cut the apples
Peel the apples with the peeler, cut them in half, remove the core and cut them into small pieces.
Apple cinnamon pastries
500g
yeast dough
500g
flour
50g
butter
80g
raisins
1 small package
vanilla sugar
40g
crystal sugar
1 tablespoon of
cinnamon
Glasur
80g
icing sugar
1 tablespoon of
white rum (Baccardi) or lemon juice
100g
1 piece
energy
1404 kJ
2114 kJ
335 kcal
505 kcal
fat
6.2 g
9.4 g
saturated_fat
3.6 g
5.4 g
carbs
61 g
92 g
sugars
17 g
25 g
protein
6.8 g
10 g
salt
0.1 g
0.1 g
Apple cinnamon pastries
description & times
From the sweet juicy apples, fine pastries can be made. In this recipe, they are combined with plenty of cinnamon and sugar as a filling in ready-made yeast dough from the refrigerated section. They always turn out well, especially if you have little experience with preparing yeast dough. This way, you quickly and easily have a fine pastry as a dessert, for coffee break, or a cake buffet. You can even bake them the day before; they stay juicy for several days thanks to the filling and sugar glaze and taste fresh.
buttercrumbs
Slowly melt the butter in the pan, add the crumbs and slowly fry until golden brown, stirring well.
mix the filling
Mix the butter crumbs, sugar, vanilla sugar, rum raisins and apples well in a bowl.
Distribute apple filling
Place the yeast dough on top and distribute the apple filling evenly on top.
roll up the dough
Using the baking paper, roll up the dough tightly.
cut the apple cinnamon pastries
Use the kitchen knife to cut the dough into pieces two fingers wide.
shape round
Place the slices on a baking tray lined with baking paper. Shape round. Cover with a cloth and let rise for thirty minutes. Preheat oven to 200°C fan oven.
bake the pastry
Place the baking tray on the bottom shelf of the oven and bake until golden brown, about 25 minutes. Remove from oven.
glaze the pastry
Mix the sugar with the rum in a bowl. Use the brush to coat the still warm snails with the glaze.
apple cinnamon pastries
You can serve the apple cinnamon pastries immediately warm; they taste best that way.
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