Franzbrötchen mit Apfel

By christoph

A very easy version of a beloved German pastry makes this a favorite breakfast treat. Croissant-like cinnamon rolls with bits of apple are perfect with your morning coffee.

Ingredients

• 2 sheets Pepperidge Farms puff pastry dough
• 1 stick unsalted butter 8 Tablespoons melted
• ¼ cup granulated sugar
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 2 apples grated

Details

Preparation time 15mins
Cooking time 45mins
Adapted from jamesandeverett.com

Preparation

Step 1

Position rack in the center of oven and heat to 400°F. Line 2 baking trays with parchment.
Melt butter in a small sauce pan. Mix sugar, cinnamon, and cardamom in a small bowl.
Shred the apple into a large bowl with a course grater, stop at the core and be careful not to get any seeds.
Thinly roll the sheets of puff pastry on a lightly floured board to about 14” x 20”. Fold one in half with a towel and set aside.
Brush the first dough sheet with butter, completely covering the entire sheet. Spread half of the sugar mixture evenly over the dough.

Taking handfuls of the apples squeeze out as much juice as you can and spread them thinly over the dough. You may not use all of the apple depending on the size and how much your grated.

Top with the second sheet of dough and pat to remove air and seat the apples. Brush with the remaining butter and sand with the sugar. Roll up into an even log taking care to not leave air pockets.
Trim the ends and cut the log into pieces about 2 ½” – 3” long. Using the handle of a wooden spoon press down through the center about three-fourths of the way through the dough. Place on a baking tray 3” to 4” apart. Bake for about 25 – 30 minutes or until the pastry has a deep color. Allow to cool on a wire rack before enjoying.
Cooks Notes
*** Remember fruit fillings can be hot! ****


The traditional rolls are filled only with sugar and cinnamon; however it is not uncommon to find them with fruit or shaved chocolate too.