Tag Archives: croissants

Recipe of the Week: Frangipane & Apricot Croissants

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary.



This recipe is taken from the 2018 Dairy Diary. Britain’s best-loved diary is still available to buy!

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Dairy Book of Home Cookery



Frangipane & Apricot Croissants

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians


  • 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


  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.


A Dairy Diary recipe.

Dairy Diary 2019








Recipe of the Week: Bacon & Brie Stuffed Croissants


Bacon & Brie Stuffed Croissants

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 245 per portion
Fat 15g (8.2g sat) per portion


  • Rindless unsmoked back bacon 6 rashers, cut into thin strips
  • Bake it Fresh croissant dough 250g can
  • Brie 110g (4oz), cut into 6 slices
  • Egg 1, beaten


1 Preheat oven to 200°C/Gas 6. Line a baking sheet with greaseproof paper.

2 Heat a non-stick frying pan over a medium heat and cook bacon for 8-10 minutes or until crispy, adding a little oil if necessary. Leave to cool.

3 Meanwhile, unroll croissant dough and separate into triangles as instructed on the can.

4 Place a slice of brie just in from the base of each triangle, followed by the bacon.

5 Roll croissants up from the base of the triangle and transfer onto baking sheet, leaving about 5cm (2in) between each. Brush with a little egg to glaze and bake in oven for 10-15 minutes until golden.


A Dairy Diary recipe.




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