Mini apple croissants

Based on 20 ratings
Veronika Pachala

Veronika Pachala

www.carrotsforclaire.com

Blogger

“You can easily prepare more croissants than you need and freeze them – then let them defrost at room temperature and take them along to a brunch or a picnic!”

Difficulty

Easy 👌
35
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-16+
150 g einkorn wheat or spelt flour
½ tsp baking powder (gluten - free)
2 tbsp coconut sugar
70 g coconut oil (warm)
150 g Greek yogurt from sheep milk (10 % fat)
¼ tsp salt
1 tbsp sliced almonds
1 tbsp birch sugar or coconut sugar
¼ tsp cinnamon
apple
flour for dusting
Metric
Imperial

Utensils

  • large mixing bowl
  • kitchen towel
  • baking sheet
  • parchment paper
  • oven
  • cutting board
  • knife
  • small mixing bowl
  • paring knife
  • rolling pin
  • cooling rack (optional)

Nutrition per serving

Cal
101
Protein
2 g
Fat
6 g
Carb
11 g
  • Step 1/7

    In a large bowl, mix einkorn wheat, baking powder, coconut sugar, and salt. Stir in yogurt and coconut oil and work into a smooth dough with your hands.
    • 150 g einkorn wheat or spelt flour
    • ½ tsp baking powder (gluten - free)
    • 2 tbsp coconut sugar
    • ¼ tsp salt
    • 2 tbsp coconut oil (warm)
    • 150 g Greek yogurt from sheep milk (10 % fat)
    • large mixing bowl

    In a large bowl, mix einkorn wheat, baking powder, coconut sugar, and salt. Stir in yogurt and coconut oil and work into a smooth dough with your hands.

  • Step 2/7

    Cover mixing bowl with a kitchen towel and let rest in the fridge for approx. 30 min. Line a baking sheet with parchment paper.
    • kitchen towel
    • baking sheet
    • parchment paper

    Cover mixing bowl with a kitchen towel and let rest in the fridge for approx. 30 min. Line a baking sheet with parchment paper.

  • Step 3/7

    Meanwhile, chop almonds and mix with birch sugar and cinnamon. Preheat oven to 150°C/300°F top-bottom heat.
    • 1 tbsp sliced almonds
    • 1 tbsp birch sugar or coconut sugar
    • ¼ tsp cinnamon
    • oven
    • cutting board
    • knife
    • small mixing bowl

    Meanwhile, chop almonds and mix with birch sugar and cinnamon. Preheat oven to 150°C/300°F top-bottom heat.

  • Step 4/7

    On a floured surface, roll out dough into a round (approx. 26 cm/10 in.). If necessary, use a plate as a guide and add flour for dusting. Cut dough into 16 equal triangles.
    • flour for dusting
    • paring knife
    • rolling pin

    On a floured surface, roll out dough into a round (approx. 26 cm/10 in.). If necessary, use a plate as a guide and add flour for dusting. Cut dough into 16 equal triangles.

  • Step 5/7

    Peel, core, and slice apple. Spread some of the almond-cinnamon mixture over the dough triangles. Place an apple slice on the outer part of each piece of dough.
    • apple
    • paring knife
    • cutting board

    Peel, core, and slice apple. Spread some of the almond-cinnamon mixture over the dough triangles. Place an apple slice on the outer part of each piece of dough.

  • Step 6/7

    Roll up the pieces of dough from the outside in, wrapping the apple slices inside.

    Roll up the pieces of dough from the outside in, wrapping the apple slices inside.

  • Step 7/7

    Place mini croissants on baking sheet and top with the rest of the almond-cinnamon mixture. Transfer to oven and bake for approx. 15 – 18 min at 150°C/300°F. Let cool. Enjoy!
    • oven
    • cooling rack (optional)

    Place mini croissants on baking sheet and top with the rest of the almond-cinnamon mixture. Transfer to oven and bake for approx. 15 – 18 min at 150°C/300°F. Let cool. Enjoy!