These Easy Apple Cinnamon Croissants were made in emergency mode, guests were on their way and I had nothing sweet to eat with the tea and coffee.

Well, the Easy Apple Cinnamon Croissants were such a hit that I am making them again for sure. As a matter of fact my kids ordered a batch for today. Come to think of it, they should make it, it is that simple.

I am a huge fan of pantry and freezer staples. I have written in the past about always having a roll or two puff pastry in the freezer. Well, here is just another good reason. I happen to have a jar of apple purée in the fridge, but after Saturday’s bake, I will also add this item to my pantry list for sure. I think apple mousse with pulled pork can be delicious.

What other fillings can I use?

Oh, the possibilities are endless. A good quality dark chocolate comes to mind. Apricot jam and almond paste or pear and blue cheese if you are looking for something interestingly different. You can really try any filling, don’t overfill the croissants though, especially jam or sugar. It will leak out and burn, leaving your croissants looking ugly and tasting bitter.

Easy Apple Cinnamon Croissants

makes 10

Ingredients

1 roll Woolworths puff pastry

1 Pink Lady^® apple – peeled and cut in thin slices

1/2 cup KOO apple mousse – or use another apple, cut peel and cook with a little sugar until soft and the process in blender until you have a smooth purée

1/4 cup/60 ml sugar

1 t/ 5ml fine cinnamon

1 egg for egg wash

For the lemon glaze

1 cup / 250 ml icing sugar

juice of half – 1 lemon

Method

Preheat oven to 200 C. Unroll the pastry on a clean work surface. Use a sharp knife and cut 10 triangles as illustrated in the image. Spread the apple purée over each triangle. Top with a sprinkling of sugar and cinnamon. Place the apple on the wider end of the triangle and start rolling the croissant towards the thin end. Place on a baking sheet lined with baking paper. Repeat with all the other triangles. Brush the croissants with egg was and bake until golden brown and well-risen.

Once the croissants have cooled down. Top with the lemon glaze. Sift the icing sugar in a small bowl and add the lemon juice, so that you have a thick, smooth glaze.

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