Bring butter and sugar to a simmer in a medium saucepan over low heat

Add sliced apples and cream

Cook until apples are soft, but still slightly crisp

Remove from heat and set aside

Proof yeast with sugar

Let sit until bubbly and rising

In a large mixing bowl add flour, salt and ¼ cup of sugar

Whisk until incorporated and make a well in the center

Add in yeast proof

Mix with hands and then add

6.5 tablespoons softened butter

Mix again with hands until combined and continue to knead on un-floured surface until soft and smooth

If using a stand mixer, mix on low speed just until combined

Transfer to a clean bowl and let rise for several hours, at least until doubled

Remove from the bowl and deflate the dough.

Roll into a long rectangle and fold over like an envelope

Wrap in plastic and place in the fridge overnight

Make a tourrage with 16.5 tablespoons of butter by smashing and rolling the butter inside a quart ziploc bag

When the butter is flat and square, place it in the fridge to harden

Cut it out of the ziploc bag so it remains the same shape

Allow to thaw just until you can create a light indent in the top with your finger

Remove the dough from the fridge and roll out to double the size of your butter square

Place the square of butter on one side of the dough and fold the other side of the dough to cover the butter

Roll the dough out again, until double the length,

Fold the dough over itself like a letter, in three folds

Place back in the fridge for at least an hour

You want to keep the dough cold so the butter stays laminated between the layers of dough

Repeat the rolling and folding process three times

Each time, make sure to turn the dough, so you are rolling in the opposite direction of the folds

Refrigerate between turns, and overnight after the last fold

After the dough has chilled, split dough in thirds and work with one section of the dough at a time

Using one of the thirds, roll out dough to 1/2 to 1/4 inch thickness

Cut across and down the middle to create 4 equal squares

Prick outside of the square with a fork

Place a heaping spoonful of apple mixture + sauce in the center of the dough

Fold one half of the dough over the other half creating a triangle

Line up the top side of the dough just inside the pricks of your fork

Fold the bottom border of the dough over the top and press to seal

Flip hand pie with the seal facing down and space out onto your lined baking sheet

Cover with egg wash and let rise for a minimum of 2 hours

Preheat oven to Fahrenheit 400°

Wash the croissants again with egg wash as the oven heats to temperature

Cook at Fahrenheit 400° for 15 minutes, lower temperature to Fahrenheit 375° and cook for additional 10 minutes

It’s okay if the juices leak out of the seams

While still warm prepare caramel glaze and drizzle over tops of apple pie croissants