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Ingredients
- Jus-Rol croissant dough 350g pack
- ready-made fresh custard 8 tbsp
- egg yolk 1 large
- apricots 6, halved and stoned (or 12 halves from a tin, drained)
- demerara sugar 6 tsp
- ground cinnamon ½ tsp
- hazelnuts 25g, toasted and finely chopped
Method
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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.
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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.
Nutritional Information
- Kcals 333
- Fat 17.9g
- Saturates 8.2g
- Carbs 34.9g
- Sugars 17.6g
- Fibre 1.9g
- Protein 7.1g
- Salt 0.9g
