Cinnamon Apple Croissants

These cinnamon apple croissants are the perfect sweet treat made with only a few ingredients. They’re a simple-to-make pastry perfect for breakfast or a snack!

Puff pastry dough is so versatile and perfect for making sweet and savory meals and snacks. Puff pastry pairs so well with apples and when baked together with a little cinnamon sugar makes for the perfect, melt-in-your-mouth treat that the whole family will love!

Table of Contents

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS/FILLINGS
• RECIPE NOTES
• APPLE CROISSANTS RECIPE

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

Here is what you’ll need to make these cinnamon apple croissants:

• Puff Pastry: Use a good quality puff pastry dough.
• Apples: The main source of sweetness for these croissants. Use apples that are naturally sweet. My favorite apple varieties to use are Honeycrisp and Fuji.
• Egg: Combined with water to create an egg wash to brush on top of the croissants for color.
• Cinnamon Sugar: For added sweetness. If you are preparing these croissants for a baby, reserve a few to top with plain ground cinnamon.

PROCESS

1. Unfold the crescent dough onto a floured surface. Lightly roll it out to smooth it out, and slice it into 20 thin strips.
2. Slice the apples into 5 rings and use a teaspoon to cut out the core in the center. Slice the apple rings into half to form two moon shapes.
3. Starting on one end of the apple, use a strip of puff pastry to wrap around the apple. Add another strip and continue to wrap until the apple is fully covered (I used 2 strips per apple wedge). Press down on the covered apple to make sure that the puff pastry is tightly secured onto the apple. Repeat for the rest of the apple wedges.
4. Place the apple croissants onto a parchment paper-lined pan. Whisk the egg with 1 tablespoon of water and lightly brush the tops of each croissant. Sprinkle the top of each croissant generously with cinnamon sugar. (If you are making these for a baby, reserve a couple to lightly sprinkle with plain cinnamon).
5. Bake at 350 degrees F for 25 minutes, or until golden brown.

STORAGE INSTRUCTIONS

Once cooled, store the croissants in an airtight container in the refrigerator for up to 3 days. To freeze, store in a freezer-safe Ziploc bag for up to 1 month. To reheat, bake at 350 degrees F for a few minutes until warmed through or in an air fryer at the reheat setting. I do not recommend microwaving these to reheat as the puff pastry will become soggy.

SUBSTITUTIONS/FILLINGS

• Puff Pastry: The puff pastry dough may be replaced with crescent dough.
• Egg: You can omit the egg and brush the top of each pastry with melted butter or milk instead.
• Apples: You can swap the apples with sliced pears.

RECIPE NOTES

• Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
• If you prefer to peel the apples, you can peel them before slicing them into rings. If you choose not to peel, the skin will soften while baking.
• I make my own cinnamon sugar using a combination of the two, but you can use store-bought cinnamon sugar as well. If you are preparing these for a baby, omit the cinnamon sugar and sprinkle with a little ground cinnamon instead.

Here are some other apple recipes you may like!

• Stovetop Apple Crisp
• Cinnamon Apple Donut Muffins
• Apple Oatmeal Bars

APPLE CROISSANTS RECIPE