Mini apple croissants

Mini apple croissants

Veronika, blogger

www.carrotsforclaire.com

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

Utensils

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

Enjoy with

Get your healthy cinnamon boost with this creamy, homemade sugar-free ice cream!

Nutrition per serving

Cal
101
Protein
2g
Fat
6g
Carb
11g

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 einkorn wheat or spelt flour
  • 0.5 tsp baking powder (gluten - free)
  • tbsp coconut oil (warm)
  • 150 Greek yogurt from sheep milk (10 % fat)
  • pinch salt
  • 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.
  • tbsp sliced almonds
  • tbsp birch sugar or coconut sugar
  • 0.25 tsp cinnamon
  • oven
  • chef`s knife
  • cutting board
  • 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!