Delicate, soft banana croissants stuffed with apples and walnuts. Homemade yeast croissants for a sweet breakfast or for dessert

The recipe comes from the blog Candy upG5N_paltikiSdig"> Baking for breakfast.

I really liked the idea of ​​baking together, and the recipe for the croissants really appealed to me because I had all the ingredients at home.



  • 25 g of fresh yeast
  • 120 ml of milk
  • 500 g of flour (plus an extra 50 - 100 g if needed)
  • 50 g coconut (or other) sugar
  • 2 eggs
  • 170 g of banana puree (peeled - about 1.5 bananas)
  • 100 g of melted butter


  • 2-3 apples - 550 g (the best gray reneta)
  • 2 tablespoons of butter
  • 2 tablespoons of coconut (or other) sugar
  • pinch of cinnamon
  • 50 g of walnuts, chopped and roasted


  • 2 tablespoons melted butter
  • 2 tablespoons milk
  • 200 g powdered sugar
  • 50 g walnuts, chopped and roasted



Prepare the leaven from milk, yeast, 3 tablespoons of flour and sugar and leave it for 15 minutes until it works. Add eggs, banana puree, remaining flour to the leaven and knead the dough. When the dough is combined, add the butter and knead it again for about 15 minutes, until it is smooth and shiny and starts to move away from the sides of the bowl. If necessary, we can sprinkle flour.

Cover the kneaded dough with a cloth and leave it in a warm place for about 1-1.5 hours until he grows up. Then we divide the dough in half, form balls from each portion and roll them into a circle with a diameter of 25 cm. Cut the cake diagonally into 12 triangles, put 1-2 on each teaspoons of filling. Roll up the croissants, put them on a baking tray lined with paper baking, cover with a cloth and set aside in a warm place for about 30 minutes.

Bake in an oven preheated to 175 ° C for about 20 minutes. Frost while still warm and sprinkle with nuts immediately.


Peel the apples, dice them and roast them in a pan with butter, sugar, cinnamon and nuts for about 10 minutes, until the apples are slightly soft.


Mix sugar, butter and milk until smooth. The icing should be thick, because it is placed on hot croissants and under the influence of temperature it should spread out and form a crust. When the frosting melts on the croissants, sprinkle with chopped nuts immediately.

Croissants for others:
Dorcia in the kitchen Słodko - salty
= My little charms -with-apple-stuffing /? fbclid = IwAR2zdBs99A1EBHjQ8PgqI308hO__gj7lc-MDmiJVANmM83QDSR3Q1m8BFNU "> Catcher in the kitchen
Secrets of Taste
a colored plate = a"> /">Jaśminowa cuisine
Old Gary
Ala bakes and cooks
Mad Mum
Blon Dyśka

also check

Pumpkin croissants with honey butter, cranberries and walnuts


Yeast buns on kefir with cheese and apples


Apple granola with cranberries, nuts ...


Rolled buns with poppy seeds, walnuts and oranges



Dorota Owczarek 2019-03-18 17:03:29

Piękne i pyszne rogale, fajnie się razem wypiekało znowu, dziękuję 🙂


TajemniceSmaku 2019-03-18 17:25:49

Rogale były bardzo pyszne, a wspólne wypiekanie to fajna zabawa 🙂


Alina 2019-03-19 10:01:46

Dziękuję za wspólne wypiekanie, piękne masz te rogale.


Bożena 2019-03-19 16:46:45

Dziękuję za wspólne pieczenie pysznych rogalików.


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