Friday, September 24, 2010
Little apple croissants
A little Estonian 'croissant' that I've been making for years now. The recipe yields 24 little rolls, and I usually make half a batch at a time, leaving half of the pastry in the fridge for the next day (or two). Then I get to eat warm delicious apple pastries twice :) Most Estonians would use the regular curd cheese for making these, but I've used ricotta cheese instead and it works just as well. It's the curd cheese/ricotta that makes these little 'croissants' lovely and soft, so these would be perfect when you need to bake something a day in advance (be it a picnic basket or your child's - or your own - lunch box).
Curd Cheese and Apple Rolls
150 g butter, melted
150 g sugar
250 g plain flour
a pinch of salt
250 g plain curd cheese or ricotta cheese
apples, cored and cut into slices
egg for brushing
sugar chrystals ('pearl sugar')
For the pastry, mix melted butter, sugar, curd cheese, flour and salt. Combine, cover and place into the fridge for at least 30 minutes (and up to 48 hours) to rest.
Divide the pasty into two, roll each one into a ball and then into a flat circle, about 1/4 inch or 6 mm thick. Using a pastry cutter, cut the circle into 12 wedges/triangles.
Place an apple slice onto the wider end of each sector, roll up tightly.
Cover a baking sheet with a parchment paper, transfer the little apple rolls onto the baking sheet.
Brush with an egg (or egg wash, if you prefer), sprinkle some pearl sugar on top.
Bake in a preheated 200 C / 400 F oven for about 20 minutes, until the pastries are lovely golden.