Copycat Starbucks Apple Croissants
These easy Copycat Starbucks Apple Croissants are made with flaky puff pastry and a warm apple filling made with brown sugar, maple syrup, cinnamon, and cozy spices. Baked right in a muffin tin until golden and flaky, they’re an easy homemade version of the coffee shop favorite.
Servings 12 pastries
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.