Spiced Apple Croissants
There is some that would think that using refrigerated croissant dough is a bit of a cheat, and I guess perhaps it is . . . but I am not a snob in that way and I always have a tin of it in my refrigerator. It comes in really handy for all sorts. Today I used it to make these delicious Spiced Apple Croissants!
I was really pleased with how they turned out and they were ultra simple to throw together. I just grated some apple (so it would cook quickly) and mixed it with some cinnamon and brown sugar and then let it sit for several minutes.
This allows some of the juices from the apples to be released so that they aren’t too wet when the croissants are cooking. I strain the juice off though and I reserve it to use in the glaze later on, so nothing and one of that apple flavour is wasted!
Once you strain them, you simply unroll the dough, spread the apples on, roll it up and then place it on a lined baking sheet where it gets brushed with melted cinnamon butter . . . then they are baked until they are nicely puffed and golden brown . . . they smell gorgeous!
After they have baked and cool down a bit, you whisk those reserved apple juices with some sifted icing sugar to make a scrummy glaze and that is drizzled over top of them all decoratively. These were FABULOUS! They screamed Autumn to me. They smelled so good when they were baking, they had everyone in the kitchen wondering what was up . . . and the taste, well . . . you’ll just have to bake them and see for yourself!
Makes 6 to 8
(Depending on which side of the pond you live)
I had some refrigerated croissant dough which needed using and the Toddster loves apple and so I put them together with some really delicious results!
1 tin of refrigerated croissant dough
2 granny smith apples
1 1/2 tsp ground cinnamon, divided
2 TBS butter, melted
130g of icing sugar, sifted (1 cup, confectioners sugar)
water or juice from apples to make a thin glaze
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Set aside.
Peel and grate the apples into a bowl. Stir in 1 tsp of cinnamon and the brown sugar. Let stand for about ten minutes then strain the apples as best you can. Reserve the juice to use in the glaze if desired.
Open the croissant dough tin and separate the dough into triangles. Divide the grated apple mixture between each. Roll up from the long end to shape. Place on the baking sheet curving it slightly. Mix the melted butter with the remaining 1/2 tsp of cinnamon. Brush this over the top of each croissant.
Bake for 10 to 12 minutes, until well puffed up and golden brown. Remove from the oven. Let cool on the pan for a couple minutes then scoop off carefully to a wire rack to finish cooling completely. Whisk the icing sugar together with enough of the reserved apple juices or water to make a thick drizzle, Drizzle this over the croissants decoratively. Allow icing to set before serving.