Almond Croissants
A very good reason to get out of bed…
Flaky, golden, and generously filled with homemade frangipane, these are finished with a spoon of our Nothing But Fruit Apricot spread for a tangy lift.
Ideal for a slow morning, a special brunch, or when you just want something a bit fancy with your coffee.
Serve warm with a dollop of apricot magic. A little flaky triumph to round off the weekend.
Prep time: 30 minutes
Cooking time: 18-20 minutes
Serves: 6
Ingredients
- 1 sheet of all-butter puff pastry (250g)
- 1 egg (for egg wash)
- 50g butter, softened
- 50g caster sugar
- 1 tbsp dark rum (optional, but a nice touch)
- 60g ground almonds
- ½ tsp vanilla extract
- Pinch of sea salt
- Flaked almonds + icing sugar (for topping)
- Folláin Nothing But Fruit Apricot spread
Method
- Mix butter & sugar till creamy. Add egg, vanilla, and rum. Stir in ground almonds + salt. That’s your almond cream.
- Roll pastry slightly. Cut into 6 triangles.
- Spread almond cream on each, roll into croissants.
- Brush with egg wash. Top with flaked almonds.
- Bake at 200°C (fan 180°C) for 18–20 mins.
- Cool slightly. Dust with icing sugar.
Ingredients
- 1 sheet of all-butter puff pastry (250g)
- 1 egg (for egg wash)
- 50g butter, softened
- 50g caster sugar
- 1 tbsp dark rum (optional, but a nice touch)
- 60g ground almonds
- ½ tsp vanilla extract
- Pinch of sea salt
- Flaked almonds + icing sugar (for topping)
- Folláin Nothing But Fruit Apricot spread
Method
- Mix butter & sugar till creamy. Add egg, vanilla, and rum. Stir in ground almonds + salt. That’s your almond cream.
- Roll pastry slightly. Cut into 6 triangles.
- Spread almond cream on each, roll into croissants.
- Brush with egg wash. Top with flaked almonds.
- Bake at 200°C (fan 180°C) for 18–20 mins.
- Cool slightly. Dust with icing sugar.