Bread and Better

Bread and Better

Tuesday, 26 January 2016

Easy Almond Croissants

There is nothing more satisfying than making your own pastries at home. Most weekends I think 'I'm going to get up early and make croissants', but when it actually comes to it, I always choose a lie-in instead. This recipe gives you the satisfaction of doing it yourself but with hardly any of the time/effort.        
  Almond croissants are best made with slightly stale pastries, as they won't collapse under the filling (so it is probably better to use shop bought croissants rather than spending time making your own).

Makes 4.

For the croissants:
4 butter croissants (you want the straight ones)
50g flaked almonds
2 tablespoons caster sugar
2 tablespoons boiling water
160g marzipan
Icing sugar, for dusting

Pre-heat the oven to 180 Degrees C.
Place the caster sugar into a small bowl and stir in the boiling water.
Cut the croissants in half and place the bottom halves onto a baking tray.
Brush some of the water-sugar mixture onto the croissant bottoms.
Cut the marzipan into 4 equal pieces.
Break up the marzipan pieces with your fingers and place onto the croissant bottoms, along with half the flaked almonds.
Put the tops back on the croissants.
Brush the top of the croissants with the water and sugar mixture and then sprinkle on the remaining flaked almonds.
Bake for 10 minutes.
Serve warm with a dusting of icing sugar.

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