• 350g pack Jus-Rol croissant dough
  • 8 tbsp ready-made fresh custard
  • 1 large egg yolk
  • 6 apricots, halved and stoned (or 12 halves from a tin, drained)
  • 6 tsp demerara sugar
  • ½ tsp ground cinnamon
  • 25g hazelnuts, toasted and finely chopped


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Unroll the croissant dough and separate out into the 6 triangles. Mix the custard with the egg yolk, then divide spoonfuls into the middle of each pastry triangle. Top with two apricot halves, then fold up and pinch together the triangle’s three points over the fruit to enclose loosely. Repeat with the other 5 pastries and carefully transfer to 2 baking-paper-lined baking sheets, keeping the pastries well spaced apart.

  • STEP 2

    Mix together the sugar, cinnamon and hazelnuts, then sprinkle over the pastries. Bake for 15-20 minutes or until golden and crisp – eat while warm.


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