Recipe: Easy Croissants with Chocolate or Apple-Almond Filling

EASY CROISSANTS WITH
CHOCOLATE OR APPLE-ALMOND FILLING
Makes 32

2 pkgs. active dry yeast
1 1/2 cups warm water, 105 to 115 degrees F
1 cup nonfat dry milk
1 tbsp. granulated sugar
1 1/2 tsp. salt
2 eggs
5 cups all-purpose flour, divided use
1/4 cup butter or margarine, melted
1 cup firm butter or margarine, sliced
Chocolate or Apple-Almond filling (optional - recipes follow)
1 egg, beaten with 1 tbsp. water

In bowl, dissolve yeast in water.

Add dry milk, sugar, salt, eggs and 1 cup of the flour. Beat until smooth. Blend in 1/4 cup melted butter. Set aside.

In large bowl or food processor, place remaining 4 cups flour. With pastry blender or steel blade, cut in 1 cup firm butter slices until butter is size of kidney beans.

Pour in yeast mixture. Blend just until flour is moistened. Cover. Chill 2 to 48 hours.

Cut dough into quarters. Dust 1/4 with flour. Roll into a circle 16 inches in diameter. Cut into 8 wedges. Repeat with remaining dough.

Place filling, if used, on wide ends. Roll up each toward point. Shape into crescents. Place on ungreased baking sheet. Let rise 2 hours.

Brush with egg.

Bake at 375 degrees for 10 to 15 minutes until golden.

CHOCOLATE FILLING:
Place 2 tablespoons chocolate chips on wide end of each dough wedge.

APPLE-ALMOND FILLING:
Combine:
1/2 cup almond paste
2/3 cup unsweetened applesauce
Spoon 2 tablespoons on wide end of each dough wedge.