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Agatha's nussgipfel (nut croissants)

  • 0:20 Prep
  • 0:20 Cook
  • Makes 8


  • 150g almond meal
  • 125ml (1/2 cup) pouring cream
  • 55g (1/4 cup) caster sugar
  • 5 plain biscuits (such as Arnott's Nice), crushed
  • 1 apple, peeled, cored, coarsely grated
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • 80g (1/2 cup) icing sugar mixture
  • 1 tablespoon water
  • 1 teaspoon fresh lemon juice, extra
  • Icing sugar (optional), to dust


  • 1
    Combine almond meal, cream, caster sugar, biscuit, apple, lemon juice and cinnamon in a bowl. Cover. Place in the fridge for 4 hours to develop the flavours.
  • 2
    Preheat oven to 190°C. Cut each pastry sheet into quarters diagonally. Spread one-eighth of the almond mixture over each pastry triangle. Starting at the long side, roll up to form a log. Shape into a crescent. Place on a non-stick baking tray. Bake for 20 minutes or until golden.
  • 3
    Meanwhile, combine the icing sugar, water and extra lemon juice in a bowl.
  • 4
    Brush the hot croissants with the icing. Dust with icing sugar, if desired. Serve warm or cold.

Source: taste.com.au


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