Agatha's nussgipfel (nut croissants)

Method

• 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.