food
Caramel Apple Croissants
Ever tried putting a whole apple in your croissant?
food
Caramel Apple Croissants
Ever tried putting a whole apple in your croissant?
Supplies
- 3 small sweet apples
- 200 grams white caster sugar
- 200 milliliters water
- Ready made croissant dough
- For the caramel sauce
- 200 grams soft brown sugar
- 120 grams unsalted butter
- 200 milliliters double cream
- 1 egg, beaten
- Clotted cream for serving
Steps
- Melt the butter together with the sugar. Let this bubble on a low heat until the colour has darkened slightly. Turn down the heat and stir through the cream. Set aside to cool slightly and then place in the fridge.
- Peel the apples and place in the water with some of your sugar on a medium pan on a high eat. Add in the apples and let this boil away for about 7 minutes, until the apples are soft but holding together.
- Roll out the croissant dough. Roll the apple in the remaining caster sugar and place on your dough. Using a funnel, pour the caramel sauce into the centre of the apple then seal the top, making a shape like a croissant. Brush over some milk and place in the oven for around 12 minutes, or until golden and flaky. Once out of the oven cut in half and enjoy!