Description
These Apple Pie Almond Croissants combine flaky, buttery croissants filled with a sweet and tangy apple pie filling and rich almond frangipane. Topped with sliced almonds and a dusting of powdered sugar, they make a perfect indulgent breakfast or dessert treat that blends classic flavors with a delightful texture contrast.
Ingredients
Simple Syrup
- 230 g water
- 200 g granulated sugar
Apple Pie Filling
- 400 g tart apples, peeled and finely diced (about 3 small apples)
- 30 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 100 g water
- 2 tablespoons lemon juice (about 1 lemon)
Almond Frangipane
- 115 g unsalted butter, softened to room temperature
- 100 g almond flour
- 60 g powdered sugar
- 1/8 teaspoon salt
- 2 large eggs, room temperature
- 1/2 teaspoon almond extract (optional)
Croissants & Topping
- 6 day-old croissants
- Sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Prepare Simple Syrup: In a small pot, combine 230 g water and 200 g granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally until all the sugar dissolves completely. Remove from heat and pour a small amount into a bowl to brush on croissants later. The remaining syrup should be stored in an airtight container in the refrigerator.
- Make Apple Pie Filling: In another small pot, add the diced apples, brown sugar, cornstarch, cinnamon, 100 g water, and lemon juice. Cover and bring to a boil over medium heat. Once boiling, uncover and simmer, stirring occasionally, until most of the water evaporates and the apples become tender with a jammy glaze. Remove from heat and allow to cool completely.
- Prepare Almond Frangipane: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, beat the softened butter with an electric mixer until creamy. Add the almond flour, powdered sugar, and salt and mix until combined. Incorporate the eggs one at a time, beating well after each addition. Stir in the almond extract if using. Transfer the mixture to a piping bag and cut the tip.
- Assemble Croissants: Slice each croissant horizontally in half. Brush both halves generously with simple syrup to add moisture and sweetness. Pipe a generous amount of almond frangipane on the bottom halves, then add a heaping spoonful of apple pie filling on top, spreading slightly. Reserve some apple filling to top later if desired.
- Top and Bake: Place the top halves of croissants over the filling. Pipe a line of frangipane on the top, then press sliced almonds onto the frangipane. Arrange croissants on the prepared baking sheet. Bake for 22 to 25 minutes or until the croissants are golden brown and crisp.
- Finishing Touches: After baking, add a small spoonful of reserved apple pie filling on each croissant. Dust the tops with powdered sugar. Serve warm or allow to cool completely for a firmer texture.
Notes
- Day-old croissants work best as they hold their shape without falling apart during baking.
- Use tart apples such as Granny Smith for a balanced sweet and tangy flavor in the filling.
- Almond extract is optional but enhances the nutty flavor in the frangipane.
- Store leftover croissants in an airtight container; they reheat well in a low oven to regain crispness.
- Be careful not to overcook the apple filling to retain some texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
