4 Ingredient Apple Croissants

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Okay, let’s get straight to the point—these Apple Croissants are ridiculously good. But do you consider them a breakfast or a dessert? I consider them BOTH. And sometimes even lunch.

Bonus? They’re stupidly easy to make. No fancy gadgets or chef-level skills needed, just some store-bought croissants, apples, and a little bit of effort. Ready?

Imagine soft, buttery croissants stuffed with warm, spiced apples and topped with a creamy vanilla drizzle. You’re basically eating happiness, one bite at a time.

Just putting this out there, but if you’re looking to serve an array of different stuffed croissants like these, whip up a batch of my Bacon Egg and Cheese croissants to go with them!

The Ingredient List

Croissants – I pick up prebaked ones from the store because I am NOT skilled enough to make my own. I bought six, considering two croissants per person. They aren’t the super large kind you find in bakeries. If you use them, count on one per person.
Apples – Use your favorite kind or what you have on hand. I usually use Ambrosia because they’re my fave. I don’t recommend using Granny Smith because they’re a bit too tart, but if you like them, feel free to use them!
Butter – Because butter makes everything better. Margarine or plant-based butter works if that’s what you have in your fridge.
Vanilla Frosting – Flavors of vanilla and adds sweetness to the recipe. if it’s not your thing, leave it out. This is for the filling as well as the drizzle on top.
Apple Pie Spice (optional) – It has everything you want for the apple pie flavor so why not? None on hand? No worries, use cinnamon, that works great too.

Constructing Croissants with Apples

1. Give the Croissants a Glow-Up: Cut the “v” shapes and then toast the croissants under the broiler.

2. Apple Filling Time: Saute the diced apples with the butter, frosting and spice.

3. Fill ‘Em Up: Stuff the croissants. Pile it high!

4. The Frosting Finale: Melt the frosting and drizzle over the apple croissants. If you want to be a bit extra, sprinkle with some optional powdered sugar. When I serve them with just the drizzle, they’re breakfast. When they have the powdered sugar, they’re dessert.
That’s my guideline, you’re welcome to use it.

Tips, Storage, and Making The Recipe Your Own

Storage: These are best eaten fresh, but if you have leftovers, store the apple filling and croissants separately in the fridge. Fill only what you plan to devour right away. When ready, warm everything up before assembling. Soggy bottom croissants aren’t allowed in flavortown. I don’t recommend freezing them only for the texture change that could happen on thawing.

Apple Alternatives: Not feeling apples? Try pears, peaches, or even Asian apples. Get creative. Want some crunch? Throw in some nuts—walnuts, almonds, pecans—whatever you’ve got lying around.

Homemade-ish Croissants: Feeling ambitious? Use Pillsbury Grand Crescent Rolls and bake your own croissants. Or go full-on gourmet with puff pastry buns. Fancy!

Pro Toasting Tip: Toast the croissants after cutting but before filling. It’s like armor against sogginess. But watch them like a hawk because they’ll burn in a blink. Ask me how I know.

These croissants are like apple pie, but lazier and—dare I say—better. No crust drama, no rolling pin needed, just buttery, flaky perfection stuffed with sweet, spiced apples and topped with frosting. Honestly, what more could you want?

Go make them. Seriously. Right now.

And when you do, please leave a message in the comments telling me what you thought of them. Thanks for stopping by, I hope you have a great day!

~Joanne