Apple Croissants

These easy Apple Croissants are made with flaky puff pastry and warm cinnamon apples for a bakery-style breakfast, brunch, dessert, or holiday treat.

Prep Time20

Cook Time26

Cool Time5

Total Time51

Servings:

Calories: 322kcal

1 package puff pastry 2 sheets, thawed and cut into twelve 3 × 5-inch rectangles
2 tablespoons melted butter
Coarse sugar for sprinkling

Preheat the oven to 400°F and lightly grease a 12-cup muffin pan.
In a large skillet, melt the butter over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 8 to 10 minutes, stirring occasionally, until the apples soften. Sprinkle the cornstarch over the apples and stir continuously for 2 to 3 minutes, or until the filling thickens. Remove from the heat and let cool slightly.
Cut each thawed puff pastry sheet into 6 equal rectangles to make 12 rectangles total. Press one rectangle into each muffin cup, allowing the corners to extend over the edges. Spoon about 2 tablespoons of the cooled apple filling into each pastry cup.
Fold the pastry corners toward the center in a clockwise pattern, leaving a small opening so some of the apple filling peeks through. Brush the pastry with the melted butter and sprinkle generously with coarse sugar.
Bake for 22 to 26 minutes, or until the pastry is puffed and deep golden brown. Let the apple croissants cool in the muffin pan for 5 minutes, then carefully remove and serve warm or at room temperature.

Choose the best apples: Granny Smith adds a tart flavor while Honeycrisp is naturally sweeter. Cut the apples into small, even pieces so they cook quickly and fit neatly inside the pastry cups.
Keep the pastry cold: Work with chilled puff pastry and return it to the refrigerator if it becomes too soft. Cold pastry bakes up lighter, flakier, and holds its shape better.
Don't overfill: Use about 2 tablespoons of filling per pastry cup and leave a small opening when folding the pastry so the filling can bubble without overflowing.
Bake until deeply golden: Puff pastry develops its best flavor and texture when fully baked. If the tops brown too quickly, loosely tent them with foil for the last few minutes.
Enjoy fresh or store for later: These croissants are best served warm the day they're baked, but leftovers can be stored in an airtight container for up to 2 days, refrigerated for up to 4 days or frozen for up to 3 months and reheated in a 325°F oven for 8 to 10 minutes or in an air fryer at 325°F for 3 to 5 minutes until the pastry is crisp and heated through. Microwave for 20 to 30 seconds if desired, although the pastry will be softer.