I love the sweet-meets-savory contrast in these Apple Goat Cheese Croissants—flaky pastry, tangy chèvre, and tender, caramelized apples make every bite layered and interesting. I’ve tested this version several times for a weekend brunch and adjusted the apple caramelization and bake time to keep the croissant crisp and the filling perfectly set.
Why Make This Recipe
- Flavor contrast: the tang of goat cheese brightens sweet, caramelized apples for a balanced bite.
- Quick prep: uses store-bought croissant dough for a gourmet feel in about 30–40 minutes.
- Versatile: excellent for brunch, a light dinner, or an elegant appetizer at gatherings.
- Crowd-pleaser: people rave about the flaky pastry with creamy filling—easy to scale for parties.
- Personal note: I love this recipe because the caramelized apples cut the richness of the cheese, so you never feel overwhelmed after a couple of croissants.
- Pair it with a spiced dessert or a dessert-styled pastry like apple cider cheesecake for a fall-themed menu.
Recipe Overview
- Prep time: 15 minutes (plus 5–10 minutes to caramelize apples)
- Cook time: 15–18 minutes
- Total time: 35–45 minutes
- Servings: 6 croissants (one sheet of store-bought croissant dough)
- Difficulty: Easy
- Method: Pan-caramelize apples briefly, assemble on pre-rolled croissant dough, brush with egg wash, and bake at 375°F (190°C) until golden and puffed.
- For inspiration on small-portion apple pastries, see these apple crisp cheesecake bites.
My Experience Making This Recipe
I tested this recipe several times to avoid a soggy bottom and to keep the cheese from leaking out. Cooling the apples slightly and using a modest amount of goat cheese were key discoveries. A light egg wash and proper oven temperature gave a consistent golden finish.
How to Make Apple Goat Cheese Croissant
Start by thinly slicing 1–2 medium apples (about 2 cups) and sauté them in 1 tablespoon butter with 2 tablespoons brown sugar and a pinch of cinnamon until just tender, about 6–8 minutes; let cool slightly. Unroll one sheet of refrigerated croissant dough (6 triangles), spoon about 1 tablespoon of softened goat cheese (about 4 oz total divided) and 1–2 tablespoons of the warm apple mixture onto each triangle, avoiding the wide edge. Roll each croissant from wide end toward the point, place on a parchment-lined sheet, brush with a beaten egg, and bake at 375°F (190°C) for 15–18 minutes until puffed and deep golden. Finish with a light drizzle of honey or a dusting of flaky salt, and serve warm. For a richer apple edge treatment, I sometimes reference techniques used in a caramel-focused apple dessert like this caramel apple crisp cheesecake to time caramelization.
Expert Tips for Success
- Don’t overfill: use about 1 tablespoon of goat cheese and 1–2 tablespoons of apples per croissant to avoid leaks and ensure even baking.
- Dry apples slightly: cook apples until most liquid evaporates; blot with a paper towel if necessary to prevent soggy pastry.
- Chill dough: keep croissant dough cold until assembly; warm dough becomes sticky and won’t puff properly.
- Egg wash technique: use one beaten egg with 1 tsp water and brush lightly—this gives color without burning.
- Bake on a preheated sheet pan or use a baking steel for even bottom browning; line with parchment to prevent sticking.
How to Serve Apple Goat Cheese Croissant
- Brunch: serve with a simple arugula salad dressed in lemon vinaigrette for a peppery contrast.
- Appetizer plate: slice into thirds and serve with fig jam or honey for a party platter.
- Side pairing: roasted vegetables, such as roasted carrots with candied pecans and goat cheese, complement the flavors beautifully.
- Presentation tip: warm the croissants, brush with honey, and sprinkle toasted sliced almonds for a glossy, nutty finish.
Storage and Reheating Guide
- Short-term: store cooled croissants in an airtight container at room temperature up to 24 hours; refrigerate up to 48 hours.
- Freezing: wrap individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight in the fridge.
- Reheating: for best texture, reheat from chilled or thawed at 350°F (175°C) for 8–12 minutes on a baking sheet; this restores crispness. Avoid microwaving (it makes pastry chewy), but if needed use 20–30 seconds and finish in a toaster oven.
Recipe Variations
- Gluten-free: use a gluten-free puff pastry sheet or prepared gluten-free croissant dough and follow the same bake temperature, watching closely for browning.
- Dairy-free: swap goat cheese for a tangy dairy-free spread (almond- or cashew-based) and use vegan butter for caramelizing apples.
- Savory twist: add a small sliver of prosciutto and fresh thyme with the apples for a meaty, herbal version.
- Fruit swap: substitute roasted pears for apples—see a roasted pear and goat cheese idea here: roasted pears with goat cheese.
Nutritional Highlights
- Protein & calcium: goat cheese provides a source of protein and calcium in a smaller portion than many other cheeses.
- Fiber & vitamins: apples add fiber and vitamin C, especially if you keep the skin on.
- Allergens & portions: contains gluten (unless substituted), dairy, and egg (egg wash). One croissant is a satisfying portion—plan 1–2 per person depending on appetite.
Troubleshooting Common Issues
- Soggy bottoms: ensure apples are cooked until liquid evaporates and use a hot, preheated baking sheet to give immediate heat to the base.
- Cheese leakage: use a modest amount of goat cheese and press edges firmly; chilling assembled croissants for 10 minutes can help them hold shape.
- Uneven browning: rotate the pan halfway through baking and make sure the oven racks are centered for even heat circulation.
Frequently Asked Questions
Q: Can I use homemade croissant dough?
A: Yes—homemade laminated dough works beautifully but requires more time and skill. If using homemade dough, chill it thoroughly before assembly and expect slightly longer bake time; keep an eye on browning to avoid overbaking.
Q: Can I assemble these ahead of time?
A: You can assemble and refrigerate (covered) for up to 24 hours before baking. For best rise, let the chilled croissants sit at room temperature for 10–15 minutes before baking so they’re cold but not rock-hard.
Q: What apples are best for this recipe?
A: Firm apples that hold shape are best—Honeycrisp, Pink Lady, or Fuji. They caramelize well and retain slight texture without becoming mealy.
Q: How do I keep the croissant flaky when reheating?
A: Reheat in a 350°F (175°C) oven on a baking sheet for 8–12 minutes. This restores flakiness better than a microwave; use foil loosely if the croissant seems to brown too fast.
Conclusion
For another fun, apple-and-goat-cheese handheld idea, try this inspired recipe for Caramelized Apples and Goat Cheese Crescents which explores similar flavor pairings and shaping techniques.
Apple Goat Cheese Croissants
- Total Time: 45 minutes
- Yield: 6 croissants 1x
- Diet: Vegetarian
Description
Deliciously flaky pastries filled with tangy goat cheese and sweet caramelized apples, perfect for brunch or as an appetizer.
Ingredients
- 1–2 medium apples (about 2 cups), thinly sliced
- 1 tablespoon butter
- 2 tablespoons brown sugar
- Pinch of cinnamon
- 1 sheet refrigerated croissant dough (6 triangles)
- 4 oz softened goat cheese (about 1 tablespoon per croissant)
- 1 beaten egg
- Honey or flaky salt for finishing
Instructions
- Thinly slice the apples and sauté in butter with brown sugar and cinnamon until tender (about 6–8 minutes); let cool slightly.
- Unroll croissant dough and spoon goat cheese and warm apple mixture onto each triangle, avoiding the wide edge.
- Roll each croissant from the wide end toward the point and place on a parchment-lined sheet.
- Brush with beaten egg and bake at 375°F (190°C) for 15–18 minutes until puffed and golden.
- Finish with a drizzle of honey or a dusting of flaky salt and serve warm.
Notes
For best results, avoid overfilling the croissants and keep the dough chilled until assembly to ensure proper puffing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg