Sweet Puff Pastry Croissants
Sweet Puff Pastry Croissants
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  • 100g ground shelled almonds
  • 2 dessert spoons sugar
  • 1 egg yolk
  • 2 dessert spoons cream
  • 2 rolls of round
  • rolled out puff pastry
  • 1 jar Bonne Maman Raspberry conserve 

To finish:

  • Egg yolk, 1 dessert spoon cream
  1. Stir together the almonds, sugar, egg yolk and cream to make a thick paste.
  2. Lay out the pastry rolls flat on your work surface. Cut each piece of pastry into 8 “slices of cake”, i.e. there should be 8 long triangles.
  3. On the broader end of each triangle place some of the almond mixture and one dessert spoon of Raspberry Conserve. Roll up into croissants and turn the ends inwards. Place on a baking tray lined with baking paper.
  4. Stir together egg yolk and cream then brush the croissants with the mixture. Place straight in the pre-heated oven (220 degrees) on to the middle shelf, for 12-15 minutes. Serve tepid or cool.