Here I am with a new recipe featuring the Sibillini Pink Apple! I thought of offering you Croissants filled with Apple, an easy and quick recipe with ready-made puff pastry, you’ll need two rolls of the round kind, and the dessert is ready! As you will see, with a few snaps of the fingers, we will get 8 perfect and super delicious Croissants with round puff pastry. I have added sugar sprinkles and chocolate chips to make these crispy apple-filled croissants even more appetizing!
Preparing croissants with puff pastry is one of the easiest things in the world, and with the step-by-step video recipe that you find both here and on my YouTube channel, you just can’t go wrong!
I have already talked extensively about the Sibillini Pink Apple and its characteristics in the recipe for the Sibillini Pink Apple Plumcake. In fact, this is a typical product from my region, the Marche, and some areas of Abruzzo. A small apple, slightly flattened, harvested from late October and can be stored until January. A small culinary gem from the Monti Sibillini territory. If you’re curious to taste it and then prepare these two recipes, run to your trusted greengrocer and ask for the Marche Pink Apple!
The round puff pastry croissant I am presenting today, filled with apple, is a dessert I often prepare during the week. A quick and economical recipe for a homemade breakfast that is not too demanding. We always get home late from work and with little desire to spend hours in the kitchen. So, I buy ready-made puff pastry, cut the apple into small cubes, turn on the oven, and after about 25 minutes, the filled croissants are ready. Obviously, I have already tested this recipe with delicious Nutella, with the various jams I keep in stock in the pantry, and finally with savoury fillings. In short, a versatile recipe, with a thousand fillings, and above all very easy!
Before leaving you with the recipe for puff pastry filled croissants, I remind you that you can follow all the blog’s social channels by choosing your favourite. You will find all the links at the end of this recipe! Every morning, a Good Morning with the Recipe of the Day and many other little curiosities live from my kitchen!
Finally, I leave you with a few more ideas with ready-made puff pastry, both round and rectangular, that I have already made over the years. I have selected for you 5 sweet recipes with puff pastry, easy and quick, perfect for breakfast or afternoon snack after school. If it becomes our adult snack after work, no one will be offended! You will find the romantic Puff Pastry Hearts with Nutella and Jam, very easy to prepare, the Fake Cruffins, the Bats that I proposed for Halloween, and finally the Puff Pastry Braids with Jam. In short, there is something for every taste and palate!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 croissants
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 399.19 (Kcal)
- Carbohydrates 29.32 (g) of which sugars 3.50 (g)
- Proteins 6.08 (g)
- Fat 28.67 (g) of which saturated 7.13 (g)of which unsaturated 20.19 (g)
- Fibers 1.18 (g)
- Sodium 164.14 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8 Croissants filled with Apple:
- 2 rolls puff pastry (round)
- 2 apples (in my case Sibillini Pink Apple)
- 1 egg
- 0.18 cups butter
- to taste sugar sprinkles
- to taste chocolate chips
Tools for preparing Croissants filled with Sibillini Pink Apple
- 1 Work surface
- 1 Cutting board
- 1 Knife
- 1 Cutter
- Parchment paper
- 2 Baking sheets
- 1 Oven
- 1 Cooling rack for cakes
- 1 Plate
- 1 Small bowl
- 1 Brush
Steps for the Apple Filled Croissant Recipe
Important step before starting the recipe: the 50 grams of butter should be left to soften at room temperature for about an hour before using it for this recipe. If you don’t have time to do this or don’t have the butter in the fridge, no problem. You can grease the surface of the puff pastry with some seed oil or water, which will help to adhere the two layers of pastry together.
Let’s start this recipe by taking the two rolls of round puff pastry from the fridge. If you feel like it and know how to make it, you can of course prepare homemade puff pastry. The croissants filled with pink apple will have an even better and more genuine taste. Surely it will also be a pastry with less butter and fewer preservatives. Unroll the two puff pastries, brush the butter on the surface of the first puff pastry, which we will leave as it is on its parchment paper. After buttering the surface well, turn the other puff pastry over on top. With your hands, adjust the edges and lightly press to adhere the two pastries together.
Now take the apples, in my case two medium-large apples of Sibillini Apples. Then cut the Pink Apple into small cubes after peeling and removing the central part with the seeds. If you choose other apple varieties, do the same. So, use a knife and a cutting board and cut up the apples. As you go, place them on a small plate.
Preheat the oven to 356°F (180°C) in static mode. Take two rectangular baking sheets, and place a new sheet of parchment paper in each. Break the egg into a small bowl and get the kitchen brush. Quickly beat the egg and set it aside. Then prepare, near the work surface, the sugar sprinkles and the chocolate chips. We now have all the ingredients ready to proceed with the recipe for apple-filled croissants.
Now take a cutter, if you want a fluted one, otherwise a pizza cutter like mine will be fine. Cut the base of round puff pastry into 8 triangles. First, divide it vertically, then horizontally, and then create the two diagonals. Below I leave you a sketch, created by my aunt Anna, where the divisions are highlighted very well, and especially where the filling should be placed. You can also see very clearly the side from which to start rolling the croissants, that is, from the outside towards the narrower inside edge.
Now place the apple cubes on the external side of each triangle. Please make sure, as you roll, that with your fingers, you keep the apple cubes centered and gradually close the edges. Finally, give the croissants the classic shape with the two curved ends towards the inside. Also, check that the finer, more triangular part is well closed; this will prevent, during cooking, it from rising and the croissants from opening on the surface.
You can see all these steps in the step-by-step video recipe present above or on my blog’s YouTube channel. Subscribe so you don’t miss any content!
Now arrange four filled croissants on each baking sheet, giving them space for cooking. Brush the surface of each puff pastry croissant with egg using the kitchen brush. Sprinkle the surface with sugar sprinkles and chocolate chips.
We are finally ready to bake our breakfast or snack. Place one baking sheet at a time in the oven, in the center. Set a timer for 25 minutes. They should become nice and golden brown and crispy. You’ll see them puff up a bit during baking. Continue like this with the second baking sheet. Let the croissants cool on a cooling rack for cakes. Obviously, unless you want to enjoy them warm and soft right out of the oven, as I did with the first filled puff pastry croissant. Afterward, I had to create the photo set and take pictures, so I already knew I would eat them cold.
I just have to remind you at this point that I await you here on my cooking blog with many more easy and delicious recipes like this one. Oh, do not forget to subscribe to the social channels found below and especially to the YouTube channel so you won’t miss any new homemade video recipe just for you! I wish you a good appetite!!!
Recipe Variations:
Of course, you can substitute the Sibillini Pink Apple, if you can’t find it or don’t know it, you can easily replace it with other apple varieties you prefer. Even if, as a resident of Marche, I invite you to discover this delicacy, this typical product of the Monti Sibillini. I have already used this fragrant apple for the Pink Apple Plumcake recipe and every time this small fruit manages to amaze me.
