Pure Maple Fruity Apple Croissant Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 35m | 25m | 1h |
These just aren’t any ordinary croissants; they are croissants filled with apples, cooked in Pure Maple Syrup and cinnamon. Prepare these the day before and pop them in the oven in the morning, filling the house with the smell of freshly baked croissants that will wow!
They are so easy and delicious! Just use ready made croissant dough and make a simple fruity filling. Follow the recipe below to add something special to your Sunday brunch.
Serves 12
Ingredients
Pastry
- 2 x 235g ready roll croissant dough
- 1 egg, beaten
- Plain flour, for dusting
- Vegetable oil for greasing
Filling
- 3 large apples (we used Gala apples)
- 50g raisins
- 3 tablespoons Pure Maple Syrup, Amber Rich
- 1/2 teaspoon ground cinnamon
- Juice of 1/2 a lemon
Instructions
- Preheat the oven to 180C or 160C for fan oven. Take a 12 hole muffin tin and lightly grease with vegetable oil.
- Start with making the filling first. Fill a medium bowl with water and the juice of 1/2 a lemon.
Peel the apples and cut them into smallish chunks, about 1 cm. Then place them into the bowl of water and lemon while cutting the rest.
- Place the cut apple in a medium size sauce pan with the raisins and a little water. Put on a medium heat and cook with the lid on. When the apples start to soften up, add the maple syrup. In about 10 minutes, the apples should be soft enough to mash up with a fork. Add the cinnamon and allow to cool.
- Meanwhile unroll the croissant
dough onto a piece of floured greaseproof paper. Keep the dough whole and spread half of the cooled maple and apple mixture on the dough and roll it up again.
Cut 6 equal sized buns. Place each carefully into the muffin tin and repeat with the other croissant dough packet.
Brush the croissant rolls with the beaten egg and place on the middle shelf in the oven.- Bake for 20 – 25 minutes, until golden brown and cool on a wire rack.
