German Apple Croissants (Apfelmushörnchen)

32 servings

Apfelmushörnchen Dough

250 gall-purpose flourplus some more

250 gquarkcould also use full fat (5%) Greek yogurt if you can't find quark

150 gbutterroom temperature

100 gapplesauceI love the chunky, kettle-cooked applesauce by Grandma Hoerner's

1 tbspsugar

Apfelmushörnchen Filling

32 tbspapplesaucefor the filling

Other

1eggyolk

powdered sugarfor dusting, optional

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Combine all dough ingredients in a bowl and either using a dough hook and your electric mixer or your hands, knead until you end up with a smooth dough that's not too sticky. You may need add more flour, so it stops sticking. Now wrap the dough airtight and move to the fridge for at least 4 hours or even better overnight to rest.

Preheat the oven to 350° Fahrenheit/ 180° Celsius (conventional setting, NOT convection). Divide the dough into 4 equal portions.

Working one quarter at a time, roll out the dough to rounds measuring about 12 inches or 26 centimeters in diameter. Cut the dough like a pie into 8 equal pieces. Now top each piece with one tablespoon of applesauce. If you're using Grandma Hoerner's chunky applesauce, some chunks are delicious, just avoid the large slices. It's okay if the applesauce oozes out a bit. Those pieces become extra caramelized and delicious.

Now roll up each section starting from the wide end and transfer to baking sheets covered with parchment paper. You should be able to fit 16 on a large baking sheet, so you'll need 2 baking sheets.

Whisk the egg in a bowl and brush onto the rolled up croissants. Move to the oven and bake for 20 minutes, then change to convection at 320° Fahrenheit/ 160° Celsius and continue baking for another 10 minutes. Remove from oven and. allow to cool for a few minutes before eating. These rolls aren't very sweet, so if you would like, you can give them a dusting of powdered sugar or enjoy them with some jam.