Agatha's nussgipfel (nut croissants)

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

Ingredients 

•  150g almond meal
•  125ml (1/2 cup) pouring cream
•  55g (1/4 cup) caster sugar
•  5 plain biscuits (such as Arnott's Nice), crushed
•  1 apple, peeled, cored, coarsely grated
•  2 tablespoons fresh lemon juice
•  1/2 teaspoon ground cinnamon
•  2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
•  80g (1/2 cup) icing sugar mixture
•  1 tablespoon water
•  1 teaspoon fresh lemon juice, extra
•  Icing sugar (optional), to dust
•  Select all ingredients

Method 

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.
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.
Step 3
Meanwhile, combine the icing sugar, water and extra lemon juice in a bowl.
Step 4

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



Nutrition

Energy 1808kJ	Fat saturated 11.00g
Fat Total 26.00g	Carbohydrate sugars 22.00g
Carbohydrate Total 41.00g	Dietary Fibre 4.00g
Protein 7.00g	Cholesterol 31.00mg
Sodium 67.67mg

All nutrition values are per serve.

Notes

Make it ahead: Prepare the croissants, without baking, up to 1 day ahead. Cover the tray with plastic wrap and place the croissants in the fridge until ready to bake.

These nutty croissants can be served hot or cold.

Source:

http://www.taste.com.au/recipes/22460/agathas+nussgipfel+nut+croissants?ref=collections,french-recipes