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Ingredients
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150g almond meal
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125ml (1/2 cup) pouring cream
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55g (1/4 cup) caster sugar
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5 plain biscuits (such as Arnott's Nice), crushed
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1 apple, peeled, cored, coarsely grated
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2 tablespoons fresh lemon juice
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1/2 teaspoon ground cinnamon
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2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
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80g (1/2 cup) icing sugar mixture
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1 tablespoon water
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1 teaspoon fresh lemon juice, extra
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Icing sugar (optional), to dust
Method
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1Combine 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.
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2Preheat 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.
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3Meanwhile, combine the icing sugar, water and extra lemon juice in a bowl.
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4Brush the hot croissants with the icing. Dust with icing sugar, if desired. Serve warm or cold.
Source: taste.com.au
