Apple Pie Twice Baked Croissants

As you might know, I don’t share much trendy food, but when I do, I have a good reason. These apple pie twice baked croissants turned out even better than I expected, you’re going to want to add them to your fall baking plan.

🍏 This project is easy and perfect for celebrating those first cool days of fall (and apple season.)

🍏 It’s a fun trick that turns store bought croissants into a super crisp bakery style dessert or breakfast.

🍏 Make the apple filling and topping ahead, so all you have to do is pop them in the oven for just a few minutes!

What are twice baked croissants?

Twice-baked croissants start with already-baked croissants that are split, filled, and baked again until crisp. Classic almond croissants are probably the best-known example of the twice-baked technique.

The result is a company worthy treat for brunch, an afternoon tea break, or even after dinner.

My apple pie twice-baked croissants take it in a fall direction with jammy apple filling and streusel.

The twice baked croissant method

1. Use a sharp serrated knife to gently slice the croissants in half lengthwise.
2. Give them a pre-toast in the 375F oven, cut sides up, for about 4 minutes.
3. Fill the bottom halves with your apple pie filling.
4. Brush the top halves with a beaten egg before dusting with the buttery pecan streusel.
5. Give them a final bake to heat through.

The apple pie filling + streusel

THE APPLE PIE FILLING: this is so simple but so darned delish. And cute. Just dice up a couple of apples and simmer them with sugar, spices, and cornstarch until they’re tender ~ it only takes a few minutes.

• You could even use my French Apple Jam Recipe!

THE TOPPING: kind of a cross between a crumble and a pecan streusel.

You asked

What apples should I use?

• I love Granny Smith or Honeycrisp. For these apple pie croissants I used Granny Smith. I always toss my cut apples with lemon juice to keep them bright.

Can I use canned apple pie filling?

• Yes, as long as it’s a good quality. If the slices are large, consider chopping them to better fit the croissant half.

Can I make these ahead?

• Make the filling and topping ahead. Keep in the fridge until you’re ready and then fill and bake the croissants.

Why do you have to toast the croissants before filling?

• That crisps up the cut surfaces, which would stay soft otherwise.

Can twice baked croissants be reheated?

• They’re best warm from the oven, but if you need to reheat, do it in an oven or toaster oven ~ a microwave will make them soft.

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Apple Pie Twice Baked Croissants

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Apple Pie Twice Baked Croissants ~ this trick takes store-bought croissants and turns them into a wonderfully crisp fall breakfast, brunch, or even dessert.

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Prep Time:20 minutes minutes

Cook Time:11 minutes minutes

Total Time:31 minutes minutes

Servings: 6

Equipment

• baking sheet
• parchment paper
• medium saucepan

Ingredients

 

US CustomaryMetric

• 6 croissants, day-old is fine

apple pie filling

• 2 good sized Granny Smith apples
• squeeze of lemon juice
• 1/4 cup sugar, I use white to keep the bright color of the apples, but you can also use golden brown sugar.
• 3/4 tsp apple pie spice, or sub 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice.
• 1 Tbsp cornstarch
• 1/2 tsp vanilla bean paste or extract
• pinch salt
• 1/4 cup water, or a bit more if it gets too dry.
• 1 egg beaten, to help the streusel stick to the croissants.

the topping

• 1/4 cup AP flour
• 1 1/2 Tbsp salted butter, cold, cut into small chunks.
• 1 Tbsp brown sugar
• 1/8 tsp cinnamon
• 2 Tbsp finely chopped pecans, plus a few extra for topping.

garnish

• powdered sugar

Instructions

• Preheat the oven to 375F and line a baking sheet with parchment paper.

the apple pie filling

• Peel the apples and cut them into a petite dice, about 1/4 inch chunks. I got about 3 cups of chopped apples. Toss with a little lemon juice and add to a medium saucepan along with the 1/4 cup sugar, 3/4 tsp apple pie spice, 1 Tbsp cornstarch, 1/2 tsp vanilla bean paste or extract, pinch salt, and1/4 cup water. Give everything a good toss to combine.
• Bring to a simmer over medium high heat, stirring often to prevent sticking. Then turn down and let the apples simmer until the sauce is thick and glossy and the apples are tender. I partially cover the pan to retain moisture. This will only take about 10 minutes. Add a little more water if the sauce gets too thick before the apples have cooked.
• Turn the apple filling into a bowl and set aside to cool.

the pecan streusel topping

• Put the 1/4 cup AP flour, 1 1/2 Tbsp cold salted butter cut in chunks, 1 Tbsp brown sugar, 1/8 tsp cinnamon, and 2 Tbsp finely chopped pecans into a bowl and use a fork or your fingers to combine into a sandy mixture. Make sure to get all the butter incorporated. Set aside. Note: do not add the beaten egg to the streusel, it's for brushing on the croissants to help it stick.

the croissants

• Use a large sharp serrated knife to slice the croissants in half lenghtwise. Use a gentle sawing motion so you don't crush them.
• Set them, cut side up, on the baking sheet. Bake for 4 minutes.
• Spread the apple pie filling on the bottom side of each croissant.
• Turn the top sides over and brush lightly with the beaten egg. Sprinkle the pecan streusel over the top. Note: I like to add a few extra crushed pecans on top.
• Bake for a further 7 minutes, or until golden, crisp and hot. Serve right away, with a dusting of powdered sugar if you like.
• Leftovers can be kept lightly covered at room temperature for a day.

Notes

The filling and topping can be made ahead and kept in the refrigerator.

NOTES ~ Click here to add your own private notes.

Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: Afternoon tea, baking, brunch, croissants, dessert, fall, pastry, sweet breakfast

Nutrition

Serving: 1 croissant · Calories: 376 kcal · Carbohydrates: 51 g · Protein: 6 g · Fat: 17 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.1 g · Cholesterol: 46 mg · Sodium: 243 mg · Potassium: 157 mg · Fiber: 3 g · Sugar: 23 g · Vitamin A: 547 IU · Vitamin C: 3 mg · Calcium: 33 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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