Caramel Apple Croissants with Chocolate Shavings and Whipped Cream

Warm croissants split open and filled with cinnamon-scented apples make a dessert that feels indulgent without any fuss.

Golden pastry, glossy caramel and a cloud of whipped cream come together in a single baking dish, finished with fine chocolate shavings that melt slightly against the warm layers. It is an easy way to turn a simple bakery croissant into something special for a dessert table.

This caramel apple croissant dessert is built from a few simple parts that work together. Diced red-skinned apples are softened in butter and sweetened with cinnamon sugar, then spooned into split croissants.

The filled pastries are arranged in a baking dish, covered with warm caramel and extra apple pieces, and warmed in the oven until the caramel bubbles. Each serving is finished with whipped cream, more caramel and chocolate shavings. Read through all the steps before you begin, so the apples are ready when the croissants are split and the caramel is warm.

Ingredients

Why this recipe works

Sautéing the diced apples in butter before filling the croissants concentrates their flavor and softens the pieces so they stay tender inside the pastry. Cooking them first also prevents the filling from making the croissant layers soggy during baking. The cinnamon sugar caramelizes lightly on the apples, adding a warm, toasted sweetness that balances the rich caramel.

Warming the assembled dish in the oven for a short time is enough to heat the croissants through and loosen the caramel without overcooking the pastry. The caramel sauce coats the croissants and pools into the gaps, while the edges of the pastry stay crisp.

Grating the chocolate just before serving keeps the shavings fine and fresh, and the cold whipped cream contrasts nicely with the warm, buttery dessert.

Notes and substitutions

Red-skinned apples such as Honeycrisp or Gala keep their shape when sautéed, so the filling stays chunky rather than mushy. Choose firm apples and dice them into small, even cubes so they cook at the same rate and fit neatly inside the croissants.

Croissants can be bought fresh from a bakery or from the bakery section of the supermarket, and day-old croissants work well because they hold their shape when split.

You will need a wooden board for prep, a chef's knife, a box grater for the chocolate, a large skillet for the apples and a white rectangular baking dish for assembly. The caramel can be homemade or bought as a ready-made sauce, and the chocolate can be any good-quality block that grates easily.

• red-skinned apples: Honeycrisp or Gala apples, which hold their shape when sautéed
• caramel sauce: Homemade caramel sauce made with sugar, butter and heavy cream
• dark chocolate block: Semisweet baking chocolate bar, grated the same way

Equipment

• Wooden cutting board
• Chef's knife
• Small white bowl
• Small dish for cinnamon sugar
• Box grater
• White rectangular baking dish
• Large skillet
• Mixing bowl and whisk