1

For the dough, mix the flour, salt and sugar in a bowl. Dissolve the yeast in the milk; add to the flour together with the butter. Briefly knead to a smooth dough. Cover and allow to rise at room temperature until it has doubled in volume.

2

For the filling, finely puree the almond paste with the cream. Mix in the almonds, sugar and apple.

3

Divide the dough into two halves and roll out into two circular shapes of 35 cms diameter. Cut each circle into 8 segments. Spread the filling evenly on the 16 segments, brush the edges with the egg, roll up and form into a croissant, lay the croissants on a baking tray lined with baking paper, cover and allow to rise for a further 30 minutes.

Baking

Bake for 15-20 minutes in the middle of an oven pre-heated to 180°C.

4

Spread the still-hot croissants with apricot jam. Stir the icing sugar into the lemon juice to form a frosting and also brush onto the croissants, allow to cool.

Source:

IG Dinkel, Judith Gmür-Stalder