Prep 50 mins
Cook 20 mins
What to do with stale croissants? This trick will transform them into a wonderful brunch. Fresh croissants will be too soft and soggy. It's worth leaving some to go stale just to enjoy these Almond Croissants.
- 8 stale croissants
- 1 1⁄2 cups sugar
- 1 1⁄2 cups water
- 1 cup milk
- 1 tablespoon fine semolina
- 60 g unsalted butter
- 60 g caster sugar
- 1 egg, beaten
- 60 g ground almonds
- 1 teaspoon vanilla
- 60 g sliced almonds
- Preaheat oven to 160c (325f)
- Over a medium heat dissolve the sugar in the water, stirring constantly, bring to the boil, then let it cool.
- Halve croissants lengthways and dunk them briefly in the syrup, then drain on a wire rack placed over a tray or some baking paper.
- Mix milk & semolina together in a small saucepan and stir constantly over low heat until it boils & thickens. Cook for a couple of minutes longer, stirring, then remove from heat and cool.
- Cream the butter and caster sugar until smooth, add the egg and beat again.
- Mix in the ground almonds and vanilla, then add the cooked semolina and mix well.
- Sandwich the croissant halves together with no more than a tablespoon of the almond mixture.
- Spread a little more almond mixture on top and sprinkle with the flaked almonds.
- Bake for 15-20 minutes or until golden brown and crisp on top.
- Serve warm.