Make 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! But these just aren’t any ordinary croissants. They are croissants filled with apples cooked in Pure Maple syrup and cinnamon, topped with almonds flakes. They are simply easy… simply delicious!
In this recipe,
3 large apples (we used Pink Lady)
3tbsp Pure Maple Syrup Dark Robust
1/2 tsp cinnamon
10g almond flakes
2 x 350g ready roll croissant dough (we used Jus-Rol croissant dough)
juice of 1/2 a lemon
1 egg beaten
Preheat the oven temperature to 180C or 160C fan oven.
Take a 12 hole muffin tin and lightly grease all the holes with a little vegetable oil.
Peel the apples and cut them into smallish chunks. Place them in a sauce pan with a little water from the kettle, the juice from 1/2 a lemon and the maple syrup. Add the cinnamon and cook the apples over a medium heat until softened, stirring occasionally.
When the apples are ready add the sultanas, mix and allow to cool.
Meanwhile roll out the croissant dough onto a floured surface. Keep whole and spread half of the maple and apple mixture on the dough and roll it up again. Cut 6 equal sized buns and repeat with the other croissant dough packet.
Place the croissants in the muffin tin.
Brush each croissant with the beaten egg and sprinkle with flaked almonds.
Bake for about 20 – 25 minutes until golden brown.
Eat and enjoy!