Apple Pie Cube
Made with St. Villepré® Crème/Dough and St. Villepré® Plate for Lamination
Cooking Time
45 mins
Serving Suggestion
60 people
Difficulty
Allergy information
How to make Apple Pie Cube
1
Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed
2
Add the butter and mix for 1 minute slow and 8 minutes at medium speed
3
Let the dough rest for 20 minutes in the freezer
4
Roll the butter for lamination at 7 mm
5
Give the dough 1 single and 1 double turn
6
Let the dough rest for 20 minutes in the fridge
7
Roll the down to 3 mm
8
Cut stripes off 26 cm long and 3 cm high
9
Roll them up and place in a square mold on a baking plate
10
Proof for 90 minutes.
11
Put a baking paper and baking plate on top
12
Bake for 20 minutes at 190°C
13
Straight after they come out of the oven coat them in cinnamon sugar
14
Once cooled down cut them in half and fill with apple compote
Ingredients used
Vandemoortele Ingredients
Other Ingredients
Croissant dough:
2 kg flour
200 g sugar
40 g salt
140 g yeast
480 g water
480 g milk
200 g St-Villepré butter for incorporation
1 kg St-Villepré butter for lamination
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Filling and decoration:
3 kg apple compote
1 kg cinnamon sugar