50 g yeast
300 ml single cream
75 g Dansukker granulated sugar
½ g salt
2 g ammonium carbonate
2 eggs
75 g butter or margarine, softened
Approx. 700 g plain flour

Filling
125 g butter or margarine
100 g Dansukker Icing Sugar
100 g almonds, ground or very finely chopped (optional)
2 apples, peeled and cored

Glaze
Lightly beaten egg

Decoration
Dansukker Icing Sugar
Water

First, mix together the ingredients for the filling. Crumble the yeast into a bowl and mix it with some of the cream until it dissolves. Add the remaining cream and the other ingredients. Roll the dough out into a rectangle on a floured work surface. Cut out triangles with a knife or a pastry wheel. Divide the filling between the triangles and roll them up into crescents. Put the crescents on a parchment-lined baking tray and let them rise until doubled in size. Brush with lightly beaten egg Bake at the centre of the oven at 225°C for approx. 8 minutes. Leave to cool on a wire rack covered with a tea towel. Dilute the icing sugar with a little water and lightly ice the crescents. The crescents freeze very well without the icing.