Recipe Agatha's nussgipfel (nut croissants) : Practical and Delicious

Recipe Agatha's nussgipfel (nut croissants) : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Agatha's nussgipfel (nut croissants). You are currently reading Recipe Agatha's nussgipfel (nut croissants) : Practical and Delicious. This recipe is the creation of the chef Reader Recipe. Recipe Agatha's nussgipfel (nut croissants) requires 20m, cook 20m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Morning tea calls for oven-fresh delights like these light, buttery croissants filled with delicate almond nut cream.

Ingredients:

12 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 tbsp fresh lemon juice
  
  
  


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  1/2 tsp 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 tbsp water
  
  
  


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  1 tsp fresh lemon juice, extra
  
  
  


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  Icing sugar (optional), to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, combine the icing sugar, water and extra lemon juice in a bowl.
  
  
  


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  Step 4
  
  
  
  
  Brush the hot croissants with the icing. Dust with icing sugar, if desired. Serve warm or cold.
  
  
  

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