Pure Maple Fruity Apple Croissant Recipe
These are not ordinary croissants. They are filled with apples cooked in pure maple syrup and cinnamon. Prepare them the day before, then pop them in the oven in the morning to fill the house with the smell of freshly baked croissants.
They are easy to make using ready rolled croissant dough and a simple fruity filling. Perfect for a relaxed weekend breakfast or 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, peeled and chopped (Gala apples work well)
- 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 fan. Lightly grease a 12 hole muffin tin with vegetable oil.
- Fill a bowl with water and the lemon juice. Peel and chop the apples into small chunks, about 1cm, placing them in the lemon water as you go.
- Transfer the apples to a saucepan with the raisins and a small splash of water. Cook over a medium heat with the lid on until the apples begin to soften. Add the maple syrup and cook for around 10 minutes until soft enough to mash with a fork. Stir in the cinnamon and leave to cool.
- Unroll one sheet of croissant dough onto lightly floured greaseproof paper. Spread half of the cooled apple mixture evenly over the dough, then roll it back up.
- Cut into 6 equal pieces and place each one into the muffin tin. Repeat with the second sheet of croissant dough.
- Brush each croissant with beaten egg.
- Bake on the middle shelf of the oven for 20 to 25 minutes, until golden brown.
- Remove from the oven and allow to cool slightly on a wire rack before serving.