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Apple Croissants made with prepared puff pastry, and homemade apple filling is perfect for a fall breakfast. They’re drizzled with a simple apple cider glaze for the finishing touch!
These apple croissants are super simple, fast to make and loaded with cinnamon apples. They’re like flaky handheld apple pies you can make for breakfast – they taste like fall with all that apple goodness.
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Why You’ll Love Apple Croissants
These are semi-homemade apple croissants and so easy to make. I use store-bought puff pastry sheets and a homemade cinnamon apple filling. Knowing how to make a croissant with puff pastry is such a great shortcut. They taste like they’re from a bakery!
What makes them extra special is apple cider. It’s in the filling and the glaze, so these apple stuffed croissants are just bursting with apple flavor. I’ve also used apple juice, and it works great. Using cider or juice instead of water just adds so much flavor.
I just love apple season, and there’s this apple croissant recipe is the perfect way to celebrate. Flaky, sweet, and that delicious apple filling – it’s a match in fall heaven.
Ingredients in Easy Apple Croissants
- Unsalted butter
- Peeled diced apples
- Granulated sugar
- Apple cider or juice
- Ground cinnamon
- Cornstarch
- Water
- Thawed puff pastry
- Powdered sugar
How to Make Apple Croissants with Puff Pastry
- Melt butter in a medium skillet over medium-low heat. Add the apple, sugar, apple cider, and cinnamon. Stir so the apples are coated. Once the mixture bubbles, cook the apple for three minutes. Mix the cornstarch and water in a small bowl. Pour the mixture into the pan and stir until the liquid thickens. Remove the pan from the heat.
- Cut the thawed puff pastry sheet into six rectangles.
- Divide the apple filling equally amount the rectangles and then roll the dough up. Pinch the ends to seal the dough.
- Place the croissants on a prepared baking sheet.
- Bake the apple croissants for 15 to 18 minutes at 375° or until the puff pastry is golden brown. Allow the croissants to cool before glazing them.
- How to make glaze for croissants: Whisk melted butter, powdered sugar, and apple cider until smooth. Drizzle the glaze over the top of the cooled croissants.
Expert Tips
- Be sure to use thawed puff pastry sheets. Follow the instructions on the package for the best way to do it.
- When you roll up the dough with the filling, make sure the dough isn’t too soft. This means the butter has warmed up and is starting to melt. To firm up the butter, you can chill the croissants for 10 or 20 minutes. This will ensure you get all those lovely flaky layers!
- These apple stuffed croissants are best the day they’re made. They will keep at room temperature or in the fridge, but the pastry will soften and not be as flaky.
Favorite Fall Breakfast Recipes
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Easy Apple Croissants
Ingredients
- 2 tablespoons (28g) unsalted butter divided
- 1 cup (129g) diced apple that’s been peeled and cored about 1 medium
- 1 tablespoon (12g) granulated sugar
- 4 tablespoons (59ml) apple cider or juice, divided
- 1 teaspoon cinnamon
- ½ teaspoon (4g) cornstarch
- 1 tablespoon (15ml) water
- 1 sheet puff pastry thawed according to package directions
- ½ cup (57g) powdered sugar
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silpat baking mat.
- Place 1 tablespoon butter in a medium skillet. Heat over medium-low heat until butter is melted. Add the apple, granulated sugar, 3 tablespoons apple cider, and cinnamon. Stir to coat the apples. Cook until it bubbles, then cook for another 3 minutes. Stir cornstarch and water in a small glass or bowl. Pour into the apple mixture and cook until the mixture thickens. Remove pan from heat.
- Unwrap thawed puff pastry sheet. Cut into 6 equal rectangles. Evenly divide the apples among the puff pastry rectangles and roll each up. Pinch the ends a little and pinch to seal. Place on prepared cookie sheet.
- Bake for 15-18 minutes, until the croissants are golden brown. Let cool before glazing.
- Make the glaze: melt remaining 1 tablespoon of butter in a small bowl. Whisk in powdered sugar and 1 tablespoon apple cider. Drizzle over croissants. Let set for a few minutes. These taste best the day they are made.
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Easy Apple Croissants are the perfect breakfast – make cinnamon apple croissants with puff pastry and a simple glaze. These are the best fall baking recipe!
What kind of apples do you recommend for this?
I normally use Granny Smith, but we had gone apple picking and I used the ones in the photo…not sure what kind but they look kind of like fuji? So I say, go with your favorite!
There you go again, making something I didn’t know I needed! Yum! I have never seen apple croissants! Croissants are really “in” again – I think everyone is loving the light and airy stuff. And you are correct: Apple Hill does have the best doughnuts ever!!!
LOL, most of what I make I didn’t know I needed! 🙂
These look amazing!! For the longest time I did the same thing with always making my puff pastry from scratch! until I realized I just don’t have the patience anymore, ha. I have a recipe I’m posting later in the week also using the store-bought stuff. Btw.. I would looove to eat that glaze by the spoonful!
Well, you’ve done more than me! I think “puff pastry…better go to the store!” 🙂
Who the heck has time to make their own croissants?? I’d rather have a yummy apple croissant like this, stat!!! So sorry to hear about all the brush fires out there caused by ignorant people. But I’m glad to hear you enjoyed the apple orchard anyway!
I love how quickly these come together. The apple cider in the glaze is such a great idea!
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