CRUMBLE
01. Place the unsalted butter and powdered sugar in the mixer and beat on medium speed (speed 2) until a cream is obtained. Use a paddle attachment.
02. Add the all-purpose flour and mix on low speed (speed 1) until homogeneous.
03. Place in a plastic bag and spread until obtaining a rectangle of 15 x 25 cm and 1 cm thick.
04. Place in the freezer until firm.
05. Cut into 1 cm cubes and return to the freezer. Set aside.

TIP
- The powdered sugar can be substituted with refined sugar.
PREPARATION
01. Roll out the pastry margarine into a rectangular shape until reaching a thickness of approximately 1 cm. Set aside.
02. Place the Zeelandia Croissant and refined sugar in the mixer and mix until homogeneous.
03. Add the eggs and part of the cold water (250 ml) to the mixer and mix on low speed (speed 1) for approximately 5 minutes.
04. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for approximately 5 minutes or until it reaches the veil stage.
05. Round up the dough.
06. Cover with plastic wrap. Let it rest for 10 minutes.
07. Roll out the dough (1st time) into a rectangular shape until reaching a thickness of approximately 1 cm on a surface previously dusted with flour.
08. Using a brush, remove the excess flour from the dough.
09. Cover 2/3 of the dough with the reserved pastry margarine.
10. Fold the portion without margarine over half of the portion with margarine, and on top of them, fold the remaining third that has margarine.
11. Roll out the dough (2nd time) until reaching a thickness of approximately 1 cm.
12. Fold the dough again into 3 overlapping layers.
13. Roll out the dough (3rd time) until reaching a thickness of approximately 1 cm.
14. Fold again into 3 overlapping layers.
15. Cover with plastic wrap. Let it rest for 10 minutes.
16. Roll out the dough for the last time (4th time) until obtaining a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove the excess flour with the brush.
17. Cut into squares of 8 x 8 cm.
18. Brush the center of the squares with beaten whole eggs (Figure 1).
19. Raise the corners of the square and pinch them just before the center of the dough (Figures 2, 3, 4, and 5).
20. Using a pastry bag with a plain tip, apply the Cremulzin Creme Confeiteiro Pronto in the center of each piece of dough.
21. Place the Zeelandia Recheio Maçã com Canela on top of the cream.
22. Place on previously greased baking sheets.
23. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until ready. Brush the surface with beaten whole eggs halfway through the fermentation time.
24. Sprinkle the reserved crumble over the apple filling.
25. Bake at 200°C for approximately 15 minutes in a stone oven. Cool down.
26. Dust Zeelandia Açúcar Confeiteiro to taste over the danishes.