Mini croissant alle mele

Usually the filling was still warm or too wet when it went onto the pastry. Let the apple mixture cool completely after the cornstarch has thickened it, and stick to 1 heaping teaspoon per triangle. Also roll tightly from the wide end and press the overlapping seams firmly so there is no gap for the filling to escape.

Elstar and Gala are suggested because they hold their shape in the pan, but any firm apple works. A softer, very juicy apple will break down faster in the 2-3 minutes of cooking, so dice it a little larger and keep an eye on it. Very sweet apples may need a touch less than the 15 g of sugar, and very tart ones can take a little more.

For the filling, the same amount of potato starch or flour will bind the juices just as well - the point is simply to stop the mixture from being runny. For the glaze, plain milk or cream brushed on gives a lighter golden colour than the egg yolk - milk mix, and melted butter works too. Skipping the brushing entirely leaves the croissants pale rather than shiny.

The apple filling can be cooked a day ahead and kept covered in the fridge, which also means it is properly cold when you assemble. You can shape the croissants, place them tip-down on the lined tray and chill them until you are ready to bake - cold puff pastry actually puffs better. Brush with the egg yolk - milk mixture only just before they go into the oven, and dust with powdered sugar after baking, never before.

Keep them at room temperature in a loosely covered container rather than an airtight one, so the pastry does not go soft from trapped steam. They are best on the day they are baked; after that, a few minutes back in the 180°C / 350°F oven crisps them up again. Dust with fresh powdered sugar after reheating, since the first dusting will have melted into the pastry.