Warm pastry filled with soft almond and apricot filling. Delicious!
Frangipane & Apricot Croissants
Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians
Ingredients
- Butter 25g (1oz), softened
- Caster sugar 25g (1oz)
- Ground almonds 50g (2oz)
- Plain flour 1 tbsp
- Egg 1
- Ready-made croissants 2
- Apricot halves in natural juice 6
- Flaked almonds 1 tbsp
- Icing sugar for dusting
Instructions
- Preheat oven to 200°C/180°fan/Gas 6. Beat butter, caster sugar, almonds, flour and egg to a paste.
- Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
- Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.
This #tripletested recipe is taken from the 2018 Dairy Diary – Britain’s best loved diary!
