• 3 small sweet apples
  • 200 grams white caster sugar
  • 200 milliliters water
  • Ready made croissant dough
  • For the caramel sauce
  • 200 grams soft brown sugar
  • 120 grams unsalted butter
  • 200 milliliters double cream
  • 1 egg, beaten
  • Clotted cream for serving


  1. Melt the butter together with the sugar. Let this bubble on a low heat until the colour has darkened slightly. Turn down the heat and stir through the cream. Set aside to cool slightly and then place in the fridge.
  2. Peel the apples and place in the water with some of your sugar on a medium pan on a high eat. Add in the apples and let this boil away for about 7 minutes, until the apples are soft but holding together.
  3. Roll out the croissant dough. Roll the apple in the remaining caster sugar and place on your dough. Using a funnel, pour the caramel sauce into the centre of the apple then seal the top, making a shape like a croissant. Brush over some milk and place in the oven for around 12 minutes, or until golden and flaky. Once out of the oven cut in half and enjoy!