Nutty Croissants

Your friends will be begging you for the recipe when you make these Nutty Croissants from scratch.

Your friends will be begging you for the recipe when you make these Nutty Croissants from scratch.

Ingredients (makes 8)
150g almond meal
1/2 cup pouring cream
1/4 cup caster sugar
5 plain biscuits (such as Arnott's Nice), crushed
1 apple, peeled, cored, coarsely grated
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
1/2 cup icing sugar mixture
1 tablespoon water
1 teaspoon fresh lemon juice, extra
Icing sugar to dust

Method
Combine almond meal, cream, caster sugar, biscuits, apple, lemon juice and cinnamon in a bowl. Cover. Place in the fridge for 4 hours to develop the flavours.
Preheat oven to 190°C. Cut each pastry sheet into quarters diagonally. Spread one-eighth of the almond mixture over each pastry triangle. Starting at the long side, roll up to form a log. Shape into a crescent. Place on a non-stick baking tray. Bake for 20 minutes or until golden.
Meanwhile, combine the icing sugar, water and extra lemon juice in a bowl.
Brush the hot croissants with the icing. Dust with icing sugar, if desired. Serve warm or cold.





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