These Apple Pie Almond Croissants are a delicious fusion of flaky French pastry and warm apple pie flavors. With a filling of tart apples and cinnamon, a creamy almond frangipane, and topped with sliced almonds, these croissants are the perfect treat for breakfast, brunch, or dessert. Using day-old croissants adds a delightful crunch, while the almond and apple flavors make each bite rich and satisfying.
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
- 6 day-old croissants
- Sliced almonds, for topping
- Powdered sugar, for dusting
Instructions
- Prepare the Simple Syrup: In a small saucepan, combine the water and granulated sugar. Warm over medium heat, stirring until the sugar completely dissolves. Take off the heat and allow it to cool. Set aside to brush onto the croissants later.
- Make the Apple Pie Filling: In another saucepan, combine the diced apples, brown sugar, cornstarch, ground cinnamon, water, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are softened, and the mixture thickens (about 10 minutes). Remove from heat and let it cool.
- Prepare the Almond Frangipane: In a mixing bowl, cream the softened butter, almond flour, powdered sugar, and salt together until smooth. Incorporate the eggs one by one, making sure to mix thoroughly after each addition. Add the almond extract (if using) and mix until the frangipane is creamy and well-blended.
- Assemble the Croissants: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each croissant in half horizontally and brush the inside lightly with the prepared simple syrup. Spread a layer of almond frangipane on the bottom half of each croissant, followed by a spoonful of apple pie filling.
- Top the Croissants: Spread a thin layer of frangipane over the top of each assembled croissant. Sprinkle sliced almonds on top to cover the frangipane layer.
- Bake: Place the croissants on the prepared baking sheet and bake for 15-20 minutes, or until the tops are golden brown and the frangipane is set.
- Serve: Allow the croissants to cool slightly, then dust with powdered sugar before serving.
Conclusion
These Apple Pie Almond Croissants bring together the cozy flavors of apple pie and the elegance of French pastry. With a flaky croissant, creamy almond filling, and warm apple pie spices, this treat is perfect for any time you want to enjoy something indulgent and homemade. Whether served fresh from the oven or warmed up later, they’re bound to impress and delight!
Apple Pie Almond Croissants
Buttery croissants filled with apple pie fillingand almond frangipane, topped with sliced almonds and powdered sugar for aflaky, flavorful pastry.
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
- 6 day-old croissants
- Sliced almonds for topping
- Powdered sugar for dusting
Instructions
- Prepare the Simple Syrup: In a small saucepan, combine the water and granulated sugar. Warm over medium heat, stirring until the sugar completely dissolves. Take off the heat and allow it to cool. Set aside to brush onto the croissants later.
- Make the Apple Pie Filling: In another saucepan, combine the diced apples, brown sugar, cornstarch, ground cinnamon, water, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are softened, and the mixture thickens (about 10 minutes). Remove from heat and let it cool.
- Prepare the Almond Frangipane: In a mixing bowl, cream the softened butter, almond flour, powdered sugar, and salt together until smooth. Incorporate the eggs one by one, making sure to mix thoroughly after each addition. Add the almond extract (if using) and mix until the frangipane is creamy and well-blended.
- Assemble the Croissants: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each croissant in half horizontally and brush the inside lightly with the prepared simple syrup. Spread a layer of almond frangipane on the bottom half of each croissant, followed by a spoonful of apple pie filling.
- Top the Croissants: Spread a thin layer of frangipane over the top of each assembled croissant. Sprinkle sliced almonds on top to cover the frangipane layer.
- Bake: Place the croissants on the prepared baking sheet and bake for 15-20 minutes, or until the tops are golden brown and the frangipane is set.
- Serve: Allow the croissants to cool slightly, then dust with powdered sugar before serving.