Ingredients:

  • 2 large Apples (firm, crisp variety—e.g., Granny Smith, Honeycrisp), peeled, cored, and diced
  • 1 Tbsp Unsalted Butter
  • 1/4 cup lightly packed Brown Sugar
  • 1 tsp ground Cinnamon
  • 1/4 tsp ground Nutmeg
  • 1 Tbsp Cornstarch (or Cornflour)
  • 1 tsp fresh Lemon Juice
  • 2 sheets All-Butter Puff Pastry (pre-rolled sheets, 14 oz total)
  • 1 Large Egg
  • 1 tsp Water or Milk
  • 1 cup high quality Apple Cider (non-alcoholic)
  • 1 cup sifted Confectioners’ Sugar (or Icing Sugar)

Instructions:

  1. Sauté the Apples: Melt the butter in a small saucepan over medium heat. Add the diced apples and brown sugar. Cook for 5–7 minutes, stirring occasionally, until the apples have slightly softened (al dente).
  2. Thicken Filling: Sprinkle the cinnamon, nutmeg, cornstarch, and lemon juice over the apples. Stir constantly for 1 minute until the mixture thickens into a glossy, sticky filling. Transfer the filling to a shallow bowl and chill in the refrigerator for at least 30 minutes until completely cool.
  3. Reduce Cider: Pour the apple cider into a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer rapidly until the cider has reduced by approximately 3/4 (about 10–15 minutes), leaving about 1/4 cup of thick, syrupy liquid. Set the cider reduction aside to cool completely.
  4. Assemble Prep: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Unroll the cold puff pastry sheets and cut each rectangle into four long triangles (8 triangles total).
  5. Fill and Roll: Place about 1.5–2 tablespoons of the chilled apple filling onto the wide end of each pastry triangle, leaving a 1/2-inch border. Starting at the wide end, gently roll the pastry toward the point to form a crescent shape. Curve the ends inward slightly.
  6. Egg Wash: Whisk the egg with the water/milk to create an egg wash. Brush the top surface of each croissant liberally, ensuring the wash does not drip down the sides.
  7. Bake: Bake for 20–25 minutes, rotating the trays halfway through, until the croissants are puffed, deeply golden brown, and flaky. Transfer the croissants to a wire rack to cool slightly (about 15 minutes).
  8. Glaze: Whisk the sifted confectioners’ sugar into the cooled cider reduction. Drizzle the warm (but not hot) Apple Croissants generously with the Apple Cider Glaze. Serve immediately.