Apple Filling:

1. Place 1 kg sliced red apples in a saucepan.
2. Add 1/4 cup brown sugar, 1/4 cup castor sugar, 1/4 cup lemon juice, and 1/4 cup boiling water.
3. Sprinkle in 1 tsp cinnamon and 1/2 tsp ground cloves.
4. Cook over medium heat for about 15 minutes until the apples are soft.
5. Stir in 1 tbsp Cornflour/Maizena to thicken slightly.
6. Blitz the mixture in a blender until smooth and cool completely before using.

Dough:

1. In a stand mixer, combine 3 cups cake flour, 1 1/2 tsp instant yeast, 1/4 tsp salt, 1/4 cup melted butter, 2 slightly beaten eggs, 2 tbsp icing sugar, and 1 cup plain yogurt or sour cream.
2. Knead with a dough hook for 5–6 minutes. If the dough is sticky, add more flour, one tablespoon at a time.
3. Place dough in a greased bowl, cover, and let rise for 30–40 minutes.

Shape the Crescents:

1. Knock back the dough and place it on a floured surface.
2. Sprinkle a little more flour and roll into a round disk, not too thick.
3. Cut into triangles. Place 1/2 dessert spoon of the apple filling at the bottom of each triangle.
4. Roll up like a croissant and pinch the two ends together into a crescent shape.
5. Place crescents on a baking tray lined with parchment paper.
6. Let rise for 20 minutes.
7. Preheat oven to 180°C/356°F (160°C/320°F fan-assisted).
8. Glaze crescents with a beaten egg.
9. Bake for 15–18 minutes until golden brown.
10. Let cool slightly, then dust with icing sugar.