Kouing Anann

Course Pastry
Servings 4 pax


  • 250 g Croissant dough
  • 125 g Boter
  • 150 g Suiker
  • 1 kg Appels


  • Beat the butter gently with the rolling pin. Roll out the dough into a slice. Put the butter in the middle and fold the dough around the butter. It must overlap well on all sides. Then proceed as when making croissants for the two rounds. On the third row spread the sugar over the dough and form the dough into a round piece. Place the peeled apples nicely on a half of the dough and fold the other half over it. Let rise at a temperature of 25 degrees, until the volume is doubled. Bake at 180ºC until the sugar is caramelized.
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