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

1. Preheat oven to 200°C/180°fan/Gas 6. Beat butter, caster sugar, almonds, flour and egg to a paste.
2. 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.
3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.