Starbucks Apple Croissant Copycat Recipe

This Starbucks apple croissant recipe gives you that flaky, golden pastry filled with warm spiced apples, right from your own oven. If you’ve ever grabbed one from the bakery case and thought about making it at home, this is the version that actually delivers.

It comes together faster than you’d think, and the results are genuinely hard to tell apart from the real thing.

Why I Love This Recipe

The filling is the part I keep coming back to. Soft cinnamon apples with a little brown sugar, tucked inside buttery, shatteringly crisp pastry — it hits every note without being heavy.

Store-bought puff pastry does all the hard work here, so the effort stays low while the payoff stays high. The egg wash gives the top that deep amber color you see behind the glass at Starbucks.

It’s a solid weekend bake, but the prep is short enough that it doesn’t feel like a project.

Recipe Ingredients

• 1 sheet (about 320g) store-bought puff pastry, thawed – Keep it cold until you need it; warm pastry tears and won’t puff properly
• 2 medium Granny Smith apples – Tart variety holds its shape when cooked; Honeycrisp works if you want sweeter
• 3 tbsp light brown sugar – Packs deeper flavor than white sugar here; dark brown sugar works too
• 1 tsp ground cinnamon – Classic spice for the filling; add a pinch of nutmeg if you like
• 1 tbsp unsalted butter – Helps the filling cook evenly and coats the apples in the pan
• 1 tbsp cornstarch – Thickens the apple juices so the filling doesn’t make the pastry soggy
• 1 tbsp cold water – Mixed with cornstarch to make a slurry
• 1 tsp lemon juice – Keeps the apples from browning and adds a bit of brightness
• 1 large egg – For the egg wash that gives the pastry its golden color
• 1 tbsp milk – Mixed into the egg wash for a smoother, more even finish
• 2 tbsp powdered sugar – For a light dusting on top after baking
• All-purpose flour, for dusting – Just enough to roll the pastry without sticking

Variations / Substitutions

• Swap the apples – Braeburn or Golden Delicious both work; they’re slightly softer, so reduce the cook time in the pan by about 1 minute.
• No cornstarch – Use 1 tbsp all-purpose flour in its place; the filling will be a little less glossy but still holds together.
• Add a cream cheese layer – Spread 1 tbsp softened cream cheese on the pastry before the apple filling for a richer, slightly tangy center.
• Make it dairy-free – Use a plant-based butter in the filling and swap the milk in the egg wash for any unsweetened non-dairy milk.
• Add heat – A pinch of cardamom or a tiny scrape of fresh ginger in the filling adds a warm, slightly peppery note.
• Drizzle instead of dust – Skip the powdered sugar and drizzle a simple icing (powdered sugar and 1 tsp milk, stirred together) over the top once they cool slightly.

If you enjoy baked apple pastries, you might also like a Starbucks cheese Danish copycat recipe.

How To Make Apple Croissants

Step 1: Cook the Apple Filling

Peel and dice the 2 medium Granny Smith apples into small cubes, roughly 1cm across. Melt the 1 tbsp unsalted butter in a small saucepan over medium heat, add the apples, 3 tbsp light brown sugar, 1 tsp ground cinnamon, and 1 tsp lemon juice, and cook for about 5 minutes, stirring occasionally, until the apples soften but still hold their shape.

Stir together the 1 tbsp cornstarch and 1 tbsp cold water in a small bowl to make a slurry, then pour it into the pan. Stir for about 1 minute over the same medium heat until the juices thicken and go glossy. Take the pan off the heat and let the filling cool for at least 10 minutes before using it. Warm filling will steam the pastry from inside and stop it from crisping up properly.

Step 2: Roll and Cut the Pastry

Heat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly flour your work surface and unroll the puff pastry sheet. Roll it out just slightly with a rolling pin so it’s even throughout, then cut it into 4 equal rectangles, each roughly 12cm x 10cm.

The pastry should feel cool and a little firm. If it’s gotten warm and floppy, slide it onto the baking sheet and put it in the fridge for 10 minutes before moving on.

Step 3: Fill and Fold the Pastries

Spoon 2 to 3 tbsp of the cooled apple filling onto one half of each pastry rectangle, leaving a 1.5cm border around the edges. Fold the other half of the pastry over the filling, then press the edges firmly with a fork to seal all three open sides. Press with real pressure — a loose seal will burst open in the oven.

Use a small sharp knife to cut 2 or 3 short vents across the top of each pastry. This lets steam escape and keeps the top from puffing up unevenly.

Step 4: Glaze and Bake the Pastries

Beat the 1 large egg with the 1 tbsp milk in a small bowl. Brush the egg wash evenly over the tops and sealed edges of all 4 pastries, keeping the brush strokes light so the wash doesn’t pool and burn on the parchment.

Bake on the middle rack at 400°F (200°C) for 20 to 22 minutes, until the tops are deep amber and the sides are puffed and visibly layered. If yours are golden but not quite amber at 20 minutes, give them another 2 minutes. Pale pastry tends to be a bit soft underneath.

Step 5: Dust and Serve

Slide the pastries onto a wire rack and let them sit for 5 minutes so the filling settles. Sift the 2 tbsp powdered sugar over the tops and serve them warm, so the layers are still at their crispest and the filling is soft and fragrant right through.

Recipe Tips

• Keep the pastry cold at every stage. If your kitchen is warm and the butter layers in the dough start to melt before baking, the pastry won’t puff. Work quickly, and refrigerate the assembled pastries for 10 minutes before they go into the oven if needed.
• Don’t skip cooling the filling. Hot filling softens the raw pastry on contact before it has a chance to set in the oven, giving you a soggy bottom layer.
• Cut the apples small and even. Larger chunks create uneven lumps that push through the pastry or make sealing difficult. Aim for 1cm dice throughout.
• Seal the edges firmly. Pressing with a fork is not just decorative — it’s what stops the filling from leaking. Run the fork tines along the edge with enough force to visibly crimp the layers together.

Bake times may vary slightly by oven, but this table covers the most common scenarios:

How To Store

• Refrigerate – Store cooled pastries in an airtight container for up to 3 days. They’ll lose some crispness, but the flavor stays good.
• Reheating – Reheat in the oven at 350°F (175°C) for 8 to 10 minutes to bring the layers back to life. A microwave will work in a hurry, but the pastry will be soft rather than flaky.

What To Serve With Apple Croissants

A cup of strong black coffee cuts through the sweetness of the brown sugar filling and makes the apple flavor stand out more. A latte or a flat white works the same way if you want something milkier. For a brunch spread, a small bowl of Greek yogurt on the side balances the richness of the buttery pastry with something cool and slightly sharp.

Frequently Asked Questions

Can I make these the night before?

Yes. Assemble and seal the pastries, then refrigerate them (unbaked) on the lined baking sheet, covered loosely with plastic wrap, overnight. Brush with egg wash and bake straight from the fridge.

Can I use crescent roll dough instead of puff pastry?

You can, but the result will be softer and bready rather than shatteringly flaky. The layers won’t be as distinct, and the bake time drops to about 14 to 16 minutes at the same temperature.

My filling leaked during baking. What went wrong?

The seal was most likely too light, or the filling was overfilled. Stick to 2 to 3 tbsp per pastry and press the fork firmly along all 3 edges.

Can I freeze these after baking?

Yes. Wrap each pastry individually in plastic wrap and freeze for up to 1 month. Reheat from frozen at 350°F (175°C) for 12 to 14 minutes.

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Apple Croissant Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 sheet (about 320g) store-bought puff pastry, thawed
• 2 medium Granny Smith apples, peeled and diced
• 3 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 tsp lemon juice
• 1 large egg
• 1 tbsp milk
• 2 tbsp powdered sugar
• All-purpose flour, for dusting

Method

 

1. Melt 1 tbsp butter in a saucepan over medium heat. Add the diced apples, 3 tbsp brown sugar, 1 tsp cinnamon, and 1 tsp lemon juice. Cook for 5 minutes, stirring, until apples soften. Stir together 1 tbsp cornstarch and 1 tbsp cold water, pour into the pan, and stir for 1 minute until thickened. Remove from heat and cool for at least 10 minutes.
2. Heat oven to 400°F (200°C) and line a baking sheet with parchment. Lightly flour your surface, unroll the puff pastry, and cut into 4 equal rectangles (roughly 12cm x 10cm each).
3. Spoon 2 to 3 tbsp of cooled filling onto one half of each rectangle, leaving a 1.5cm border. Fold the pastry over, press the edges firmly with a fork to seal, and cut 2 to 3 small vents across the top.
4. Beat 1 egg with 1 tbsp milk and brush over the tops and edges of all 4 pastries. Bake on the middle rack for 20 to 22 minutes, until deep amber and puffed.
5. Cool on a wire rack for 5 minutes, then sift 2 tbsp powdered sugar over the tops and serve warm.

Notes

These taste best the day they’re baked, when the pastry is at its crispest. If you’re making them for guests, you can prep the apple filling up to 2 days ahead and keep it refrigerated in a sealed container, then assemble and bake fresh on the day. Don’t skip the cooling step for the filling — it’s the most common reason the bottoms end up soft.