Living near a big apple orchard, I’m always looking for new ways to use up the delicious apples we pick each fall. This recipe came about from a desire to combine classic French pastry with the warm, inviting spices of Indian cuisine.
It’s perfect for a weekend brunch, a special dessert, or even a surprisingly delightful breakfast treat. What makes it special is that unexpected blend of flaky, buttery pastry with the fragrant, spiced apple filling.
Recipe Overview: Indian Spiced Apple Croissant
This dish is essentially a delightful marriage of a classic croissant and a spiced apple pie, with an Indian twist. Imagine biting into a light, airy croissant, only to be greeted by a warm, comforting filling of apples infused with aromatic spices like cardamom, cinnamon, and ginger.
It’s not overly sweet, letting the natural tartness of the apples shine through, balanced by the richness of the pastry.
These are amazing served warm, straight from the oven. They pair beautifully with a cup of chai tea or coffee. But they’re also delicious at room temperature, making them a great make-ahead option for gatherings.
You can even serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Ingredients for Indian Spiced Apple Croissant
Here’s what you’ll need to make these tasty treats:
- Apples: 2 medium, peeled, cored, and diced. I like to use Honeycrisp or Granny Smith for their tartness and ability to hold their shape.
- Brown Sugar: 1/4 cup. This adds a lovely caramel-like sweetness. You can use light or dark brown sugar.
- Butter: 2 tablespoons, unsalted.
- Ground Cinnamon: 1 teaspoon.
- Ground Cardamom: 1/2 teaspoon. This spice adds a unique, fragrant warmth.
- Ground Ginger: 1/4 teaspoon.
- Pinch of Salt: Just a tiny pinch to enhance the flavors.
- Frozen Puff Pastry: 1 sheet (from a 17.3-ounce package), thawed. This is our shortcut to flaky croissant goodness! Make sure it’s thawed but still cold.
- Egg: 1 large, for egg wash.
- Coarse Sugar (optional): For sprinkling on top before baking, adding a nice crunch.
Step-by-Step Instructions: Making the Perfect Indian Spiced Apple Filling
- Cook the Apples: In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, cardamom, ginger, and salt.
- Cook, stirring occasionally, until the apples are softened but not mushy, about 8-10 minutes. They should release some of their juices, creating a slightly syrupy sauce.
This step is key because pre cooking will enhance the flavor later. - Cool the Filling: Remove the saucepan from the heat and let the apple mixture cool completely. This is important because a hot filling will melt the puff pastry.
- Prepare the Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface.
- Roll it out slightly with a rolling pin to smooth out any creases and make it a bit thinner.
- Cut into Triangles: Use a sharp knife or a pizza cutter to cut the puff pastry into 6 large triangles. It may seems simple but, make them as evenly sized as possible for uniform baking.
- Fill the Croissants: Place a spoonful of the cooled apple filling at the wide end of each triangle.
- Don’t overfill, or the filling will spill out during baking. About 1-2 tablespoons per croissant should be good.
- Roll Up the Croissants: Starting from the wide end, gently roll up each triangle towards the point.
- Curve the ends slightly to create a crescent shape.
- Prepare for Baking: Place the rolled croissants on a baking sheet lined with parchment paper.
- Egg Wash: In a small bowl, whisk the egg with a tablespoon of water. Brush the tops of the croissants with the egg wash. This will give them a beautiful golden-brown color.
- Add Sugar (Optional): Sprinkle the tops with coarse sugar, if desired.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the croissants are golden brown and puffed up.
- Keep an eye on them – ovens can vary, so start checking for doneness around 20 minutes.
- Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before serving. They will be very hot inside!
Variations & Tips for Your Indian Spiced Apple Croissants
- Spice it Up: Feel free to adjust the spices to your liking. A pinch of nutmeg or cloves would also be delicious.
- Add Nuts: Chopped walnuts or pecans can be added to the apple filling for extra crunch.
- Make-Ahead: You can assemble the croissants ahead of time and keep them refrigerated (unbaked) for up to 24 hours. Bake them just before serving.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: To reheat, warm them in a 300°F (150°C) oven for about 5-10 minutes, or until heated through.
- Serving these with a scoop of vanilla ice cream transforms them into a truly decadent dessert.
Key Details
- Prep time: 20 minutes
- Cook time: 30-35 minutes (including apple cooking time)
- Total time: 50-55 minutes
- Servings: 6 croissants
- Equipment you’ll need: Medium saucepan, baking sheet, parchment paper, rolling pin (optional), knife or pizza cutter, small bowl, pastry brush.
Indian Spiced Apple Croissant
Ingredients
- 2 medium apples peeled, cored, and diced
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1 sheet frozen puff pastry from a 17.3-ounce package, thawed
- 1 large egg
- Coarse sugar optional
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, cardamom, ginger, and salt.
- Cook, stirring occasionally, until the apples are softened but not mushy, about 8-10 minutes. They should release some of their juices, creating a slightly syrupy sauce.
- Remove the saucepan from the heat and let the apple mixture cool completely. This is important because a hot filling will melt the puff pastry.
- Gently unfold the thawed puff pastry sheet on a lightly floured surface.
- Roll it out slightly with a rolling pin to smooth out any creases and make it a bit thinner.
- Use a sharp knife or a pizza cutter to cut the puff pastry into 6 large triangles.
- Place a spoonful of the cooled apple filling at the wide end of each triangle.
- Starting from the wide end, gently roll up each triangle towards the point.
- Curve the ends slightly to create a crescent shape.
- Place the rolled croissants on a baking sheet lined with parchment paper.
- In a small bowl, whisk the egg with a tablespoon of water. Brush the tops of the croissants with the egg wash.
- Sprinkle the tops with coarse sugar, if desired.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the croissants are golden brown and puffed up.
- Let the croissants cool on the baking sheet for a few minutes before serving.