Mini apple croissants

Step 1/7

• 18¾ g einkorn wheat or spelt flour
• ⅛ tsp baking powder (gluten - free)
• ¼ tbsp coconut sugar
• ⅛ tsp salt
• ¼ tbsp coconut oil (warm)
• 18¾ g Greek yogurt from sheep milk (10 % fat)

• large mixing bowl

In a large bowl, mix einkorn wheat, baking powder, coconut sugar, and salt. Stir in yogurt and coconut oil and work into a smooth dough with your hands.

Step 2/7

• kitchen towel
• baking sheet
• parchment paper

Cover mixing bowl with a kitchen towel and let rest in the fridge for approx. 30 min. Line a baking sheet with parchment paper.

Step 3/7

• ⅛ tbsp sliced almonds
• ⅛ tbsp birch sugar or coconut sugar
• ⅛ tsp cinnamon

• oven
• cutting board
• knife
• small mixing bowl

Meanwhile, chop almonds and mix with birch sugar and cinnamon. Preheat oven to 150°C/300°F top-bottom heat.

Step 4/7

• flour for dusting

• paring knife
• rolling pin

On a floured surface, roll out dough into a round (approx. 26 cm/10 in.). If necessary, use a plate as a guide and add flour for dusting. Cut dough into 16 equal triangles.

Step 5/7

• ⅛ apple

• paring knife
• cutting board

Peel, core, and slice apple. Spread some of the almond-cinnamon mixture over the dough triangles. Place an apple slice on the outer part of each piece of dough.

Step 6/7

Roll up the pieces of dough from the outside in, wrapping the apple slices inside.

Step 7/7

• oven
• cooling rack (optional)

Place mini croissants on baking sheet and top with the rest of the almond-cinnamon mixture. Transfer to oven and bake for approx. 15 – 18 min at 150°C/300°F. Let cool. Enjoy!

Enjoy your meal!