1.5 teaspoon vitamin C (optional)
6 12 tablespoons caster sugar
7 30 g Vanilla sugar
Total weight: 3,420 grams

Change these quantities to make: 4 pieces 6 pieces 12 pieces 24 pieces 36 pieces

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 19 min.	10 min.	20 min.	1 hour 49 min.

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Step by step recipe

Stage 1 - 10 min.

Crescent dough strips

Roll out 900 g Yeast-based flaky dough (for croissants) to approx. 3 mm thickness.

Cut out strips of dough 1 cm wide and 40 cm (16 inches) long approx.

Place the strips on a sheet of baking paper on a baking sheet.

Stage 2 - 3 min.

Glaze one side of the pasta strips with a brush, along the entire length.

Stage 3 - 2 min.

Sprinkle the strips of dough with cane sugar along their entire length.

Place the baking sheet in the fridge to allow the dough strips to firm up a little.

Stage 4 - 8 min.

Apple rings

Peel 12 apples with a peeler, then trim the top and bottom.

Stage 5 - 3 min.

Cut each apple into 3, to obtain apple disks.

Stage 6 - 1 min.

Slit an apple disk in half, from edge to center.

Stage 7 - 1 min.

Using a small cutter, remove and discard the center (the heart) of the disk.

You'll see that the blade stroke in the previous step allows you to remove the center without breaking the apple disk, as it will gently spread apart.

Stage 8

You should get a nice apple circle.

Stage 9 - 15 min.

Do this for all the discs, and set them aside in a bowl of cold water, with 1.5 teaspoon vitamin C if possible, to prevent them from browning.

Preheat your oven to 180°C (360°F).

Stage 10 - 2 min.

Assembly

In a ramekin slightly larger than the apple circles, mix 12 tablespoons caster sugar and 30 g Vanilla sugar.

Stage 11 - 1 min.

Dry an apple circle with a kitchen towel, then dip it into the sugar mixture to coat well.

Stage 12 - 1 min.

Slide a strip of pastry, just out of the fridge, into an apple circle placed on your work surface, as shown in the photo, golden-sweet side up.

Stage 13 - 2 min.

Roll the pastry strip around the apple disc, one side at a time, passing it through the center of the disc each time.

Stage 14 - 30 min.

Place the apple disc and its pastry on a sheet of baking paper on a baking sheet.

Do this for all the apple circles...

Stage 15 - 20 min.

...and bake for about 20 minutes.

Stage 16 - 10 min.

Let cool on a wire rack before serving.

Remarks

You can also use scraps of croissant dough, as I've done in the photos, which works very well.

You can also replace the croissant dough with puff pastry, which is a little less delicious, but perfectly acceptable.

I recommend using slightly tart apples, such as reinettes, which provide a delicious contrast with the croissant dough.

For a more "turnover" look, you can use 2 strips of dough, tightly rolled up, for each circle of apples.

Keeping

Enjoy as soon as possible, but can be reheated.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,073 Kcal or 25,426 Kj	78 gr	948 gr	231 gr
304 %	30 %	89 %	35 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
178 Kcal or 745 Kj	2 gr	28 gr	7 gr
9 %	1 %	3 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
169 Kcal or 708 Kj	2 gr	26 gr	6 gr
8 %	1 %	2 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, leaven

How much will it cost?

For 36 pieces : 6.36 £
Per piece : 0.18 £

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Yeast-based flaky dough (for croissants): You can get more informations, or check-out other recipes which use it, for example: Raisin breads (pains aux raisins), Baker's apple soles, Mirlitons of Guipavas, Pistachio and goji pinwheels, French croissants, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Apple Pie, Chinois, Nanterre brioche, Sicilian Epiphany Pie, Eggs in brioche nests, ... All
	Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Italian hot chocolate , Black Forest gateau, Madeleines, Quince and apple compote, ... All
	Apple: You can check-out other recipes which use it, like for example: Caramelised apple pie, Toffee apple upside-down cake, Caramelised apple custards, Apple and Blackcurrant Brioche Pies, Invisible apple cake, ... All