This recipe is very economical and is also good if you don’t eat eggs, milk or butter.
You can use what you find in the kitchen; don’t need to supply for it.
And if you do not have apples in the house, the problem can be solved with half kilograms (18 oz) of jelly, or jam+nuts or Turkish delight. Just stretch/extend the sheet of the dough and cut it in small squares for croissants. Of course, in this case the baking time is reduced for small croissants. This recipe is from a former colleague, Rodica 
Use a glass (one large cup) of 200 ml (7 oz) as a measure. Check the capacity of the glass (cup) in advance.
Fill this glass with oil. Pour it into a high bowl.
Next, put in the same glass:
1 small cube – 25 grams (0.9 oz) fresh yeast; break in small pieces (if you don’t have yeast, you can use as a measure 1 coffee spoon ( cf.sp. ) baking-powder)
3-4 cf.sp. sugar
half cf.sp. salt
and spices: 1 cf.sp. flavored sugar, 1 cf.sp. essence of rum, lemon peel race).
Fill this glass with tepid water and stir it well with a fork. Then pour this glass content into that bowl too.
Add flour, and mix until the dough becomes easy to stretch/extend. Usual not more than 750 grams (26.5 oz). Mix it well, then divide this dough in two parts.
Put the first part on the table and stretch it until reaches at the size of the oven-tray (I use a square tray, about 40 cm x 40 cm (16 inch x16 inch) ). Put the dough into the tray and stretch the dough edges to reach the edges of the tray . Don’t lubricate the tray with oil before! Then, pour the prepared apples over the dough (see below) and level it.
Extend the second part of the dough on the table; put it over the apples, joining the edges by pressing the doughs and sting with a fork about 12 times, only the cap-dough (not the dough on the bottom).
Introduce the tray into the heated oven and let it bake for about 40 minutes at medium to low flame. Do not open the oven for first 25 minutes. This apple pie is ready when is light-brown, and by pressing you can feel that the dough is baked. Take it out of the oven and cover with a napkin.
Cut it after cooled slightly (after about 30 minutes) put the pieces on a plate and powder it with powder sugar poured through a strainer.
Preparation of the apples for the pie:
Wash the apples – 1,5 kg (53 oz), peel them and take the seeds out. Use a grater to cut them in small pieces and put them in a pan on the gas range, on a small flame.
Mix continuously until they melt, then put 2-3 tablespoons with sugar. Put 1-2 and cf.sp with cinnamon and mix it. After they are melt (taste it, you can feel the boiled-taste) let them cool.
Put the apples over the dough only when they are warm, not hot.
The same dough can be used for the preparation of the croissant with jelly, jam mixed with grinded nuts or Turkish-delight.
I apologize to those who tried to translate this recipe from romanian with the translator. Some words change their meaning when are translated
