Apple and Marzipan Croissants
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 140 g butter, soft
- 1 ½ tablespoon sugar
- 2 egg (s)
- 100 ml milk
- 0.5 ½ cube yeast
- 300 g flour,
- 100 g marzipan paste
- 1 large apple
- 2 tablespoon almond flakes
- powdered sugar
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Beat 100 g butter and 1.5 tablespoon sugar in a large bowl with the whisk of the hand mixer until creamy. Stir in 1 egg. Warm the milk lukewarm and crumble the yeast into the milk and dissolve it. Add the flour and yeast milk to the butter mixture and work everything into a smooth dough with the dough hook. Cover and let rise in a warm place for about 45 minutes, until you have about twice the volume.
- For the filling, roughly grate the marzipan, peel and core the apple, and also roughly grate, then knead everything with 40 g of soft butter.
- Line the baking sheet with parchment paper. Knead the dough with your hands on a little flour and shape into a ball. Then cut them in half and roll out half of the dough on a floured work surface (approx. 30 cm in diameter). Cut into 8 pieces of cake and distribute half of the filling on the ends of the pieces of cake. Roll up tightly from the broad side, shape into croissants and place on a baking sheet. Cover and let rise for another 30 minutes. Do the same with the rest of the dough.
- Whisk 1 egg and coat the croissants thinly with it and spread the flaked almonds on top. Bake at 200 degrees fan-assisted for about 10 minutes. Take out, let cool slightly and then sprinkle with powdered sugar.
- Tips:
- By the way, they can also be frozen very well. Only with marzipan are the croissants awesome!
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