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!
*Spiced Apple Croissants*(Depending on which side of the pond you live)
Makes 6 to 8
Makes 6 to 8
3 TBS soft light brown sugar1 1/2 tsp ground cinnamon, divided
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.