Most of you can probably agree with me on this: Applepie is pretty great. Though the quality of the crust can differ a lot, the apples and cinnamon never disappoints. That’s why I always find excuses to use the mix in all sorts of food. Regular yogurt, puff pastry, overnight oats and croissants.
Quite a while back, I found a recipe for croissant dough filling. I can’t remember exactly what it was, but I think it held marzipan (which I didn’t have), raisins and sugar. I liked the idea of marzipan, but still, the recipe wasn’t really what I was looking for. I did, however, want to fill my croissants with something! So I combined the technique with my own filling, and this is the result:
For 6 croissants:
– Croissant dough for 6 croissants
– 1 Apple
– Raisins to taste (mine filled about 2-3 hands)
– 2tsp cinnamon
– Muffin pan
- Preheat the oven to 200C.
- Put the raisins in semi-warm water for about 10 minutes, then drain the water from them.
- Open up the croissants dough and roll it out.
- Don’t cut the dough in triangles. Instead, cut it in three rectangles, then cut these rectangles in two, over the long side. This leaves you with six long rectangles of dough.
- Peel the apple, cut it into 4 pieces, remove the core and cut the apple into small pieces.
- Mix the raisins, apple pieces and cinnamon.
- Over the entire length of the croissants dough, distribute the filling. After that, roll them up and put each croissant into its own cup in the muffin pan.
- Put the muffin pan into the oven for 12-15 minutes.