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.
17 K 3/5 (1 reviews)
1 hour 50 min.
Average
6 pieces
7 IngredientsLast modified on: January 21th 2024
For 6 pieces, you will need:
- 1
150 g yeast-based flaky dough (for croissants) - 2
10 g beaten egg - 3
1 tablespoon brown sugar - 4
2 apples - 5
¼ teaspoon vitamin C (optional) - 6
2 tablespoons caster sugar - 7
5 g vanilla sugar - Total weight: 570 grams
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Resting: 10 min.
Cooking: 20 min.
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Crescent dough strips
Roll out 150 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 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.
Place the baking sheet in the fridge to allow the dough strips to firm up a little.
Stage 4 - 8 min.
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.
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).
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 5 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...
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 970 RDI=90 % | 470 RDI=70 % | 8,580 RDI=430 % | 35,910 RDI: 430 % |
| Per 100 g | 20 RDI=9 % | 170 RDI=20 % | 80 RDI=10 % | 1,500 RDI=80 % | 6,300 RDI: 80 % |
| Per piece | 20 RDI=9 % | 160 RDI=20 % | 80 RDI=10 % | 1,430 RDI=70 % | 5,990 RDI: 70 % |
How much will it cost?
- For 6 pieces : 1.25 €
- Per piece : 0.25 €
Change currency: 
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), French croissants, Baker's apple soles, Boulangère tart tatin with vine nectarines, Mirlitons of Guipavas, ... See them all 6
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Chocolate rolls (petits pains), Small cheese and bacon rolls , Brioche tart with Comté cheese, Pecan fruit rolls , ... See them all 78
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Old style brioche, Apple and almond gratin, Pain perdu, Dijonnaise pear cake, ... See them all 83
Caster sugar
Like these other recipes: Yeast-based flaky dough (for croissants), Blackberry and almond fondant tart, Biscuit de Savoie sponge cake, Foie gras cured in salt, Caramelised walnuts, ... See them all 361
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