Puff pastry apple Franzbrötchen

Ingredients for 1 servings:

• 2 rolls of 275 g dough
• 8 tbsp butter
• 8 tbsp sugar
• 2 apples, sour
• 3 tsp cinnamon

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

super tasty, guaranteed to succeed and above all quick to make

Preheat the oven to 200°C fan/convection oven. Line a baking sheet with baking paper and set aside. Wash, peel, core, and dice the apples. Remove the puff pastry from the cling film and place it on the work surface. Melt the butter in a small saucepan. Combine the sugar and cinnamon in a small bowl. Brush one sheet of puff pastry with butter and spread half of the sugar-cinnamon mixture evenly over it. Distribute the apple pieces evenly. Place the second sheet of puff pastry evenly over it, brush with melted butter, and sprinkle with the sugar-cinnamon mixture. Carefully roll out the dough along the longer side, ensuring the edges are tucked under to make cutting easier. Using a sharp knife, cut out trapezoids, place them on the baking sheet with the longer side facing up, and use a wooden spoon to press a hollow into the dough to create the typical Franzbrötchen shape. The number of Franzbrötchen varies and depends on how large you cut the trapezoids. It’s best to leave about 4 cm of space between each Franzbrötchen on the baking sheet, as they will still rise. After about 25 minutes of baking, the Franzbrötchen are ready. After a brief cooling period, they taste wonderfully cinnamony and are by no means overly dry. You can use other fruit instead of apples, or replace the fruit with baking-safe chocolate chips.