Copycat Starbucks Apple Croissants
These Copycat Starbucks Apple Croissants are an easy homemade version of the coffee shop favorite, made with flaky puff pastry and a warm cinnamon apple filling. Buttery, golden layers wrap around sweet caramelized apples for a bakery-style pastry that looks impressive but is surprisingly simple to make at home.
I’m always looking for ways to recreate our favorite coffee shop treats at home, especially when I can find a shortcut that makes them easy enough for a busy morning. These apple croissants are exactly that kind of recipe. Instead of making homemade croissant dough, I use store-bought puff pastry and fill it with apples cooked in butter, brown sugar, and cinnamon. You still get that gorgeous flaky pastry and warm apple center, but with so much less work.
And there is just something about a warm apple pastry with a cup of coffee that makes an ordinary morning feel a little more special. These are easy enough to make for a weekend breakfast with the family but pretty enough to serve for brunch, holidays, or when you have friends over. They’re also one of those recipes that makes the whole kitchen smell amazing while they bake.
If you’re looking for more easy recipes to make during apple season, try my Apple Puff Pastry Rings or Apple Brie Bake next. And for another cozy breakfast that’s perfect for feeding the family, my Hawaiian Roll Pumpkin French Toast is always a favorite.
Why You’ll Love This Apple Croissant Recipe
These easy apple croissants look and taste bakery-worthy without requiring complicated pastry techniques.
- Quick and easy: Store-bought puff pastry does most of the work for you.
- Flaky and buttery: The puff pastry bakes into crisp, golden layers.
- Homemade apple filling: Fresh apples are cooked with butter, brown sugar, and cinnamon.
- Simple ingredients: You only need a handful of ingredients to make them.
- Perfect for breakfast or dessert: Serve them with coffee in the morning or warm with ice cream for dessert.
- Great for fall: They’re an easy recipe for using fresh apples during apple season.
Ingredients for Copycat Starbucks Apple Croissants
You only need a few simple ingredients to make these easy apple croissants at home.
- Puff pastry: Store-bought frozen puff pastry is my favorite shortcut for creating flaky, buttery layers without making pastry dough from scratch.
- Apple: Choose a firm apple that will soften as it cooks without becoming mushy.
- Butter: Adds richness and helps soften the apples.
- Brown sugar: Sweetens the filling and adds a deeper caramel-like flavor.
- Maple syrup: Adds sweetness and a warm maple flavor that pairs perfectly with the apples and cinnamon.
- Ground cinnamon: Gives the filling its classic cozy apple flavor.
- Cornstarch: Thickens the apple mixture so you get a gooey filling rather than a runny sauce.
- Vanilla extract: Adds extra warmth and sweetness.
- Egg: Used for the egg wash to help the puff pastry turn beautifully golden.
- Water: Thins the egg wash so it’s easy to brush over the pastry.
- Coarse sugar: Optional, but adds a pretty bakery-style finish and a little crunch.
How to Make Copycat Starbucks Apple Croissants
Step 1: Make the Apple Filling
Peel and finely dice the apple.
Melt the butter in a small skillet over medium heat. Add the diced apple, brown sugar, and cinnamon. Cook over medium heat for 4–5 minutes, stirring occasionally, until the apples begin to soften.
In a small bowl, whisk together the maple syrup and cornstarch until completely smooth.
Pour the maple syrup mixture into the skillet with the apples. Cook for another 1–2 minutes, stirring frequently, until the filling becomes thick and glossy.
Stir in the vanilla extract, remove from the heat, and let the apple filling cool.
Step 2: Prepare the Muffin Tin
Preheat the oven to 400°F and lightly grease a muffin tin.
Unfold the thawed rectangular sheet of puff pastry and lay the whole sheet directly over the muffin tin.
Gently press the puff pastry down into each muffin cavity to create little wells for the apple filling. Be careful not to stretch or tear the pastry.
Step 3: Add the Apple Filling
Spoon the cooled apple filling into each pastry-lined muffin cavity.
Be careful not to overfill the cups. You want enough room to fold the puff pastry over the apples.
Step 4: Cut the Puff Pastry
Using a pastry knife, cut around each muffin cavity to separate the puff pastry into individual squares.
Don’t worry about making every square perfect—the pastry will puff and create those pretty, rustic edges as it bakes.
Step 5: Fold the Puff Pastry
Bring the sides and corners of each puff pastry square up and over the apple filling, folding them toward the center.
Gently overlap the pastry over the apples without pressing it completely closed. It’s okay if some of the apple filling is still visible in the center.
Step 6: Add the Egg Wash
Whisk together the egg and water in a small bowl.
Brush the exposed puff pastry with the egg wash. Sprinkle with coarse sugar, if desired.
Step 7: Bake
Bake at 400°F for 15–18 minutes, or until the puff pastry is puffed, flaky, and deeply golden brown.
Let the apple croissants cool in the muffin tin for 5–10 minutes before carefully removing them. Serve slightly warm and enjoy!
Watch How to Make It
Expert Tips for the Best Apple Croissants
These simple tips will help you get beautifully puffed, flaky pastries every time.
- Keep the puff pastry cold. Cold pastry creates the best rise and flaky layers in the oven.
- Cool the apple filling completely. Warm filling can soften the butter in the puff pastry before baking.
- Finely dice the apples. Small apple pieces fit inside the pastry more easily and cook evenly.
- Don’t overfill the croissants. Too much filling can leak out and prevent the pastry from sealing properly.
- Don’t overwork the pastry. Handle puff pastry as little as possible so it stays cold.
- Chill before baking if needed. If your pastry becomes soft while you’re shaping it, place the assembled croissants in the refrigerator for 10–15 minutes before baking.
- Bake until golden brown. Puff pastry should be deeply golden rather than pale so the layers are fully baked and crisp.
Variations and Substitutions
This recipe is easy to customize depending on what you have on hand.
- Add a pinch of nutmeg or apple pie spice to the apple filling.
- Mix in chopped pecans or walnuts for a little crunch.
- Drizzle the baked croissants with caramel sauce before serving.
- Add a simple powdered sugar glaze once the pastries have cooled slightly.
- Sprinkle cinnamon sugar over the egg wash before baking.
- Swap the apples for pears for an easy pear pastry.
Make Ahead and Storage
These apple croissants taste best freshly baked, but you can easily prep part of the recipe ahead of time.
- Make ahead: Prepare the apple filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble the croissants just before baking.
- Store: Keep leftover croissants in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat: Warm the croissants in a 300°F oven or air fryer for a few minutes until heated through and crisp.
- Freeze: Freeze completely cooled baked croissants in an airtight freezer-safe container for up to 2 months. Thaw before reheating.
For the best texture, skip the microwave when possible. The oven or air fryer will help bring back the crisp, flaky texture of the puff pastry.
Frequently Asked Questions
What are the best apples for apple croissants?
The best apples for apple croissants are firm varieties that soften when baked but don’t turn mushy. Honeycrisp apples are my favorite because they’re naturally sweet with a little tartness and hold their shape well. Granny Smith apples are another great option if you prefer a more tart apple filling. Pink Lady, Braeburn, and Fuji apples also work well in this recipe.
How do you keep apple puff pastry from getting soggy?
Let the cooked apple filling cool completely before adding it to the puff pastry and avoid adding too much liquid from the pan. It’s also important to bake the croissants until the pastry is deeply golden and fully cooked.
Why isn’t my apple filling getting thick?
If your apple filling isn’t thickening, it likely needs to cook a little longer. Keep cooking the apples over medium heat, stirring occasionally, until the excess liquid evaporates and the brown sugar and butter create a thick, syrupy sauce that coats the apples. Keep in mind that the filling will also thicken more as it cools. Avoid adding a runny filling to the puff pastry, as too much moisture can make the croissants soggy.
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If you love these Copycat Starbucks Apple Croissants, try these easy recipes next:
Copycat Starbucks Apple Croissants
Ingredients
- 4 cups apples peeled, cored, and diced into ¼–½-inch pieces
- ¼ cup unsalted butter
- ½ cup brown sugar light or dark
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon kosher salt
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract or vanilla paste
- 1 package puff pastry thawed according to package directions
- 1 large egg for optional egg wash
- Coarse sugar optional
Instructions
- Preheat the oven. Preheat the oven to 400°F and lightly grease a 12-cup muffin tin with nonstick cooking spray.
- Start the apple filling. Melt the butter in a large skillet over medium heat.
- Add the apples. Add the diced apples, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir until the apples are evenly coated.
- Cook the apples. Cook for 4–5 minutes, stirring occasionally, until the apples begin to soften.
- Mix the maple syrup and cornstarch. In a small bowl, whisk together the maple syrup and cornstarch until completely smooth and no lumps remain.
- Thicken the filling. Pour the maple syrup mixture into the skillet. Stir well and cook for another 1–2 minutes, stirring frequently, until the sauce becomes thick and glossy and coats the apples.
- Add the vanilla. Stir in the vanilla extract or vanilla paste. Remove the skillet from the heat and let the apple filling cool.
- Prepare the puff pastry. Unfold the thawed rectangular sheet of puff pastry. Lay the whole sheet directly over the muffin tin.
- Make the pastry cups. Gently press the puff pastry down into each muffin cavity to create a well for the apple filling. Be careful not to stretch or tear the pastry.
- Fill the pastry. Spoon the cooled apple filling into each pastry-lined muffin cavity. Avoid overfilling so you’ll have enough pastry around the edges to fold over the apples.
- Cut the pastry. Using a pastry knife, cut around each muffin cavity to separate the puff pastry into individual squares.
- Fold the croissants. Bring the sides and corners of each puff pastry square up and over the apple filling toward the center. Gently overlap the pastry without completely sealing the top. It’s okay for some of the apple filling to peek through.
- Add the egg wash. Whisk the egg with a splash of water. Brush the exposed puff pastry with the egg wash and sprinkle with coarse sugar, if desired.
- Bake. Bake for 15–18 minutes, or until the puff pastry is puffed, flaky, and deeply golden brown.
- Cool and serve. Let the apple croissants cool in the muffin tin for 5–10 minutes before carefully removing them. Serve slightly warm.
Video
Notes
- Use a firm baking apple such as Honeycrisp or Granny Smith so the apples soften without becoming mushy.
- Cut the apples into small, evenly sized pieces so they cook at the same rate.
- Whisk the cornstarch into the maple syrup before adding it to the skillet. This helps prevent lumps and creates a smooth, thick apple filling.
- The apple filling will continue to thicken as it cools.
- Let the filling cool before adding it to the puff pastry so the pastry stays cold.
Avoid overfilling the muffin cups so you have enough pastry to fold over the apples. - If the puff pastry becomes too warm or soft while you’re assembling the croissants, refrigerate the muffin tin for 10–15 minutes before baking.
- These are best served slightly warm on the day they’re baked.
