Recipe 23 of 30.
Not an authentic croissant but one which uses shop bought puff pastry and homemade almond paste.
A great quick recipe for a brunch or late arriving guests for the following breakfast.
So get your skates on, this is super quick!
You will need:
1 roll of puff pastry
1 egg beaten
1 tablespoon vanilla sugar
1 tablespoon caster sugar
4 tablespoons ground almonds
Pre-heat the oven to 185c.
Using a pizza cutter, divide the pastry into 8. This will make 8 mini puff pastry croissants. Cut into 4 for larger ones.
In a bowl, mix the sugar, almonds and half the beaten egg to make a stiff paste. Place a tablespoon at the end of each eigth. Then roll each one towards the centre to make the croissant shape.
On a baking tray, place the croissants well spaced out and brush well with the remaining egg yoke.
Bake in the centre of the oven for 30 mins until golden brown.
Serve for breakfast with a bowl of coffee. Voila!