Apricot Croissant Rolls with Pine Nuts & Glaze
JojoM
Buttery croissant dough wrapped around whole apricots, brown sugar, rosemary and pine nuts, finished with glossy apricot glaze for bakery-style pastries.
🍑 Apricot Croissant Rolls with Pine Nuts — A Bakery-Style Showstopper
These apricot croissant rolls bring together everything we love about French viennoiserie: crisp laminated layers, slow-baked fruit, fragrant rosemary, and a glossy apricot glaze that makes each roll look straight out of a pâtisserie window. If you enjoy pastries that balance buttery richness, fruity brightness, and a touch of nutty crunch, this recipe is an absolute delight.
Using whole apricots wrapped inside croissant dough ensures every bite has a jammy centre, while the brown sugar–rosemary coating infuses natural sweetness and aromatic depth. The pine nuts add a gentle toasted flavour that pairs beautifully with the fruit. 😍
🥐 Why This Pastry Works So Well
Working with laminated dough gives these rolls their signature flake, but the filling is what sets them apart. The apricots roast gently inside the pastry, turning soft and vibrant without collapsing. The rosemary brings a subtle herbal lift—not overpowering, just enough to enhance the apricot’s natural aroma.
The apricot glaze, enriched with glucose and pectin NH, adds that professional glossy finish ✨ and locks in moisture so the pastries stay soft inside and crisp outside.
🌿 Layers of Flavour in Every Bite
- Brown sugar + rosemary → warm, aromatic coating that caramelises beautifully
- Whole apricots → jammy, tangy-sweet centre
- Pine nuts → toasted nuttiness
- Laminated dough → buttery layers that rise tall and crisp
- Apricot glaze → shiny finish and intensified fruit flavour
Every component enhances the next, creating a pastry that looks refined yet feels comforting and rustic.
🔥 Tips for Perfect Flaky Rolls
- Keep your dough and butter cold during lamination to avoid smearing.
- Proofing is key—aim for a warm but not hot environment so the butter doesn’t melt prematurely.
- Warm the glaze just slightly before brushing so it spreads evenly without dragging.
🍽️ Serving Ideas
Enjoy these warm from the oven when the apricots are soft and fragrant, or at room temperature with tea or coffee. They also make a stunning addition to a brunch table or breakfast spread.
🧡 Final Thoughts
These apricot croissant rolls are everything a bakery-style pastry should be—flaky, fruity, caramelised, glossy, and beautifully balanced. Whether you’re making them for a special brunch, a weekend project, or to impress guests, they’re guaranteed to win hearts.
With simple whole apricots wrapped in layers of buttery croissant dough, this is a pastry that tastes as good as it looks. 💛
Apricot Croissant Rolls with Pine Nuts & Glaze
JojoMButtery croissant dough wrapped around whole apricots, brown sugar, rosemary and pine nuts, finished with glossy apricot glaze for bakery-style pastries.
Chef's Tips
Chill the dough briefly between turns if the butter starts to feel soft or sticky to keep the lamination clean.
Proof the shaped rolls in a warm, humid environment; under-proofed dough will bake up dense instead of airy.
Warm the apricot glaze gently before brushing so it spreads in a thin, shiny layer without tearing the crust.
Tools Used
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Ingredients
Croissant Dough
Apricot Filling
Apricot Glaze
Instructions
Croissant Dough
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the flour, water, egg, yeast, salt, sugar and honey.
- 2
Mix on low speed until the dough comes together and becomes smooth, then increase to medium speed and mix until it starts to pull away from the bowl.
- 3
Add the softened butter and mix again until fully incorporated and the dough is smooth and elastic.
- 4
Shape into a rectangle, cover with a damp cloth and let rise at room temperature (24–25°C) for about 1 hour.
- 5
Punch down the dough, then roll out to the width of the dry butter and roughly double its length.
- 6
Place the dough on a tray, freeze for 5 minutes, then refrigerate for 15 minutes to firm up.
Lamination
- 1
Place the dry butter in the centre of the chilled dough and fold the edges of dough over the butter to encase it completely, butter side facing up.
- 2
Using a rolling pin, roll from top to bottom to a thickness of about 7 mm.
- 3
Make a small mark at the midpoint, fold the top and bottom edges to that line, then fold again like a wallet to complete a double turn.
- 4
Wrap and refrigerate for about 10 minutes to relax the gluten.
- 5
Roll the dough out again to about 1 cm thick, then fold the top third down and the bottom third up over it to make a simple turn.
- 6
Roll out once more to about 5 mm thickness, keeping the edges as even and straight as possible. Chill if the butter softens at any point.
Apricot Filling
- 1
In a shallow dish, mix the light brown sugar and ground rosemary until evenly combined.
- 2
Roll each pitted apricot in the rosemary sugar mixture so it is well coated.
- 3
Sprinkle a few pine nuts over the top of each sugared apricot and set aside while you shape the dough.
Apricot Glaze
- 1
In a small saucepan, gently heat the apricot puree with the glucose powder until the mixture is warm and fluid.
- 2
In a separate bowl, whisk the superfine sugar with the pectin NH.
- 3
Sprinkle the sugar-pectin mixture into the warm apricot puree while whisking constantly, then bring to a brief boil.
- 4
Cook for a few minutes, whisking, until slightly thickened, then remove from the heat and refrigerate until ready to use.
Assembly & Baking
- 1
Roll the laminated dough out to about 5 mm thick, keeping it in a long rectangle.
- 2
Trim the edges, then cut into strips about 25 cm long and 4 cm wide.
- 3
Take one strip at a time, roll it up loosely, then place an apricot at the end of the strip and continue rolling so the dough wraps around the apricot.
- 4
Arrange the wrapped apricots seam side down on a parchment-lined baking sheet, leaving space between each pastry.
- 5
Proof in a warm, humid spot at about 26°C for 1 hour 30 minutes, or until puffy and light.
- 6
Preheat the oven to 175°C (350°F) near the end of the proofing time.
- 7
Bake the pastries for about 25 minutes, or until deeply golden and crisp.
- 8
Remove from the oven and immediately brush each pastry generously with the apricot glaze.
- 9
Transfer to a cooling rack and let cool slightly before serving warm or at room temperature.
Comments & Reviews
Lea
10/18/2025
Used slightly riper apricots and they turned jammy inside the pastry. The apricot glaze on top makes them so shiny!
Marco
7/2/2025
A bit of work with the lamination but absolutely worth it. Looked like something from a bakery window and tasted even better.
Anna
4/10/2025
The rosemary with the apricot is such a nice surprise. The pine nuts add a lovely crunch and the dough baked up really flaky.
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Nutrition Facts
Serving Size: 1 pastry
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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