Every now and again I like to share a “cheater” recipe… A quick simplified version of a wonderful classic recipe that takes a lot of time and effort to make. Cruffins. But to achieve the classic look, see the next paragraph. I have made the apple and cinnamon Kouign-Amann before, using a little bit… Preheat your oven to 400 F. Set the muffin tin on … How to fold Kouign Amann to achieve the classic shape: To prep each square to fit into the greased muffin tin, grab the square from underneath using both thumbs and forefingers and pinch together (kind of like those paper … Nowadays, you can find kouign-amann in many variations. A delicate French pastry made in a hurry! This interestingly named concoction is a regional specialty of the Bretagne region in France. I have made the apple and cinnamon Kouign-Amann … But the classic, plain pastry is delicious enough, if rather hearty: I often found myself unable to eat one whole piece, and ended up sharing it with friends. This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. The result is the more rustic shape you see here with these Cardamom Kouign Amann.

This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! Nowadays, you can find kouign-amann in many variations.

Using a pastry brush, paint the kouign amann with the icing/glaze. But the classic, plain pastry is delicious enough, if rather hearty: I often found myself unable to eat one whole piece, and ended up sharing it with friends.

Guests loved the pastry, even though they couldn’t say the name and had never heard of them. Remove the kouign amann to a wire rack or large plate. First and foremost are their croissants, and you would be hard pressed to find many would would not rate them as the best croissants in Montreal .

Easy apple & cinnamon kouign-amann . Mini ginger Kouign-Amann If you have never heard of, or eaten Kouign-Amann pastries before, think crisp bites of buttery, caramelised croissant…..wonderful as an occasional treat! Cover the kouign amann loosely with plastic wrap and let them rise until slightly puffy, 30 to 40 minutes. Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that’s about 50 percent butter and 50 percent yeasted dough. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin - but a touch more indulgent! Some bakers like to put sliced fruits or pieces of chocolate on the crispy icing of caramelized sugar. This is a variation on the Kouign-Amann (roughly pronounced "queen ah-marn") I posted ages ago. To ice the kouign amann, mix the icing sugar and lemon juice to make a dribbly sort of icing/glaze. Some bakers like to put sliced fruits or pieces of chocolate on the crispy icing of caramelized sugar. Au Kouign Amann’s delights include more than just the famous Kouign Amann. The name derives from the Breton words for cake (“kouign”) and butter (“amann”).