Caramel Apple Tart Croissants

There’s something oddly magical about the way a warm, flaky croissant pulls apart in your hands – especially when it’s filled with spiced apples and gooey caramel that drips just a little too much, in the best way. I first pulled these out of the oven late one October afternoon, windows fogged, the whole kitchen smelling buttery and a bit sugary-spiced. The croissants were imperfectly shaped (some flopped, some puffed awkwardly), but when I bit into the first one… well. It reminded me of Sunday afternoons with my grandma, when desserts never looked fancy but always tasted like love. That’s what this recipe brings – cozy sweetness wrapped in golden pastry.

Why You’ll Crave It

• Flaky, golden croissants hug warm spiced apples and rich homemade caramel – all the best parts of apple pie, but easier
• Caramel drizzle with just a pinch of fleur de sel adds depth… that slightly grown-up twist
• Ready in about 30 minutes – honestly faster than most delivery desserts
• Beautiful to serve, messy to eat – and that’s part of the charm
• They smell like autumn… even in June

The first time I made this, I stood at the counter and ate two before I even found a plate… no regrets.

What You’ll Need

• Croissant dough: 1 package of pre-made dough, thawed if frozen – I usually grab the familiar yellow can from the refrigerated aisle
• Apples: 2 medium-sized, peeled and diced pretty small – Granny Smiths or Honeycrisps hold up beautifully here
• Sugar: 2 tablespoons – just enough to gently sweeten those apples while they soften
• Caramel sauce: 1/4 cup, homemade or store-bought (no judgment – both are delicious)
• Fleur de sel: just a pinch – makes the caramel sing (sea salt flakes work too if that’s what you have)

Easy How-To

Start with the oven

Set your oven to 180°C, or 350°F. Preheating makes a world of difference – puff pastry likes a hot start.

Warm the apples

In a small frying pan, toss your diced apples with the sugar over medium heat. Let them soften for a few minutes – not too mushy, they still need a little bite. The smell is just… heaven.

Make the caramel (or gently reheat store-bought)

If you’re making your own: add sugar to a saucepan over medium heat, and don’t stir – just swirl. When it turns golden, add a little cream (a tablespoon or so), and a pinch of fleur de sel. Careful, it bubbles up quickly. Stir and let cool slightly. If using a jarred sauce, warm it gently so it’s pourable but not scorching.

Roll out the dough

Unroll the croissant dough onto a lightly floured surface. Separate into triangles as marked – it’s okay if they stretch a bit, this isn’t pastry school.

Assemble the magic

Near the wider base of each triangle, add a small spoonful of the diced apple and a drizzle of caramel. Don’t overdo it or things get wildly messy (though still delicious).

Shape your croissants

Roll each triangle up from the wide end to the point. Tuck in the sides if you like neat shapes – or leave them a bit rustic, which I honestly prefer.

Egg wash and tray it up

Place your croissants on parchment-lined baking sheet, spaced so they can puff and stretch. Brush the tops with beaten egg for that golden glow.

Bake until golden

Pop the tray into the oven and bake for 15-20 minutes. Watch them in the last few minutes – they brown quickly toward the end.

Final flourish

Let them cool slightly, then drizzle with the remaining caramel. A few flakes of fleur de sel on top – that tiny sparkle of contrast – and they’re ready.

Good to Know

• If your caramel seizes or hardens too fast, don’t panic – just reheat it gently with a splash of cream
• The croissants puff best when the dough is still cold – try not to fuss with it too long before baking
• If a little filling leaks out while baking… well, that’s the best part to nibble straight off the parchment

Serving Ideas

• Serve warm, with coffee or chai – ideally on a rainy afternoon with nowhere to be
• Add a scoop of good vanilla bean ice cream for dessert – the cold against warm pastry is magic

Top Tricks

• If your caramel is too thin, let it cool a touch before spooning it over… it thickens as it stands
• Lightly score the top of each croissant just before baking for an extra-pretty finish

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can assemble them the night before and leave them tightly wrapped in the fridge. Bake fresh in the morning and drizzle just before serving.

Do I have to peel the apples?

I recommend it – the texture’s nicer without the skin, especially in small pastries. But no one will judge you if you don’t.

What’s the best caramel sauce to buy if I’m not making my own?

Look for one that lists butter and cream in the first few ingredients – avoid the ones that taste mostly of corn syrup. I like ones with a hint of sea salt already in there.

Can I freeze them after baking?

Yes, though they’re best fresh. If you freeze, reheat in a 160°C/325°F oven until warmed through and crisped.

Can I add cinnamon?

Of course – add a dash to the apples while cooking or swirl a bit into the caramel. It adds lovely warmth.