Croissant dough apples


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.
18 K 3/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: January 21th 2024
For 12 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 20 min.
Resting: 10 min.
Cooking: 20 min.
All in all: 1 hour 50 min.
When should you start or finish this recipe?
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.
Croissant dough apples

Crescent dough strips


Roll out 10.6 oz 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.
Croissant dough apples
Glaze one side of the pasta strips with a brush, along the entire length.

Stage 3 - 2 min.
Croissant dough apples
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.
Croissant dough apples

Apple rings


Peel 4 apples with a peeler, then trim the top and bottom.

Stage 5 - 3 min.
Croissant dough apples
Cut each apple into 3, to obtain apple disks.

Stage 6 - 1 min.
Croissant dough apples
Slit an apple disk in half, from edge to center.

Stage 7 - 1 min.
Croissant dough apples
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
Croissant dough apples
You should get a nice apple circle.

Stage 9 - 15 min.
Croissant dough apples
Do this for all the discs, and set them aside in a bowl of cold water, with ½ teaspoon vitamin C if possible, to prevent them from browning.

Preheat your oven to 180°C (360°F).

Stage 10 - 2 min.
Croissant dough apples

Assembly


In a ramekin slightly larger than the apple circles, mix 4 tablespoons caster sugar and 0.4 oz vanilla sugar.

Stage 11 - 1 min.
Croissant dough apples
Dry an apple circle with a kitchen towel, then dip it into the sugar mixture to coat well.

Stage 12 - 1 min.
Croissant dough apples
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.
Croissant dough apples
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.
Croissant dough apples
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.
Croissant dough apples
...and bake for about 20 minutes.

Stage 16 - 10 min.
Croissant dough apples
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe270 RDI=100 %1,950 RDI=180 %940 RDI=140 %17,150 RDI=860 %71,820 RDI: 860 %
Per 100 g20 RDI=9 %170 RDI=20 %80 RDI=10 %1,500 RDI=80 %6,300 RDI: 80 %
Per piece20 RDI=9 %160 RDI=20 %80 RDI=10 %1,430 RDI=70 %5,990 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten, leaven
How much will it cost?
  • For 12 pieces : 2.50 €
  • 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)
Other recipes you may also like
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21th 2011232 K4.2 40 min.
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11th 2011313 K4 2 hours 60 min.
Caramelised walnuts
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21th 2011373 K5 25 min.
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020324 K5 2 hours 25 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011368 K4.3 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page