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Apple-Filled Croissants

The trick with croissants is keeping the butter from softening while working the dough. In this “quick” recipe, we cut a massive amount of butter into dry flour instead of softening it and spreading it over the rolled-out flour. This allows us to immediately roll and fold instead of chilling the dough first. We substitute the apple with other seasonal fruit items when available.

apple-filled croissants

Diet: Vegetarian

Prep Time: 45 Minutes
Cook Time: 16 Minutes
Total Time: 26 Hours and 36 Minutes
Servings: 24


  • ___CROISSANTS___
  • 5 cups all-purpose flour (plus more for work surface)
  • 1 lb butter (4 full sticks), cut into half-inch cubes
  • 3 Tbsp sugar
  • 1½ Tbsp yeast, instant active
  • 1¾ cups milk, warmed
  • 2 tsp salt
  • 1 egg, beaten to make an egg wash
  • ___FILLING___
  • 2 tart apples, diced
  • 2 Tbsp sugar
  • 1 tsp cinnamon


  1. Make the croissants. Cut butter into 3½ cups flour until the largest pieces of butter are the size of lima beans and flour has taken on a yellowed, cornmeal-like appearance (watch closely and do not allow butter to soften). The cutting-in can be done with a pastry cutter, food processor, or stand mixer.

  2. Put the mixture in plastic bag and place in cooler or freezer.

  3. Mix remaining 1½ cups flour with milk, sugar, and yeast. Allow to rise 20-30 minutes. It should begin to foam.

  4. Take flour/butter mixture out of the freezer, add salt and combine with yeast mixture to form a sticky mixture with butter particles.

  5. Turn onto floured work surface and roll out to a large rectangle about half-inch thick.

  6. Tri-fold twice, book-fold twice and do not allow butter pieces to soften. (A tri-fold is what you would do to a sheet of paper before inserting into an envelope, a book fold is simply folding in half, then in half again.)

  7. Cut into four equal blocks and allow to chill in the refrigerator for 1-24 hours.

  8. After dough has chilled, combine diced apples with sugar and cinnamon.

  9. Roll out each block into a 10 inch diameter disc then cut into 6 wedges.

  10. Place an equal amount of apple filling on each wedge and roll from edge to point.

  11. Arrange onto baking parchment and allow to rise until doubled in volume (about 1 hour).

  12. Beat one egg to create an egg wash. Use a pastry brush to brush the wash lightly over the top of each croissant.

  13. Bake at 400° F for 16 minutes. Allow to cool before enjoying.

Recipe By: Chef at Castle in the Country - January 23, 2024