The scent of crisp apples and cinnamon will fill your home while this tasty treat bakes in your oven. Your taste buds will be watering, and oh that first bite! This is simply an outstanding fall dessert recipe. This apple cinnamon croissant cake recipe is so easy to make. Believe me, your entire family will enjoy this fabulous pastry.
Apple Cinnamon Croissant Cake Recipe
Apple Cinnamon is the first sign of the cooler nights, brighter colors of Autumn! If you love apple and cinnamon together, this delicious, easy to make “croissant cake” pairs the two perfectly.
• If you have a Mandolines use it. The apple slices are set to two (2). It makes all the apple slices the same size. You could also use the slicer on your food processor if you have one (I have not done it, so I cannot tell you the analogous size of the slice). And, if nothing else, the good old fashioned knife and cutting board will work. Just try and make the slices as uniform as possible.
• You do not want any seeds in this, so remove any seeds from the apple slices.
• These apples are not peeled. Peel if you prefer.
• I called this a cake, but “pastry” may have been a better name. Oh well.
• I listed the servings as eight (8). You will have more or less servings depending on how thick you slice the apple cinnamon croissant cake.
Apple Cinnamon Croissant Cake Ingredients:
• 8 ct Refrigerated Crescent Dough (1 canister)
• 5 small Apples
• 1 tsp Lemon Juice
• 1 tsp Butter
• 1 tsp Cornstarch
• ¼ cup packed Brown Sugar
• 3 TBSP Water, divided
• 2 tsp ground Cinnamon
• 1 Egg
• 1 tsp Sugar in the Raw (or turbinado sugar)
• ¼ cup Powdered Sugar
• ½ tsp Vanilla Extract
• 2 tsp milk
Apple Cinnamon Croissant Cake Mise en Place:
Apple Cinnamon Croissant Cake Directions:
• Preheat oven to 375°.
• Using a mandoline slicer set to 2, slice 4-5 small apples.
• Use slices that have no seeds (deseed when necessary).
• Place deseeded apple slices into a bowl, squeeze lemon juice on top of the apple slices, and toss to coat. Set aside.
• In a medium pot (that has a lid) over medium heat, melt butter and add cornstarch.
• Stir until combined.
• Add brown sugar, 2 tablespoons of water, and ground cinnamon.
• Lower heat.
• Add apple slices to the cinnamon mixture, and stir until coated.
• Put the lid on.
• Cook for 5 minutes, stirring occasionally.
• Turn off heat and keep the lid on.
• Open crescents and place them on a baking sheet (as shown in the photo).
• Gently pour the apple mixture in the center.
• Fold over crescent edges and pinch closed. There will be some open spots.
• Make an egg wash by mixing the egg with 1 teaspoon of water.
• Lightly brush a thin coating of the egg wash on top of crescent. Discard any remaining egg wash.
• Sprinkle with sugar in the raw.
• Bake for 10-12 minutes, or until golden brown.
• Remove and let stand.
• To make the drizzle:
• In a small bowl, add powdered sugar and vanilla extract.
• Slowly pour in the milk a little at a time until smooth and thick.
• Drizzle over the top of the baked Apple Cinnamon Croissant Cake.
- 8 ct Refrigerated Crescent or Croissant Dough
- 5 small Apples
- 1 tsp Lemon Juice
- 1 tsp Butter
- 1 tsp Cornstarch
- ¼ cup packed Brown Sugar
- 3 TBSP Water, divided
- 2 tsp ground Cinnamon
- 1 Egg
- 1 tsp Sugar in the Raw
- ¼ cup Powdered Sugar
- ½ tsp Vanilla Extract
- 2 tsp milk
1. Preheat oven to 375°.
2. Using a mandoline slicer set to 2, slice 4-5 small apples.
3. Use slices that have no seeds (deseed when necessary).
4. Place deseeded apple slices into a bowl, squeeze lemon juice on top of the apple slices, and toss to coat. Set aside.
5. In a medium pot (that has a lid) over medium heat, melt butter and add cornstarch.
6. Stir until combined.
7. Add brown sugar, 2 tablespoons of water, and ground cinnamon.
8. Lower heat.
9. Add apple slices to the cinnamon mixture, and stir until coated.
10. Put the lid on.
11. Cook for 5 minutes, stirring occasionally.
12. Turn off heat and keep the lid on.
13. Open crescents and place them on a baking sheet.
14. Gently pour the apple mixture into the center.
15. Fold over croissant edges and pinch closed. There will be some open spots.
16. Make the egg wash by mixing the egg with 1 teaspoon of water.
17. Lightly brush a thin coating of the egg wash on top of the crescent. Discard any remaining egg wash.
18. Sprinkle with sugar in the raw.
19. Bake for 10-12 minutes in a preheated 375° oven, or until golden brown.
20. Remove and let stand.
21. To make the drizzle:
22. In a small bowl, add powdered sugar and vanilla extract.
23. Slowly pour in the milk a little at a time until smooth and thick.
24. Drizzle over the top of the baked Apple Cinnamon Croissant Cake.
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
USA Pan 1050HS-2-ABC American Bakeware Classics Half Sheet Baking Pan, Aluminized Steel
Premium Mandoline Fruit & Vegetable Cutter for Home and Business-Cheese Grater, Potato Slicer | Vegetable Chopper: Includes 5 Inserts (Black), Blade Guard, Finger Guard | Free Recipe E-Books
Amount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 132mgCarbohydrates: 35gFiber: 3gSugar: 22gProtein: 3g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
If you enjoy apple recipes, you may want to try these:
• Apple Brown Betty Recipe – the ultimate apple-comfort food dessert! Yum!
• Baby Apple Walnut Pies Recipe – These simple, six-ingredient, baby apple walnut pies are fabulous! Easy to make, these Baby Apple Walnut Pies will impress your friends and family. A wonderful fall or winter dessert, these baby pies are a wonderful sweet treat.
• Apple Pie Pizza Recipe – If you love the great taste of apple pie, you will love this easy to make apple pie pizza recipe. This simple to make dessert pie has an amazing and enticing aroma and truly tastes delicious.
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