Directions :
Dough: In a bowl, combine the ricotta, flour, butter, sugar and yeast. Knead the dough with your hands and form a homogeneous dough. Leave in the refrigerator for 30 minutes.
Meanwhile, mix the sugar, cinnamon and apples.
Roll out the dough and form discs, brush with an egg.
Stuff with apples, close and pass the croissants in the cinnamon mixture. Bake at 356°F (180°) for 30 to 40 minutes
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