Apple crumble and custard croissants


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Ever wondered what apple crumble, custard and croissants would taste like together as dessert? So did we!

11 Ingredients

  • 1/2 x 385g can apple slices pie fruit, chopped

  • 2 tsp caster sugar

  • 1/4 tsp ground cinnamon

  • 80g (2/3 cup) almond meal

  • 125ml (1/2 cup) double thick custard

  • 3 frozen butter puff pastry sheets, just thawed

  • 1 egg white, lightly whisked
  • Crumble topping

  • 50g butter

  • 75g (1/2 cup) plain flour

  • 25g (1/4 cup) flaked almonds, toasted

  • 2 tbsp brown sugar

7 Method Steps

  • Step 1

    Line 2 baking trays with baking paper.

  • Step 2

    Combine the apple, sugar, cinnamon and 1 tablespoon almond meal in a bowl. Combine the custard and remaining almond meal in another bowl.

  • Step 3

    Working with 1 sheet at a time, cut a 5cm-wide strip from 1 pastry sheet. Pressing gently with fingers, join the pastry strip to 1 side of the pastry sheet to make a 20 x 30cm rectangle. Cut the pastry rectangle into thirds to form three 10 x 20cm rectangles. Cut each rectangle in half diagonally to form 6 triangles. You should have 18 triangles in total.

  • Step 4

    Place a slightly heaped spoonful each of the custard mixture and the apple filling about 2cm from the base of each triangle. Fold pastry, from the base, over the top of the filling, then roll up triangles into a croissant shape. Place on the prepared trays, leaving a 4cm space between each croissant. Place in the fridge for 30-40 minutes or until the pastry firms slightly.

  • Step 5

    Preheat the oven to 220C/200C fan forced. To make the crumble topping, use your fingertips to rub the butter into the flour until coarse crumbs form. Add the almonds and sugar, and stir to combine.

  • Step 6

    Brush croissants with egg white. Sprinkle with the crumble topping. Bake for 25-30 minutes or until golden and cooked through.

  • Step 7

    Serve croissants warm or at room temperature.

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Image by Brett Stevens

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