Croissants with amber apples

Description

Wanted by tradition to bake croissants with chocolate, but my gaze fell on the bored a few apples on the table. Conjured a bit about them and very tasty croissant turned out with a crispy light batter and the sweet "amber" filling, which, moreover, is not "flowing". I call them all tea!

Ingredients

Flour

500 g
Yeast

15 g
Butter

200 g
Milk

150 g
Salt

1 tsp
Sugar

5 Tbsp
Chicken egg

1 piece
Apple

3 piece
Water

125 ml
Cinnamon

0.5 tsp
Starch

1 Tbsp

Cooking

For starters, proudly take up the preparation of your home (!) puff pastry. Of course, you can cheat and buy ready-made store, but who does not believe that homemade is much tastier, let him first cast a stone at me! The process is simple, but takes time. So if you want you can prepare the dough in advance and simply freeze until needed. So, first of all stir the yeast with 3 tbsp warm milk, add 1 tbsp flour and leave for 30 min. the dough should be covered bubbly.

Then the rest mix the flour with half of butter or margarine, salt, sugar and remaining milk.

Thoroughly kneaded by hand and combine with the yeast mixture. Knead tight elastic the dough and send it under the film or towel in the refrigerator. Keep it there for 2 to 5 hours. I was limited to two hours.

While the dough is "slacking" in the fridge, we do not lose time and prepare the filling. To do this, the apples peeled and core and cut into thin slices.

Combine in small saucepan the apples, water, sugar and cinnamon (it can more, if you like) and cook until soft apples... and what else abscissa?

Then dilute the starch in 25 ml of cold(!) water and pour into apples. Cook, stirring, for another minute or two until thick.

Here are our beautiful apples should be! Well, nothing ambers you? All, let cool.

And where's our dough? We get it and roll out into a square or rectangle. On the dough put small pieces of the remaining butter or margarine.

Then folded around the side edges to the center (as pictured) and roll out again. Fold the dough this time three times and roll out again. Fold again three times, cover with a towel and put in refrigerator for 30 minutes. do Not blame me, but this procedure with the rolling, folding three times and upravleniem in the fridge for 20 min. you will have to repeat 2 more times. I really hope that after these lines, not all of you escaped...

After the final cooling roll out the dough with a thickness of 3 mm and cut into 12 triangles.

On each triangle put a spoon of filling and fold rolls, starting with short side. The edges thus can be lubricated with water. Spread the croissants at some distance from each other on a greased baking tray with water and leave for 20 min Then lubricated with beaten egg and bake it in the oven, preheated to 200 degrees. 20 min.

Here are croissance happened. The nice thing is that this filling does not flow and therefore does not burn on the pan.

Nice all of you tea party!

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