Easy cheesy apple croissants

This is an excellent recipe from our friends at The Angela Day Kitchen for brunch or afternoon tea. The apple butter recipe which follows is an easy and delicious way to use apples that are past their eating prime.

EASY CHEESY CROISSANTS

Makes 16

750ml cake flour

25ml baking powder

5ml salt

80g butter

500ml grated cheddar cheese

125ml chopped fresh herbs of your choice

1 egg

180ml buttermilk

Beaten egg for glazing

Sift the flour, salt and baking powder into a bowl.

Rub in the butter until the mixture resembles breadcrumbs.

Mix in the cheese and herbs.

Combine the egg and buttermilk and add to the dry ingredients, mixing to form a dough that is soft but not sticky.

Turn onto a lightly floured surface and knead gently.

Divide the dough into two portions.

Roll each portion into a 26cm circle. Cut into 8 wedges.

Starting at the wide side, roll up the triangle to form a crescent shape.

Place on a baking tray. Brush with beaten egg and bake at 200°C for 20 minutes until golden brown.

Remove from the oven and serve warm with butter

APPLE BUTTER

1.5kg Granny Smith apples

250ml apple cider or apple juice

375ml sugar

5ml ground cinnamon

2ml ground cloves

Peel and core the apples and chop them up.

Place in a large pot with the apple juice or cider and 125ml of the sugar.

Bring to the boil and simmer covered until the apples are soft.

Puree with a stick blender.

Add the cinnamon, cloves and remaining sugar and bring to the boil.

Turn down the heat and simmer stirring frequently until the mixture is thick. This will take about 20-30 minutes.

Cool slightly and spoon into bottles. Store in the fridge.

Delicious served on scones and the cheesy croissants.

Goes well with pork or kassler chops, on a cheese platter or with cold meats.