Sunday, October 4, 2009

Apple Stuffed Croissants

I know Failblog exists, but what about a Success blog? Today I had a hankering for sweets. I wanted something sweet but not like super sweet like chocolate or anything. Just a nice fruity sweet. Wanted a pie but didn't have enough apples and wasn't feeling like going to the store. So I decided to experiment with desert and made apple stuffed croissants. Took my no-fail greatest pastry recipe and instead of rolling out a pie, I rolled out triangles. Anyway, Charlie kept picking the pieces of dough and apples from the bowl and loving it.

My absolute favorite is this face right here...

Charlie was absolutely in shock at the fact I took an apple at ate it. It wasn't a scream or fuss but surprise like, "What? You like those things too!? No way! So do I! Now, where'd they all go?"

So here's the finished product...

And here's how you do it...

Apple Stuffed Croissants

Preheat oven to 350ยบ

2 1/4 cups flour
1 stick butter slightly melted
10 - 12 tablespoons water

Mix butter and flour to form little balls. Add 10 - 12 tablespoons water one tablespoon at a time till a nice dough is formed. Roll into a ball, slightly kneeding as you roll. Place on a lightly floured piece of wax paper and flip over so both sides get lightly coated in flour. Place another piece of wax paper over and roll out. Cut a square about 10" or so. * TIP: If you have a pizza slicer, those work amazing wonders in cutting perfect lines. END TIP * Cut the square in half so you have two rectangles. Cut rectangles in half from opposite corners (ie, bottom left to top right) to form two triangles. Repeat the process until you're out of dough. I'm guessing if you don't eat the dough as you go you can probably get like 9 - 10 triangles out of it. We only got barely 8.

3 small Granny Smith apples, cut and peeled
3 tablespoons sugar
3 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg

Mix everything together.

Take pastry triangles and place apple fillings on the wide base of the triangle. Fold up and roll tucking the skinny point under the croissant and bend slightly into the half-moon shape. Sprinkle tops with sugar and cinnamon. Bake for 40 minutes. Cool. Eat. Enjoy. Happy!

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