Croissant dough apples
Thick slices of apples, rolled in sugar and surrounded by a strip of crescent dough, which, after a spell in the oven, become delicious puff pastry apples.
35 K 3/5 (1 reviews)402425
Last modified on: November 5th 2026
For 12 pieces, you will need:
- 1
300 g yeast-based flaky dough (for croissants) - 2
20 g beaten egg - 3
2 tablespoons brown sugar - 4
4 apples - 5
½ teaspoon vitamin C (optional) - 6
4 tablespoons caster sugar - 7
10 g vanilla sugar - Total weight: 1,130 grams
Times for this recipe
Preparation
1 hour 20 min.
Resting
10 min.
Cooking
20 min.
All in all
1 hour 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Step 1 - ⌛ 10 min.
Crescent dough strips
Roll out 300 g yeast-based flaky dough (for croissants) to approx. 3 mm thickness.
Cut out strips of dough 1 cm wide and 40 cm (16 inches) long approx.
Place the strips on a sheet of baking paper on a baking sheet.
Step 3 - ⌛ 2 min.
Sprinkle the strips of dough with cane sugar along their entire length.
Place the baking sheet in the fridge to allow the dough strips to firm up a little.
Place the baking sheet in the fridge to allow the dough strips to firm up a little.
Step 4 - ⌛ 8 min.
Step 5 - ⌛ 3 min.
Cut each apple into 3, to obtain apple disks.
Step 6 - ⌛ 1 min.
Slit an apple disk in half, from edge to center.
Step 7 - ⌛ 1 min.
Using a small cutter, remove and discard the center (the heart) of the disk.
You'll see that the blade stroke in the previous step allows you to remove the center without breaking the apple disk, as it will gently spread apart.
You'll see that the blade stroke in the previous step allows you to remove the center without breaking the apple disk, as it will gently spread apart.
Step 8
You should get a nice apple circle.
Step 9 - ⌛ 15 min.
Do this for all the discs, and set them aside in a bowl of cold water, with ½ teaspoon vitamin C if possible, to prevent them from browning.
Preheat your oven to 180°C (360°F).
Preheat your oven to 180°C (360°F).
Step 10 - ⌛ 2 min.
Assembly
In a ramekin slightly larger than the apple circles, mix 4 tablespoons caster sugar and 10 g vanilla sugar.
Step 11 - ⌛ 1 min.
Dry an apple circle with a kitchen towel, then dip it into the sugar mixture to coat well.
Step 12 - ⌛ 1 min.
Slide a strip of pastry, just out of the fridge, into an apple circle placed on your work surface, as shown in the photo, golden-sweet side up.
Step 13 - ⌛ 2 min.
Roll the pastry strip around the apple disc, one side at a time, passing it through the center of the disc each time.
Step 14 - ⌛ 30 min.
Place the apple disc and its pastry on a sheet of baking paper on a baking sheet.
Do this for all the apple circles...
Do this for all the apple circles...
Step 15 - ⌛ 20 min.
...and bake for about 20 minutes.
Step 16 - ⌛ 10 min.
Let cool on a wire rack before serving.
Remarks
You can also use scraps of croissant dough, as I've done in the photos, which works very well.
You can also replace the croissant dough with puff pastry, which is a little less delicious, but perfectly acceptable.
I recommend using slightly tart apples, such as reinettes, which provide a delicious contrast with the croissant dough.
For a more "turnover" look, you can use 2 strips of dough, tightly rolled up, for each circle of apples.
You can also replace the croissant dough with puff pastry, which is a little less delicious, but perfectly acceptable.
I recommend using slightly tart apples, such as reinettes, which provide a delicious contrast with the croissant dough.
For a more "turnover" look, you can use 2 strips of dough, tightly rolled up, for each circle of apples.
Keeping: Enjoy as soon as possible, but can be reheated.
Source: Homemade.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=2 % | 26 g RDI=7 % | 7 g RDI=7 % | 170 kcal RDI=6 % | 714 kJ RDI=6 % |
| Per piece | 2 g RDI=2 % | 24 g RDI=7 % | 6 g RDI=6 % | 160 kcal RDI=6 % | 670 kJ RDI=6 % |
| Whole recipe | 23 g RDI=26 % | 287 g RDI=80 % | 76 g RDI=77 % | 1,919 kcal RDI=71 % | 8,036 kJ RDI=71 % |
How much will it cost?
For 12 pieces
2.50 €
Per piece
0.25 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Yeast-based flaky dough (for croissants)
You can get more informations, or check-out other recipes which use it, for example:
Beaten egg
You can get more informations, or check-out other recipes which use it, for example:
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example:
Apple
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-15
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.