Apple-Filled Croissants

Ingredients:

• ___CROISSANTS___
• 5 cups all-purpose flour (plus more for work surface)
• 1 lb butter (4 full sticks), cut into half-inch cubes
• 3 Tbsp sugar
• 1½ Tbsp yeast, instant active
• 1¾ cups milk, warmed
• 2 tsp salt
• 1 egg, beaten to make an egg wash
• ___FILLING___
• 2 tart apples, diced
• 2 Tbsp sugar
• 1 tsp cinnamon

Instructions:

1. Make the croissants. Cut butter into 3½ cups flour until the largest pieces of butter are the size of lima beans and flour has taken on a yellowed, cornmeal-like appearance (watch closely and do not allow butter to soften). The cutting-in can be done with a pastry cutter, food processor, or stand mixer.

2. Put the mixture in plastic bag and place in cooler or freezer.

3. Mix remaining 1½ cups flour with milk, sugar, and yeast. Allow to rise 20-30 minutes. It should begin to foam.

4. Take flour/butter mixture out of the freezer, add salt and combine with yeast mixture to form a sticky mixture with butter particles.

5. Turn onto floured work surface and roll out to a large rectangle about half-inch thick.

6. Tri-fold twice, book-fold twice and do not allow butter pieces to soften. (A tri-fold is what you would do to a sheet of paper before inserting into an envelope, a book fold is simply folding in half, then in half again.)

7. Cut into four equal blocks and allow to chill in the refrigerator for 1-24 hours.

8. After dough has chilled, combine diced apples with sugar and cinnamon.

9. Roll out each block into a 10 inch diameter disc then cut into 6 wedges.

10. Place an equal amount of apple filling on each wedge and roll from edge to point.

11. Arrange onto baking parchment and allow to rise until doubled in volume (about 1 hour).

12. Beat one egg to create an egg wash. Use a pastry brush to brush the wash lightly over the top of each croissant.

13. Bake at 400° F for 16 minutes. Allow to cool before enjoying.