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Photo of Apple Cinnamon French Croissant by Rekha Unni at BetterButter
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Apple Cinnamon French Croissant

Feb-28-2019
Rekha Unni
3480 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Apple Cinnamon French Croissant RECIPE

Delicious French croissant with filling of Apple and cinnamon makes this perfect snack for both kids and adults

Recipe Tags

  • Veg
  • Hard
  • Kids Recipes
  • French
  • Baking
  • Snacks

Ingredients Serving: 6

  1. 250g All purpose flour+ additional for dusting
  2. 70 ml water
  3. 70 ml Milk
  4. 1 tbsp sugar
  5. 6 g salt
  6. 6 g instant active yeast
  7. For Filling
  8. 140g cold unsalted butter
  9. 1 apple peeled, cored and thinly sliced
  10. 1/3 cup brown sugar
  11. 2 teaspoon cinnamon
  12. 1 egg + 1 teaspoon water for egg wash

Instructions

  1. This recipe requires to be made in 3 days steps. This is how original French Croissant is made
  2. Day 1 - in a bowl, add flour, milk, salt, yeast, sugar and water. Mix all ingredients until dough comes together. Do not knead the dough. If you knead, gluten will develop and croissant will not be flaky
  3. Cover the dough with cling wrap and refrigerate overnight or for 12 hours
  4. Day 2: on butter paper , cut butter into cubes and place them besides each other.
  5. Place another butter paper on top and pound the butter into square/ rectangular shape
  6. Remove the cling wrap from dough. Dust surface with the floor. Roll the dough into perfect rectangle. It should be bigger than butter area
  7. Place pounded butter at centre and start folding the dough like envelope overlapping each other and seal seams. Cover with cling wrap and refrigerate for 1 hour
  8. Dust surface with flour and roll dough into thick rectangle, again start folding the sides as memo above. Cover with cling wrap and refrigerate for 30 minutes
  9. Take it out again and repeat the process. All this rolling, folding and refrigerating the dough should be done 3-4 times. Now cover with cling wrap and leave it overnight
  10. Day 3 - Dust the surface with flour. Roll into long narrow strip. It's best to use scale before you start slicing into triangles
  11. In a bowl mix cinnamon and sugar. Sprinkle the mixture on the triangle. Place thinly sliced apples on broader side of triangle
  12. Start rolling the triangle from broader side to narrow tip and seal it. Even if apples peep out of croissant, it's ok
  13. Place all croissants on greased parchment paper on baking tray with sufficient gap between them
  14. Beat egg and water in a small bowl. Give egg wash to Croissant and let it remain at room temperature for 2 hours
  15. Preheat oven to 200 and just before baking, give egg wash again to Croissant
  16. Reduce the temperature to 180 and bake for 15 minutes and then reduce the temperature to 150 deg and bake for 5 minutes
  17. Allow to cool for 15 minutes. Store leftover in airtight container. Serve croissants always warm

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