Pecan apple pie croissants with a pecan frangipane & homemade apple pie filling – aka the perfect fall croissant.
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pecan apple pie croissants
Hello hello! Today I’m here with pecan apple pie croissants, which are my delicious fall twist on almond croissants. Almond croissants are made with almond frangipane (technically almond cream, but it’s most often referred to as frangipane) but here we’re using pecan frangipane, which is just almond frangipane but made with pecan flour instead of almond flour. And while we could stop there and have a super delicious pecan croissant, we’re also adding in spiced homemade apple pie filling for an even more delicious fall flavor. I absolutely looooove apple desserts and think that apple is the best fall baking flavor – & if you agree with that statement, you’ve come to the right place.
So let’s get into it! ☺︎
why you’ll love these apple pie croissants
- You don’t need to make your own croissants. Respect to everyone who has mastered the art of making croissants, and takes the time to make them – but these would not be easy if we were making our own croissants. Simply buy some pre-made croissants from the grocery store and you’re well on your way to making these!
- They have a very generous amount of filling. These bb’s are jam-packed with a whole bunch of pecan frangipane and apple pie filling.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for pecan apple pie croissants:
- Store-bought croissants: no need to make your own (but massive props if you do!), just buy some big croissants from the bakery section at the grocery store. You could also buy the mini croissants to make 8 crookies.
- Apple pie filling: here is my recipe for a delicious spiced apple pie filling – you’ll only need to make a half batch for this recipe.
Pecan Frangipane:
- Unsalted butter: for texture and flavor. You can also use salted butter here, just be sure to omit the extra salt that gets added.
- Granulated sugar: for sweetening the frangipane.
- Egg: helps to bind the frangipane mixture together.
- Vanilla extract: for flavor – extract or vanilla bean paste will work here. Maple extract would also be delish here!
- Pecan flour: the base of the frangipane – we’ll make our own by just pulsing up some pecans.
- All purpose flour: we’ll use all purpose flour to thicken up the frangipane so that it doesn’t spread too much while baking.
- Salt: balances and brings out the flavor and sweetness of the filling.
- Crushed pecans: for sprinkling on top of the croissants.
how to make pecan apple pie croissants:
Here are the steps to follow to make these croissants. You can find the complete recipe (which is printable!) at the end of this blog post.
- Make the pecan frangipane.
- Spread the frangipane over the croissants.
- Spread apple pie filling over the frangipane, then close the croissant.
- Cover the top of the croissants with more frangipane and pecans. Bake, serve, and enjoy!
pecan apple pie croissant recipe q&a
can I double this recipe?
Definitely – just please be sure to use grams for the best results. You could also use mini croissants to make 8 small ones instead of 4 large ones.
can I make these ahead of time?
Frangipane: You can make the frangipane the night before baking these off and keep it stored in the fridge until you’re ready to use it, just be sure to leave it out at room temperature for ~30 minutes before assembling the croissants so that you can pipe it / spread it easily.
Apple pie filling: You can make the apple pie filling in advance and keep it stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
How to store croissants
Store these croissants in an airtight container at room temperature. They will taste the best while they are still warm out of the oven, but will keep for a day or two.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Pecan Apple Pie Croissants
Ingredients
- 4 large croissants*
- 270 g apple pie filling (~1 c.)
Pecan Frangipane
- 56 g unsalted butter room temperature (¼ c.)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- ⅛ tsp. salt
- 1 egg room temperature
- ½ tsp. vanilla extract
- 120 g pecan flour (1 c.)
- 22 g all purpose flour (3 tbsp.)
- 40 g crushed pecans (⅓ c.)
Instructions
- Make the homemade apple pie filling.**
- Preheat the oven to 375°F/ 190°C. Line a baking sheet with parchment paper or a silicone baking mat.
Frangipane
- With a hand mixer or by hand, beat together the butter, sugar, and salt until it's light and fluffy.
- Beat in the egg and vanilla until well combined.
- Make the pecan flour: add 120g of pecans to a food processor and pulse the pecans until they resemble fine crumbs.
- Add the pecan flour and flour into the frangipane and mix until well combined.
Assembly
- Slice open each croissant lengthwise, leaving it slightly attached at the end.
- Transfer the frangipane to a piping bag fitted with a large round tip (for easy distribution, optional). Pipe a generous amount of frangipane on to one side of each croissant. Be sure to reserve a small amount of frangipane for the top of each croissant.
- Place a heaping 3 tbsp. scoop of apple pie filling on top of the frangipane and spread it out into an even layer.
- Fold the top half back on top of the croissants, then pipe a line of frangipane on top of each croissant. Use a knife to slightly spread out the frangipane on top.
- Press the crushed pecans onto the frangipane on top of each croissant.
- Bake the croissants for 10-15 minutes or until the frangipane starts to turn golden brown.
- Dust with powdered sugar, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.