Tender apple horns (vegan)
I don't know how it happens, but every time my mom brings home a bag of apples that are bruised on the edges, I get this playful urge to mess around in the kitchen. Some time ago, in exactly such a situation, I was looking at those poor apples, damaged here and there, and I felt like throwing them away, but it seemed like a waste... So I remembered that I had made some flaky pastries with apples before, perfect for fasting, and I didn’t have anything sweet at home. The first time they turned out quite large and fluffy, I don’t know how, and I kind of squeezed them into the tray – they stuck together like siblings, but no one complained, and they actually disappeared first. I’m glad I didn’t let myself get discouraged and tried again, with my hands covered in flour, to see if I could make them look a bit nicer. In the second batch, I learned my lesson: I won’t roll them too thin anymore, and I won’t rush the dough into the fridge. When I saw how tender they turned out and how quickly they disappeared, I wrote down the recipe so I wouldn’t lose it since I’m sure I’ll have more opportunities with these almost expired apples.
Let me summarize a bit before I get lost in details: it takes about 2 hours altogether, they’re not hard to make, but you need some patience with shaping if you’re a perfectionist. From the ingredients below, I get about 2 large trays, meaning around 26-30 pastries, depending on how you cut them. I’d say they’re of medium difficulty, maybe even easy if you don’t stress about them not being perfect, and they don’t require any fancy tools.
I keep making them because they are among the friendliest fasting desserts: I don’t complicate things with margarine or weird stuff, they come together quickly, you won’t get a headache from rising dough, and the apples really save this dessert – sweet and sour, with a hint of cinnamon, it doesn’t need anything else. Plus, they stay soft and fresh for a long time. I’m not lying, I once forgot a box of them at the back of the fridge, and after four days, they were still good, maybe even more tender than on the first day.
Ingredients (with explanations, so you don’t make a mistake):
For the dough:
- 250 ml sparkling water (makes the dough rise nicely and keeps it airy, not salty but plain)
- 250 ml oil (I used sunflower oil, any neutral oil works, don’t switch to butter if you want to keep it fasting)
- 25 grams fresh yeast (adds some fluffiness, so it doesn’t turn out dense; you can replace it with dry yeast – about 7 grams)
- 1 tablespoon sugar (helps the yeast activate and adds a bit of flavor)
- grated zest of one orange (this is where the difference is felt; if you don’t have it, use lemon or skip it, but it feels like it’s missing something without it)
- a pinch of salt (don’t skip this, it brings out the flavors)
- 800-900 grams flour (I start with 800 and add more depending on the type of flour; if you add it all at once, you risk making the dough too tough)
For brushing the layers:
- 120 ml oil (again, sunflower for me)
- 5-6 tablespoons flour (a paste that makes the layers like sheets, not sticking, not jumping, but also not needing to be too thick; see the steps for exact details)
Filling:
- 1.2 kg apples (any kind is good, even a bit tart; I peel them, sometimes I use them with the skin if they are organic)
- 5-6 tablespoons sugar (adjust based on how sweet the apples are)
- 2 packets vanilla sugar (or a teaspoon of extract if you have it)
- 1 teaspoon ground cinnamon (don’t sprinkle too much, as it will overpower everything; you can add more at the end if you want)
- 2-3 tablespoons oil (to prevent the apples from sticking while sautéing)
- powdered sugar for decoration (at the end, after they’ve cooled)
Preparation steps (with little tricks I’ve learned along the way):
1. First, I make the filling because it needs to cool. I wash the apples, peel them, and grate them using a large grater – I’ve tried using a food processor, but it turned into a puree, which I don’t like. Then I squeeze out the juice well (don’t throw away the juice, drink it; it’s a shame). In a small pot, I put the oil, add the grated and squeezed apples, sugar, and vanilla sugar, mix them, and let them cook on low heat, stirring occasionally to prevent sticking. The goal is to reduce the liquid, not to caramelize them completely, for about 10-12 minutes. When the liquid has reduced and they no longer release juice, I add the cinnamon, mix, let it cook for exactly one more minute, then turn off the heat and set the pot aside to cool. Very important, don’t mess with the apples while they are hot, as they get too soft. I did this the first time and ruined the filling.
2. The dough. In a large bowl, I get to work: I put the fresh yeast (crumbled with a fork) and mix it with the tablespoon of sugar until it becomes like a cream. It dissolves quickly, it’s not rocket science. In another bowl (or directly over the yeast if you don’t want to dirty too much), I mix the sparkling water, oil, orange zest, and salt, whisking for a couple of turns to combine. I add about 3-4 tablespoons of flour and the yeast, mix, and then start adding flour gradually. Don’t rush; if you add all the flour at once, it won’t knead well and will turn out tough. When it becomes elastic and no longer sticks to your hands, you’re done; you might need a bit more or less flour, depending on the day, flour, and mood.
3. I divide the dough into 3 equal parts, not bothering to weigh it, just eyeballing it. Now for the fun part: in the meantime, I make the brushing paste. In a small saucepan, I put the oil and add the flour, mixing quickly over low heat until it becomes like a thick cream, but be careful not to burn it, similar to a glaze. I turn off the heat and let it cool slightly.
4. I roll each piece of dough into a sheet as thin as I can on a floured surface (not paper-thin, but not as thick as pizza). I spread one-third of the oil-flour paste over the entire surface – don’t put too much, you don’t want the filling to slip later. I roll it tightly, like a long log, and set it aside. I do the same with the other two. I wrap each in plastic wrap and put them in the fridge for at least an hour (this is key; the dough relaxes, rolls out more nicely, and doesn’t tear).
5. After the waiting time is up, I take out the first roll, cut thick slices about 3 cm wide (if you want smaller pastries, cut thinner, or if you want larger, cut thicker; this is up to you). I take each piece in my palm, knead it a bit, then roll it out with a rolling pin into an oval shape; it doesn’t have to be perfect, and I put a tablespoon of apple filling in the center. I roll from one edge, seal the edges, and curve them to resemble a croissant. At first, they all came out misshapen, but then I figured out that if I leave the edges a bit thicker, they won’t crack while baking.
6. I place the pastries spaced out on a baking tray lined with parchment paper; don’t crowd them (I made this mistake the first time, and they all merged into one pie), and bake them in a preheated oven at 180°C for about 20-25 minutes, until they turn lightly golden at the edges. Don’t let them brown too much; you want them tender, not crunchy.
7. When they are ready, I let them cool on a rack or directly on a paper, then dust them generously with powdered sugar. I place them in a box and cover them with plastic wrap to keep them from hardening.
Tips, variations, and serving ideas
Tips:
Don’t put too much filling, no matter how much you want, because it will spill out while baking and burn the edges. If the dough is too tough, you’ve added too much flour or didn’t let it chill enough. If you want them very tender, don’t knead too much, just enough to combine. Don’t skip the fridge break; it’s worth it. I tried making them wider, like rolls, but they don’t bake as quickly and remain a bit raw in the middle, so it’s better to keep them normal.
Substitutions:
You can use gluten-free flour, but make sure to add a bit of xanthan gum or something similar; otherwise, they will crumble while shaping. You can replace the fresh yeast with dry yeast (about 7 grams). If you’re watching calories, you can halve the oil in the dough with unsweetened applesauce or plant-based yogurt, although they won’t turn out as tender. Instead of vanilla sugar, you can use vanilla extract. If you don’t have orange, lemon zest works too, but don’t use bottled orange essence; it gives an artificial taste.
Variations:
I’ve also tried filling them with grated pumpkin with cinnamon and sugar, which is very good, but the apple ones remain my favorites. For those who aren’t fasting, you can add an egg yolk to the dough for extra tenderness, but I didn’t feel the need. Sometimes I throw in raisins in the filling, soaking them in orange juice for 10 minutes beforehand, or chopped nuts if I want to make them more filling.
Serving ideas:
I think they go best with coffee or a warm tea, but also as a dessert at a family meal, especially if you don’t want to linger too long over dessert since they disappear quickly. They pair well with cold plant-based milk, and if you serve them at a festive meal, you can sprinkle them with powdered sugar mixed with cinnamon for a nice touch. I’ve also tried serving them with a bit of jam on the side, but I find them sweet enough already.
Frequently Asked Questions
1. What do I do if the dough sticks too much?
Don’t panic; sprinkle more flour, but do it gradually so you don’t make it too tough. The oil in the recipe should help, but if you used wet flour or had water in the yeast, it can happen. In the end, after chilling, it rolls out more easily.
2. Can I freeze the pastries?
Yes, you can freeze them raw after shaping and placing them on a tray, or even baked, after they have completely cooled. To reheat, let them sit at room temperature or pop them in the oven for 3-5 minutes at 150°C. Don’t reheat them in the microwave; they get too soft.
3. What type of apples are best?
Any kind, honestly. I find tart apples to be the best, not too juicy, so you don’t have to squeeze them forever. If you only have sweet apples, use less sugar; otherwise, it will turn syrupy in the tray.
4. Why are they sometimes raw in the middle?
Most likely, they were either too thick or the oven wasn’t hot enough. Make sure the pastries aren’t too crowded on the tray and don’t make them too large.
5. How do I know they are baked?
They should turn lightly golden at the base and edges, but shouldn’t get too much color. When you lift them with a spatula, the bottom should be dry, not sticky.
Nutritional values (approximately)
If we count, one pastry (out of 26) has about 160-190 calories, depending on how much sugar you use and how thick you make it. Most of the calories come from oil and flour; the apples and filling don’t add much. There are quite a few carbohydrates (flour plus apples plus sugar), about 6-7g of fat per piece, and around 2-3g of protein. It’s not a bomb, but it’s not an everyday dessert either. However, compared to something store-bought, you know exactly what you put in, without additives, margarine, or dubious preservatives. If you want to cut calories, reduce the oil and sugar in the dough, or make smaller portions.
How to store and reheat
After they have completely cooled, I put them in a plastic container (or in a paper bag if you have one) and cover them loosely with plastic wrap or a lid. At room temperature, they last easily for 3-4 days; if it’s warmer, I put them in the fridge. They are even more tender the next day. If you want to reheat them, put them in the oven at 150°C for 5 minutes; they come out like fresh. I don’t recommend microwaving them; they get soft and gummy. If you have too many left over, as I have experienced, I freeze them directly in bags, and when I feel like having some, I take them out and give them a few minutes in the oven – you can hardly tell they were frozen.
First, we prepare the filling: We wash the apples, peel them, and grate them using a large grater. In a pot, we put the oil, the squeezed apples (and we drink the juice because it’s healthy), sugar, and vanilla sugar. We put them on the fire and let them cook down well, and towards the end, we add cinnamon, let it cook for another minute, and then set the filling aside to cool. The dough: We mix the yeast with the sugar until it dissolves. In a bowl, we put mineral water, oil, grated orange peel, and a pinch of salt. We mix them a bit, then add a little flour and the yeast. We start incorporating the flour gradually until the dough is well combined and elastic (I used exactly 900 grams). We will get a ball which we divide into 3 parts. For greasing the sheets: In a small pot, we mix the oil with the flour, put it on the heat, and stir until we get a paste. We roll out the first piece of dough into a thin sheet, grease it with the obtained paste (we also divide the paste into 3 equal parts), then roll it up. We do the same with the others. We wrap them in plastic wrap and refrigerate for 1 hour. After this time has passed, we take the first sheet and cut it into pieces about 3 cm wide. We knead each piece by hand, rolling them out into thin sheets, put 1 full tablespoon of filling, spread it, roll it up, and then shape them into croissants. We proceed this way with all 3 rolls of dough. We grease a tray with margarine, line it with baking paper, and place the croissants with space between them. We put them in the preheated oven at a suitable temperature until they turn slightly golden. From this mixture, I got 2 large trays of croissants, 26 pieces. We let them cool, then dust them with sugar and cover them with plastic wrap. They stay fresh for a week. Enjoy your meal. Alice, dear girl, thank you very much for the recipe. I have made this dough twice already, and it is my favorite. You can cut the dough into smaller or larger pieces depending on how big you make the croissants.
Ingredients: For the dough: 250 ml mineral water, 250 ml oil, 25 g yeast, 1 tablespoon sugar, grated orange peel, a pinch of salt, 800-900 g flour. For brushing the sheets: 120 ml oil, 5-6 tablespoons flour. For the filling: 1.2 kg apples, 5-6 tablespoons sugar, 2 packets vanilla sugar, 1 teaspoon ground cinnamon, 2-3 tablespoons oil, powdered sugar.
