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Apple croissants

Apple croissants

The sugar dissolves in the warm milk.

In a bowl, put the flour and mix with the yeast, then add the milk with the dissolved sugar. Knead until you get a soft and non-sticky dough and, at the end, put the oil in your palm and knead until it is incorporated into the dough. Leave to rise for about 30 minutes.

Meanwhile, prepare the composition: grate the apples and put them to harden, together with the sugar, for 5-10 minutes and, if you leave a lot of syrup, add 2 tablespoons of semolina to bind the composition. When ready, remove from the heat, add the orange essence (which gave the apple a special taste) and leave to cool.

When the 30 minutes for the dough have passed, spread a round and not very thick sheet. Cut the sheet in four, then in six and then in eight and put a tablespoon of filling on each triangle. Roll carefully and place the croissants in a tray lined with baking paper or greased with butter. Optionally grease them with a beaten egg and put them in the preheated oven, at 170 degrees C, until they brown nicely (I left them for a while because I had a play program with the princess and I forgot about them: P).

When ready, grease (warm) with honey.


More recipes can be found on: http://stefyharnicutza.blogspot.ro/


Method of preparation

We make the dough for the beginning: We put the flour in a bowl, we put a little salt and then we mix for a few seconds with a whisk or a fork. We make a hole in the center and add the yeast that we dissolved before in 2 tablespoons of sugar, then sprinkle a little flour on top, until it cracks. Heat the milk a little (not hot) with the sugar, vanilla and vanilla essence and add them to the bowl with flour, put the egg with the egg white that must be at room temperature and start kneading a homogeneous dough.
Gradually add the melted butter until well incorporated. The result is a fluffy dough that does not stick to hands and is easy to handle. Let it grow until it doubles in volume, covered with plastic wrap.

Stuffing: Peel the apples, then grate them with large mesh and boil them with the sugar and cinnamon until all the apple juice is reduced. Let cool, stirring occasionally.

After the dough has risen, we divide it into 3 and each side we spread a sheet (not very thin), and with the help of a knife we ​​first cut in 2 vertically, then 2 more cuts diagonally. We start by filling the dough triangles with the apple filling. Squeeze nicely until it forms the horn. Place the croissants in a tray lined with baking paper, then grease each with the yolk mixed with milk, then put them in the oven until nicely browned on top.
They are fluffy and delicious! Good appetite!


Corns stuffed with apples, cheese or chocolate & # 8211 are fluffy, fragrant and very tasty

Today I have for you a recipe for soft, fluffy and very tasty croissants. They can be filled with apples, cheese or chocolate. Choose your favorite filling or try them all 3. No matter what you choose you will get the best croissants.

Dough ingredients (24 croissants):

  • 600 gr wheat flour, 30 gr fresh yeast
  • 250 ml milk, 125 gr butter
  • 5 tablespoons sugar, a pinch of salt
  • 3 eggs, powdered sugar (for decoration)
  • 1 egg yolk and a tablespoon of milk (for greasing)

Ingredients for apple filling:

  • 1 kg apples, 1 tablespoon butter
  • 1-2 teaspoons cinnamon, 3 tablespoons sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon lemon juice

Ingredients for the cheese filling:

  • 400 gr cow's cheese
  • 1 egg, 1 egg yolk
  • 1 tablespoon vanilla sugar, 3 tablespoons powdered sugar

Chocolate filling:

Method of preparation:

Put the fresh yeast in a cup and pour over it 50 ml of warm milk. Add a teaspoon of sugar, 3 tablespoons of wheat flour and mix. Leave the cup of yeast aside for about 10 minutes to rise.

Cut the butter into cubes and put it in the remaining warm milk. Heat it a little.

Pour the wheat flour into a large bowl, add salt, sugar and mix. Make a hole in the center, pour the yeast and mix gently. Add the eggs, then gradually pour the mixture of milk and butter. Stir gently with a spoon.

Knead the dough for about 10-15 minutes until it becomes smooth and elastic. Then cover it with a cloth and let it rise for 45 minutes.

After the dough has risen enough, transfer it to the worktop sprinkled with flour. Shape the dough into a ball, then divide it into three.

Lay the first piece of dough in a round sheet with a diameter of about 30 cm. If necessary, sprinkle flour on top. Cut the dough sheet into 8 triangles.

Then prepare the fillings.

To prepare apple filling, first clean the apples, cut them into quarters and remove the stalk with seeds. Cut the apples into small pieces and put them in a pot.

Add butter, cinnamon, sugar, vanilla sugar and lemon juice. Cook the apple mixture for 10 minutes, stirring frequently. During this time, the apples come off and soften.

To prepare cheese filling, crush the cheese with a fork and mix it with the vanilla sugar, egg, egg yolk and powdered sugar.

We then return to the dough triangles. Add the desired filling to the base of the triangle. To make apple croissants, add a tablespoon of apple filling to each triangle.

For the cheese croissants, add a tablespoon of the cheese filling, and for the chocolate croissants add two chocolate cubes on each triangle of dough.

Then roll the horns, starting at the base of the triangle. We put the croissants in two trays lined with baking paper, leaving space between them. Set the horns aside for about 20 minutes.

Grease the croissants with egg yolk mixed with milk, using a brush. Then bake the croissants in the preheated oven at 180 degrees for about 18 minutes.

After the croissants are baked, take them out of the oven and sprinkle them with powdered sugar. Those who want can make a icing for croissants using ½ cup powdered sugar and about 3 tablespoons of hot water or lemon juice. Good appetite and increase cooking!


Method of preparation

We make the dough for the beginning: We put the flour in a bowl, we put a little salt and then we mix for a few seconds with a whisk or a fork. We make a hole in the center and add the yeast that we dissolved before in 2 tablespoons of sugar, then sprinkle a little flour on top, until it cracks. Heat the milk a little (not hot) with the sugar, vanilla and vanilla essence and add them to the bowl with flour, put the egg with the egg white that must be at room temperature and start kneading a homogeneous dough.
Gradually add the melted butter until well incorporated. The result is a fluffy dough that does not stick to hands and is easy to handle. Let it grow until it doubles in volume, covered with plastic wrap.

Stuffing: Peel the apples, then grate them with large mesh and boil them with the sugar and cinnamon until all the apple juice is reduced. Let cool, stirring occasionally.

After the dough has risen, divide it into 3 and spread each sheet one side (not very thin), and with the help of a knife, first cut it in 2 vertically, then 2 more cuts diagonally. We start by filling the dough triangles with the apple filling. Squeeze nicely until it forms the horn. Place the croissants in a tray lined with baking paper, then grease each with the yolk mixed with milk, then put them in the oven until nicely browned on top.
They are fluffy and delicious! Good appetite!


Mini apple pies

Ingredients

  • 1 pkg prefabricated pie cream
  • 1 granny apple cream, core and cut into pieces (leave the skin on)
  • 1 gala apple, core and cut into pieces (leave the skin on) core and cut into pieces (leave the skin on)
  • & frac14 cup white sugar
  • Zest of 1 lemon
  • 1 tablespoon orange juice
  • & frac34 teaspoon cinnamon
  • & frac12 teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 2 tablespoons universal flour
  • & frac12 teaspoon salt
  • 1 egg, lightly beaten
Key tags
  • Apple desserts
  • Apple pie
  • Light dessert recipes
  • Autumn apple desserts
  • Autumn dessert
  • autumn desserts
  • Fall Pie
  • Food blog
  • Food style
  • Mini apple pies
  • Mini Desert
  • Mini Desserts
  • Mini Pie
  • Mini Feet
  • Plate It Perfect

Directions

Preheat the oven to 375 ° F.

Roll one of the premade pie crusts on a floured surface, roll the pie crust to about & frac14 inches thick and cut it into six sections. Fill each cup of muffin tin with a section of crust, curving the edges of the crust inward. Use a fork to prick the holes in the bottom and sides of the crust to release steam and stop the crust from boiling. Bake for about 10 minutes to bake the bottom crust hair.

To make the filling, mix together pieces of apple, nutmeg, cinnamon, ground cloves, sugar, salt, flour, orange juice and lemon peel. Fill each baked crust with stuffing, placing the apples with the skin facing up.

Spread the second pie crust and cut it into & frac12 strips with a width of centimeters. Place strips over the mini pies to create a lattice pattern, using four strips for each pie. (weave over and under and alternate each band). Cut the edges to fit the pie.

Brush the pies with the egg wash (1 egg + 1 tablespoon water, mixed together) and bake for about 15 minutes, or until the mini pies are browned and cooked. Let cool. Cover with a small spoonful of vanilla ice cream and a pinch of cinnamon.


Cakes made of leavened dough with apple cider vinegar!

We offer you the recipe for fine croissants, prepared with kefir. Their dough is very soft and does not harden for a few days. We filled them with apple-flavored magic. Let's prepare them together!

INGREDIENT:

For the dough:

-a teaspoon of dry yeast

-about 500 g of flour.

For the filling: apple magician.

-a yolk + a tablespoon of milk (for anointing the croissants before baking)

-seeds of sesame or poppy seeds (for sprinkling the horns before baking).

METHOD OF PREPARATION:

1.Prepare the dough: mix the hot kefir with the dry yeast and sugar, using the whisk.

2. Add the egg and melted butter (warm, not hot). Stir until smooth.

3.Mix the sifted flour with the salt. Gradually add it to the liquid composition. Initially mix with a fork, and then with a wooden spoon. When the dough becomes thick enough, transfer it to the table sprinkled with flour and knead it with your hands until it becomes homogeneous. It must be soft and non-sticky.

4. Shape the dough into a ball and place it in a bowl greased with oil. Cover with cling film and leave to rise for 1.5 hours in a warm place. He needs to increase his volume 2-3 times.

5. Divide the leavened dough into 16 equal pieces. Shape them into balls.

6. Roll out each ball of dough into an elongated, rectangular cake. Place a teaspoon of apple cider vinegar near one of its wide edges.

7. Fold the edge of the cake over the filling, covering it completely. Glue it tightly to the cake.

8.Cut the free portion of the cake into incomplete strips, without sectioning the other wide edge. Then roll the "bag" with filling over the strips. Give the obtained horn the shape of a crescent.

9. Place the croissants on the tray lined with baking paper. Cover them with cling film and let them "rest" for about 25 minutes in a warm place.

10. Grease the croissants with the yolk mixed with a tablespoon of milk, using the silicone brush. Sprinkle them with poppy seeds or sesame seeds.

11.Insert the tray into the preheated oven to 190 ° C and bake the croissants for 25 minutes, until golden brown.

12. Allow them to cool on the grill.

13. Serve the croissants with apple cider vinegar and enjoy their wonderful taste!


Apple croissants

Warm water together with sugar and yeast mix for 1 min. Add the oil, vanilla, half the amount of flour and mix. Add the salt powder, the rest of the flour and knead until you get a fluffy dough. Put the dough in a bowl, cover with a kitchen napkin and leave to rise until it doubles in volume.

Separately form the filling & # 8211 grated apples are placed in a pan with sugar and margarine. Let it boil for about 5 minutes, add semolina, cinnamon and vanilla. Remove from the heat and allow to cool completely.

The leavened dough is divided into 16 pieces and each piece of dough is spread in the shape of a triangle, add 1 tablespoon of filling and roll tightly.

Place the croissants in a tray lined with baking paper and leave to rise for about 25 minutes.

Bake the horns at a temperature of 180 C, until golden. When they are ready, grease them with syrup and bake them again for 5 minutes.


Method of preparation

We make the dough for the beginning: We put the flour in a bowl, we put a little salt and then we mix for a few seconds with a fork, or a fork. Make a hole in the center and add the yeast that we dissolved before in 2 tablespoons of sugar, then sprinkle a little flour on top, until it cracks. Heat the milk a little (not hot) with the sugar, vanilla and vanilla essence and add them to the bowl with flour, put the egg with the egg white that must be at room temperature and start kneading a homogeneous dough.
Gradually add the melted butter until well incorporated. The result is a fluffy dough that does not stick to hands and is easy to handle. Let it grow until it doubles in volume, covered with plastic wrap.

Stuffing: Peel the apples, then grate them with large mesh and boil them with the sugar and cinnamon until all the apple juice is reduced. Let cool, stirring occasionally.

After the dough has risen, divide it into 3 and spread each sheet one side (not very thin), and with the help of a knife, first cut it in 2 vertically, then 2 more cuts diagonally. We start by filling the dough triangles with the apple filling. Squeeze nicely until it forms the horn. Place the croissants in a tray lined with baking paper, then grease each one with the yolk mixed with the milk, then put them in the oven until nicely browned on top.
They are fluffy and delicious! Good appetite!


Fluffy croissants with apple jam. These fragrant delicacies will twist your mind!

& # 8220Apple jam croissants & # 8221 are made from cake dough, they are very fluffy, delicious and with a dizzying apple flavor. These croissants are perfect for breakfast or on weekends, when you want to indulge in a tasty and fragrant homemade dessert. Serve the croissants with milk, tea or coffee.

INGREDIENTS

-apple jam or marmalade for filling

-1 egg yolk + 1 teaspoon of milk for anointing the croissants

METHOD OF PREPARATION

1. Dissolve the yeast in warm milk and let it sit for a while.

2. Then add salt, sugar and eggs, beat with a whisk or mix with a blender until smooth.

3. Leave the resulting mass for 15 minutes in a warm place. Then pour it into the flour.

4. Start kneading the dough.

5. During kneading, first add the melted butter, then the oil.

6. Add a little flour (about 1-2 tablespoons) to make the dough lighter.

7. Knead the dough. You can prepare the dough in the bread maker (program & # 8220evaluated & # 8221 time: 1 hour and 30 minutes).

8. Leave the dough to rise in a warm place for 1 hour.

9. Form the horns as in the picture below or otherwise.

10. Place the croissants on a tray greased with oil or lined with baking paper, leave them to rise in a warm place for 40-50 minutes, then grease them with egg yolk diluted with 1 teaspoon of milk and bake- put them in the preheated oven at 180 degrees for about 25 minutes until they are ready.


Fluffy Horns with Apples

- the sugar dissolves in warm milk
- Put flour in a bowl and mix with yeast, then add milk with dissolved sugar
- knead until you get a soft and non-sticky dough, and at the end put the oil in your palm and knead until incorporated into the dough
-leave for about 30 minutes

- in the meantime, prepare the composition: grate the apples and put them to harden together with the sugar for 5-10 minutes and if it leaves a lot of syrup, add 2 tablespoons of semolina to bind the composition
- when ready, remove from the heat, add the orange essence (which gave a special taste to the apple) and leave to cool
- when the 30 minutes for the dough have passed, spread a round and not very thick sheet
- cut the sheet in four then in six and then in eight and put a spoonful of filling on each triangle

- roll carefully, and place the croissants in the tray lined with baking paper or greased with margarine
- Optionally grease with a beaten egg, and put in the preheated oven at 170 degrees, until nicely browned (I left them a bit, because I had a play program with the princess, and I forgot about them: p)