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–+ servings
Several apple pie almond croissants lined up on parchment paper.

Apple Pie Almond Croissants

Author: Gail Ng
Crispy and flaky apple pie almond croissants filled with almond frangipane and stuffed with tender cinnamon apple pie filling
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Yield 6 croissants
Category Dessert
Cuisine French

Equipment

Ingredients
  

Simple Syrup (see notes)

  • 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 teaspoon 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
  • ⅛ teaspoon salt
  • 2 large eggs, room temperature
  • ½ teaspoon almond extract, optional

Croissants

  • 6 croissants, day-old
  • sliced almonds, for topping
  • powdered sugar, for dusting

Instructions
 

Simple Syrup

  • Dissolve sugar: In a small pot, stir together water and sugar. Bring it to a simmer, stirring occasionally, until all the sugar has dissolved. Transfer a small portion of the simple syrup to a small bowl to brush on the croissants later. Transfer the rest to a clean, airtight container to cool and store in the fridge.
    Left: pouring sugar into a pot of water, right: stirring a pot of simple syrup with a spatula.

Apple Pie Filling

  • Boil: In a small pot, stir together diced apples, brown sugar, cornstarch, cinnamon, water, and lemon juice. Cover and bring it to a boil on medium heat.
    Left: mixing diced apples and spices with a spatula in a pot, right: a covered pot being brought to a boil.
  • Cook off water: Uncover and allow most of the water to evaporate, stirring occasionally, until the apples are tender and coated in a jammy glaze. Transfer the apple filling to a bowl and let it cool completely before using.
    Left: diced apples bubbling in pot, right: scooping apple pie filling with a spatula from a pot.

Almond Frangipane

  • Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Cream butter: In a large mixing bowl, use an electric hand mixer to beat the softened butter until it becomes very creamy. Add the almond flour, powdered sugar, and salt. Beat together until combined.
    Left: creaming butter in a bowl with a hand mixer, right: dry ingredients in a mixing bowl.
  • Add eggs: Mix in the eggs one at a time. Finally, mix in the almond extract (optional). Transfer the frangipane to a piping bag and snip the tip off. Set aside.
    Left: an egg in a bowl of batter, right: mixing frangipane in a bowl with a hand mixer.

Croissants

  • Brush: Cut each croissant in half lengthwise. Use a pastry brush to brush simple syrup on both halves of the croissants.
    Left: cutting a croissant in half with a knife, right: brushing a croissant with simple syrup.
  • Filling: Pipe a generous squiggle of frangipane on the bottom halves of each croissant. Add a heaping spoonful of apple pie filling on top of the frangipane and spread it out slightly. You can use all of your apple filling now or save some for adding on top of the croissants later.
    Left: piping frangipane onto half of a croissant, right: adding a spoonful of apple pie filling on top of the frangipane on a croissant.
  • Topping: Place the top halves of the croissants on top of the filling. Pipe a line of frangipane on top of each croissant. Press a small handful of sliced almonds on top of the frangipane.
    Left: piping a line of frangipane on top of a croissant, right: hand pressing almond slices on top of a croissant.
  • Bake: Bake for about 22-25 minutes or until the croissants are crispy and golden brown.
  • Finishing touches: Top each almond croissant with another small spoonful of apple pie filling and dust with powdered sugar before serving warm or let them cool completely.
    Left: adding a spoonful of apple filling on top of a baked almond croissant, right: dusting apple pie almond croissants with powdered sugar from a sieve.

Notes

  • Simple syrup: The recipe here makes about a cup of simple syrup - much more than you need for these almond croissants. I figured if you're going to go through the trouble of making it, you might as well make more. The extra can be stored in a clean, airtight container in the fridge for up to 1 month. You can use it to make drinks and cocktails, brush it on cakes to keep them moist, or make more almond croissants. If you don't want to make this much simple syrup, you can halve or even quarter the recipe.

Nutrition

Calories: 598kcal | Carbohydrates: 59g | Protein: 10g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 294mg | Potassium: 177mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1020IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg
Keywords apple almond croissants, apple pie almond croissants, apple pie croissants
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