Apple pie filling, wrapped in a croissant dough. Crispy on the outside, apple gooey sweet on the inside. So, so yummy!
Well, I still had half of the croissant dough sitting in the fridge, and my sweet tooth finally found it last week. I had some apples on hand so it seemed like the right thing to combine. I'm really glad I did. It was so, so yummy!!!
Basically it's a large croissant with apple pie filling in the middle. It really is amazing. Thank goodness there were people over that night I could share it with because I would have definitely would have eaten an entire loaf by myself.
3 apples, washed, pealed, and diced into small chunks
1/2 cup sugar
2 1/2 tablespoons flour
1 tablespoon cinnamon
1/2 batch of croissant dough (go here for recipe)
1 egg
1 tablespoon water
Combine apples, sugar, flour, and cinnamon in a bowl. Set aside.
Remove dough from the fridge and roll out into a 13 x 18 inch rectangle. With a pizza cutter, trim the edges about 1/4 inch. Doing this removes the edges that prevent the dough from rising. Cut the dough in half so you have two rectangles 13 x 9 inches. Place each rectangle on a piece of parchment.
Divide the apple mixture in half. Starting with one of the dough rectangles, spread half of the apple mixture in a 2 1/2"-wide swath down the center of the rectangle, lengthwise. Make sure to leave about 1" of dough without filling at each end.
Fold the end of the dough over the filling on each end of the rectangle. Make cuts from the edge of the dough to within about 1/2" of the filling, all the way down both sides of the dough, making sure to have an even number of cuts on each side..
Starting at one end, pull the cut strips over the filling, alternating sides, creating a braid. Transfer the parchment with the braided loaf to a parchment-lined baking sheet. Repeat the process with the other rectangle.
Preheat oven to 425. Brush the tops of the braided loaf with an egg that's been beaten with 1 tablespoon of water. Bake for 15 minutes. Reduce the temperature to 375 and bake another 15-20 minutes. The loaves should be a golden brown, and you should not see any raw dough when they are done. Remove from the oven. Let rest about 20 minutes before serving.
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