Directions

• I worked quite relaxed and organized, and along the way I still thought of taking some pictures, to share my idea with you. For the dough, I mixed all the ingredients except the butter and left the dough to rise for 1 hour. In the meantime, I also took care of the filling, to have time to cool down. I cleaned the apples, chopped them into cubes, mixed them with sugar and lemon juice, and cooked them on medium heat for 5-7 minutes. Then I added cinnamon and starch, homogenized everything, and boiled for 1 minute.
• After the dough had doubled in volume, I spread it with the juicer on the work table, sprinkled with flour. I spread the soft butter over the entire surface of the dough, then packed the dough into a square (almost). I covered it with foil and let it rise again for 30 minutes.
• I have everything ready, it’s time to move on to modeling the apple croissants. The dough is very fluffy after the second rise, notice? Just like the first time, sprinkle flour on the table and roll out the dough, but this time much thinner. Cut out a round shape (I used a plate to guide me better) then cut the dough into triangles. Place 1 spoon full of the apple filling at the edge of the triangle and roll it into a croissant shape.
• I placed the formed croissants in a tray lined with baking paper. I covered them with a clean towel and let them rise for another 30 minutes. In a small bowl, I mixed the egg and the 2 tablespoons of milk and greased the fluffy croissants immediately after they were leavened. I baked the croissants at 180 degrees for 35-40 minutes, or until they are ready. Check after 30 minutes, the temperature can vary from one oven to another.
• We served the croissants warm, actually slightly warm. It was a real pain to wait for them to cool down so we could eat them. If you like much sweeter desserts, dust the croissants with powdered sugar as soon as you take them out of the oven. We prefer them simpler. I hope you like the recipe and I look forward to your opinions. See you soon!