0 Turnover filled with apple and raspberry pure butter 37% 100 g | 37 % of butter in the dough (20,5% in the finished product) 54 pieces per box 1 h at room temperature 25 min at 200°C
0 Apricot croissant 130 g | Butter puff pastry 45 pieces per box 30 min at room temperature 25-30 min at 165-170°C
4 h at 4°C
1 h at room temperature