Since there are several processes and it does take at least half a day, I wouldn’t call preparing homemade croissants simple. The only other option for enjoying these amazing pastries is to fly to Paris, but it’s really not all that difficult either, and it’s definitely less complicated. This recipe for croissants, which includes a useful video, was modified from one by Bruno Albouze of The Real Deal (which he is).
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 14 hrs 10 mins |
| Servings: | 64 |
| Yield: | 4 1/2-pint jars |
Ingredients
- 14 cups sliced apples
- 2 cups white sugar
- 2 ½ teaspoons apple pie spice
Instructions
- Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
- Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
- Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
- Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.
Reviews
Yes, I add some ginger for a little kick.
I combined the advice in the reviews with the original recipe, and it came out pretty good. I used both white sugar and Splenda brown sugar with Granny Smith apples.
I used Splenda Brown Sugar in place of the white sugar. I was so happy with this recipe. I am not a lover of Apple Butter but was making it for someone else. I was pleasantly surprised when I tasted it. I loved it!
Way, way way TOO SWEET! Unless you are using all Granny Smith apples this tasted like sugar–with a bit of apple flavoring. Scale back the sugar to 1/2 cup, or even less. I used a mixture of pink lady and granny smith apples and I’m glad I waited to to add sugar until nearly the end…otherwise I would have had to toss the entire pot away.