Living in a place where bakeries are abundant, I’ve always been a little spoiled when it comes to fresh pastries. Croissants, especially, are one of my go-to treats.

But what about those days when you’re craving that flaky, buttery goodness and don’t want to make a trip out? That’s where this Fast Apple Cinnamon Croissant recipe comes in!

It’s perfect for a weekend brunch, a quick dessert, or even a special weekday breakfast treat. And believe me, they deliver all the flavor without all the fuss.

Recipe Overview: Fast Apple Cinnamon Croissant

This recipe takes the classic croissant and simplifies it dramatically. We’re talking about a quick, delicious way to enjoy that warm, spiced apple filling wrapped in flaky pastry.

Think of it as a shortcut to happiness. Instead of spending hours making laminated dough, we’re using a readily available ingredient to get us to the finish line faster.

These little pastries are buttery, flaky, and filled with sweet, tender apples that are coated in cinnamon-sugar goodness. They’re also incredibly versatile.

You can serve these warm, straight from the oven, with a scoop of vanilla ice cream, or even at room temperature with a cup of coffee. They’re delightful any way you have them.

Ingredients for Fast Apple Cinnamon Croissant

Here’s what you’ll need to create these delightful treats:

1 package (17.3 ounces) frozen puff pastry, thawed: This is our secret weapon! Puff pastry gives us that flaky texture without all the work of making croissant dough from scratch. Make sure it’s thawed according to the package directions, but still cold.
2 medium apples (such as Gala, Honeycrisp, or Fuji), peeled, cored, and diced: I like to use apples that hold their shape well when cooked. You want them to be soft but not mushy.
1/4 cup granulated sugar: This adds sweetness to our apple filling.
2 tablespoons brown sugar, packed: Brown sugar brings a lovely caramel-like flavor that complements the apples perfectly.
1 teaspoon ground cinnamon: A classic pairing with apples, cinnamon adds warmth and spice.
1/4 teaspoon ground nutmeg: Just a touch of nutmeg enhances the cinnamon and adds depth.
2 tablespoons unsalted butter, melted: We’ll brush this on the puff pastry for extra richness and a beautiful golden color.
1 large egg, beaten: This is for our egg wash, which helps the croissants brown nicely and gives them a lovely sheen.
Optional: Coarse sugar for sprinkling: This adds a little extra crunch and sparkle to the finished croissants.

Substitution Notes:

Apples: Pears can also be used in place of apples.
Spices: Feel free to adjust the spices to your liking. A pinch of cloves or allspice would also be delicious.

Step-by-Step Instructions: Making the Croissant

Let’s get baking! Follow these simple steps, and you’ll have warm, delicious croissants in no time.

Prepare the Apple Filling: In a medium bowl, combine the diced apples, granulated sugar, brown sugar, cinnamon, and nutmeg. Toss everything together until the apples are evenly coated.
Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Roll Out the Puff Pastry: Gently unfold one sheet of the thawed puff pastry on a lightly floured surface. Using a rolling pin, roll it out slightly to smooth out any creases and make it a little thinner.
Cut into Triangles: Using a pizza cutter or a sharp knife, cut the puff pastry sheet into 6-8 equal-sized triangles. You can do this by cutting it in half lengthwise, and then cutting each half into 3 or 4 triangles.
Brush, Spoon the Apple and Roll: Brush melted butter over.
Spoon a small amount of the apple filling (about 1-2 tablespoons) onto the wide end of each triangle. Don’t overfill, or the filling will spill out during baking. Starting at the wide end, roll up each triangle towards the point, forming a crescent shape.
Arrange and Egg Wash: Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one. Brush the tops of the croissants with the beaten egg. This will give them a beautiful golden-brown color. If you like, sprinkle with coarse sugar.
Bake: Bake for 15-20 minutes, or until the croissants are puffed up and golden brown. Keep an eye on them towards the end of the baking time to make sure they don’t over-brown.
Cool and Serve: Remove the croissants from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best served warm, but they’re also delicious at room temperature.

Variations & Tips for Your Apple Cinnamon Croissants

Add a Glaze: For extra sweetness, you can drizzle a simple glaze over the cooled croissants. Mix powdered sugar with a little milk or lemon juice until you reach a drizzling consistency.
Add Nuts: Chopped pecans or walnuts would be a delicious addition to the apple filling.
Make-Ahead: You can assemble the croissants ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. When you’re ready to bake, just brush with egg wash and bake as directed.
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.
Reheat: Warm them in the oven at 350 degrees for 5 minutes
Serving Suggestions: Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

Key Details

Prep time: 20 minutes
Cook time: 15-20 minutes
Total time: 35-40 minutes
Servings: 6-8 croissants
Equipment you’ll need: Baking sheet, parchment paper, medium bowl, rolling pin (optional), pizza cutter or sharp knife, pastry brush.

Fast Apple Cinnamon Croissant

This recipe takes the classic croissant and simplifies it dramatically. We're talking about a quick, delicious way to enjoy that warm, spiced apple filling wrapped in flaky pastry.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Servings 6 servings

Calories 350 kcal

Ingredients

1 package 17.3 ounces frozen puff pastry, thawed
2 medium apples such as Gala, Honeycrisp, or Fuji, peeled, cored, and diced
1/4 cup granulated sugar
2 tablespoons brown sugar packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter melted
1 large egg beaten
Optional: Coarse sugar for sprinkling

Instructions

Prepare the Apple Filling: In a medium bowl, combine the diced apples, granulated sugar, brown sugar, cinnamon, and nutmeg. Toss everything together until the apples are evenly coated.
Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Roll Out the Puff Pastry: Gently unfold one sheet of the thawed puff pastry on a lightly floured surface. Using a rolling pin, roll it out slightly to smooth out any creases and make it a little thinner.
Cut into Triangles: Using a pizza cutter or a sharp knife, cut the puff pastry sheet into 6-8 equal-sized triangles. You can do this by cutting it in half lengthwise, and then cutting each half into 3 or 4 triangles.
Brush, Spoon the Apple and Roll: Brush melted butter over. Spoon a small amount of the apple filling (about 1-2 tablespoons) onto the wide end of each triangle. Don't overfill, or the filling will spill out during baking. Starting at the wide end, roll up each triangle towards the point, forming a crescent shape.
Arrange and Egg Wash: Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one. Brush the tops of the croissants with the beaten egg. This will give them a beautiful golden-brown color. If you like, sprinkle with coarse sugar.
Bake: Bake for 15-20 minutes, or until the croissants are puffed up and golden brown. Keep an eye on them towards the end of the baking time to make sure they don't over-brown.
Cool and Serve: Remove the croissants from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They're best served warm, but they're also delicious at room temperature.