I had a second roll of croissant dough in the fridge, the same cheaper brand I used with the Pistacchio filled Croissants.
The next time I need this kind of dough, I hope to find the original one. The quality of the cheaper stuff is atrochious.
I wanted to fill it with some thick cooked apple chunks in a thickened sauce. Like apple pie, but it became an openfaced pie more or less.
The apples were cooked in apple juice, lemon juice with zest and added sweetener and cinnamon. A slurry helped to thicken it.
Baking time was 15 min at 180 C fan. A dusting of icing sugar finished it.
Ingredients:
1 roll croissant dough
1 1/2 apples
1 lemon juice and zest
60 ml apple juice+ 2 tbsp with 1 tsp potato starch
Cinnamon, sweetener
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