PureSpelt almond croissants
for 16 croissants
Sweet yeast dough
300 g of PureSpelt half-white flour
1/2 teaspoons of salt
50 g of sugar
20 g of yeast, crumbled
approx. 1 dl of milk
75 g of butter, melted, cooled
125 g of almond paste, finely diced
1 dl of cream
150 g of almonds, ground
2 tablespoons of sugar
1/2 apple, approx. 75 g, finely grated
1/2 egg, whisked
3-4 tablespoons of apricot jam, finely pureed
50 g of icing sugar
Approx. 1 tablespoon of lemon juice
For the dough, mix the flour, salt and sugar in a bowl. Dissolve the yeast in the milk; add to the flour together with the butter. Briefly knead to a smooth dough. Cover and allow to rise at room temperature until it has doubled in volume.
For the filling, finely puree the almond paste with the cream. Mix in the almonds, sugar and apple.
Divide the dough into two halves and roll out into two circular shapes of 35 cms diameter. Cut each circle into 8 segments. Spread the filling evenly on the 16 segments, brush the edges with the egg, roll up and form into a croissant, lay the croissants on a baking tray lined with baking paper, cover and allow to rise for a further 30 minutes.
Bake for 15-20 minutes in the middle of an oven pre-heated to 180°C.
Spread the still-hot croissants with apricot jam. Stir the icing sugar into the lemon juice to form a frosting and also brush onto the croissants, allow to cool.
IG Dinkel, Judith Gmür-Stalder