Croissant dough apples - Cooking-ez.com

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

Step by step recipe

Stage 1 - 10 min.

Crescent dough strips

Roll out 0 kg 5 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 2 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 ¼ 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 2 tablespoons caster sugar and 0.2 oz 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
8,577 Kcal or 35,910 Kj	134 gr	973 gr	470 gr
429 %	51 %	92 %	71 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
1,505 Kcal or 6,301 Kj	23 gr	171 gr	82 gr
75 %	9 %	16 %	12 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
1,429 Kcal or 5,983 Kj	22 gr	162 gr	78 gr
71 %	9 %	15 %	12 %

% 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

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	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), French croissants, Baker's apple soles, Mirlitons of Guipavas, Pistachio and goji pinwheels, ... All
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	Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Jam doughnuts, Apple Batter Puddings, Toffee apple upside-down cake, Toasted almond cake, ... All
	Apple: You can check-out other recipes which use it, like for example: Tatin apple diplomat tart, Soft apple cookies, Apple custard tart, Canadian apple crumble, Tatin apples with mascarpone cream, ... All