4 WAYS TO FILL A CROISSANT
Creative twists and classic combinations
MAKES 4 PREP 10 mins COOK 20 mins EASY V
Heat oven to 200C/180C fan/gas 6. Beat 50g softened butter, 50g golden caster sugar and 50g ground almonds with a pinch of salt. Add 1/2 tsp almond extract and 1 egg and mix until smooth. Split 4 croissants, spread generously with the almond paste, and add a spoonful of mincemeat to the middle of each. Spoon a little more almond paste and mincemeat on top and sprinkle with flaked almonds. Bake for 15-20 mins until the filling is oozing out and set. Cool for 10 mins then dust heavily with icing sugar.
PER SERVING 577 kcals • fat 34g • saturates 13g • carbs 55g • sugars 33g • fibre 2g • protein 12g • salt 0.9