Apple Crescent Rolls

First, prepare the apple filling so that it has enough time to cool.

So, wash and core the apples.

Cut into small cubes.

Melt 20g of butter in a deep pan and add in: the apple cubes, 3 tablespoons of sugar and cinnamon (if you like).

Cook this mixture for 15-20 minutes over high heat, until the apples soften and there's no juice left.

Turn the heat off and allow the apple filling to cool while we prepare the pastry.

In a large bowl, pour 250ml of warm milk. Add in 10g of dried yeast, 1 tablespoon of sugar, 100g of flour. Mix well with a whisk to combine.

Let stand on the table for 10 minutes, until foamy.

After 10 minutes, add in here 70g of sugar, 0.5 teaspoon of salt, 1 egg, 30ml of oil and 40g of melted and slightly cooled butter.

Whisk thoroughly.

Finally, put 400g of flour and mix with a spatula until the dough gets smooth.

Turn the dough out onto the kitchen table. Notice it's sticky, but don't add any more flour.

Knead with your hands until it gets even smoother. Notice that it no longer sticks to your hands now.

It's ok if it still sticks to the table, use a knife or spatula to gently scrape it off the table.

Transfer the pastry to a bowl, greased with oil. Let rise for 1 hour at room temperature.

Don't forget to cover the bowl with cling or a towel.

You can more easily knead this sticky dough with a dough mixer, if you have one.

When the dough has risen, cut into 20 even pieces.

Shape the pieces into balls and let rest on the table for 10 minutes.

Use a rolling pin to roll out each ball into a long oval, about 10-14cm.

Scoop 1-2 tablespoons of apple filling and arrange lengthwise.

Gently bring one side over the apples, just enough to cover them. Notice that I didn't overlap the sides perfectly, there is a little dough left uncovered to the opposite edge.

See also the video recipe for more details.

Roll up and stretch the corners a bit.

Then bend to shape into a crescent.

Shape like this all the crescents and fill the baking sheet. Let rise for 30 minutes at room temperature.

Start shaping the remaining pastry when you place the first sheet in the oven.

After 30 minutes, brush the crescents with egg wash.

And bake in the preheated oven at 180 C for 20-30 minutes.

Remove from the oven. Allow them to cool, then serve with great pleasure.

Enjoy!