Nut-apricot croissants

Name: Nut-apricot croissants
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 300 g Apricot Jam; 200 g crushed hazelnuts; 2 tin(s) (250 g each) chilled fresh dough for 6 croissants; 1 Egg Yolk; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Backpapaer

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

300 g Apricot Jam
200 g crushed hazelnuts
2 tin(s) (250 g each) chilled fresh dough for 6 croissants
1 Egg Yolk
2 TABLESPOONS Whipped cream
7-10 Tbsp Backpapaer

Directions

1
Mix apricot jam and hazelnuts (2 tablespoons retained). Remove the fresh pastry from the tin and divide into individual triangles. Spread with the apricot-nut mixture and roll up loosely from the broad side. Place on a baking tray lined with baking paper.
2
Whisk the egg yolk and cream. Spread the croissants with it and sprinkle with the remaining hazelnuts. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Results in 12 pieces