Mini Apple Croissant

Recipe by
Total Time:
1 - 2 hours
Serves: 15
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • Dough:
  • 100 g / 4 oz - white bread flour
  • 100 g / 4oz - whole wheat flour ( If you couldn't find whole wheat or white bread flour, you can just replace the both with an all-purpose flour)
  • 50 g / 2 oz - butter
  • 2 tbsp - apple puree ( recipe follows)
  • 1 - egg
  • 1.5 tsp - dried yeast
  • 75 ml / 3 oz - warm milk ( adjust accordingly)
  • 3 tbsp - honey
  • 1/2 tsp - salt
  • For the glaze: 1 egg yolk+ 1 tbsp of milk
  • For the sprinkle: 1 tsp - cinnamon powder
  • 1 tbsp - sugar

How to Make Mini Apple Croissant

  • To make apple puree: Peel, core and chop 1 apple.
  • Add the apple along with 1/2 tbsp of honey, 1/2 tsp of cinnamon powder and 1 tbsp of water in a pan.
  • Heat it on medium to slow heat.
  • When the apple gets completely soft, switch off the stove.
  • Let it cool down and puree it without adding any water.
  • Make the dough: Sift the flour in a large bowl, add salt and yeast and mix it well.
  • Make an indent at the centre, add egg, honey, apple puree, melted butter and the milk little by little to make a smooth and elastic dough.
  • Knead the dough with an electric mixer fitted with dough hook attachment or knead well using your hands.
  • Place the dough in a clean and oiled bowl, cover with a cling film and allow it to swell for an hour.
  • Make the croissant: Once the dough swells, knock out the air.
  • Divide the dough into two equal halves.
  • Roll out each half into a circle of 12 cm diameter.
  • Cut the circle into 12 equal triangles as shown in the picture.
  • Sprinkle with cinnamon sugar.
  • Take 1 triangle and start rolling from the wider end to form croissant shape.
  • Repeat it with the remaining dough.
  • Place all the croissants in a baking sheet, spaced well apart.
  • Cover loosely with a cling film and allow it to rise in a warm place for another 30 minutes until it gets well puffed up.
  • Meanwhile preheat the oven to 180 degree Celsius.
  • Brush the croissants with the egg glaze and bake it in the preheated oven for 20 to 25 minutes until it looks golden brown on top.
  • Take it out from the oven, leave it to cool in a wire rack.
  • Serve warm with butter and jam for breakfast or tea.
  • Recipe Courtesy: Taste of Pearl City