Apricot and pistachio cheat’s croissants

  • Portion size: Serves 4
  • Hands-on time 10 min, 
oven time 30 min
  • Difficulty: easy

This recipe is brilliant for bringing day-old croissants back to life. We’ve given them a new lease of life by filling them with apricot jam and finely-chopped pistachios.

Fancy a technical challenge? Have a bash at making croissants.

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Ingredients

  • 60g shelled unsalted pistachios (look out for skinless ones)
  • 60g unsalted butter, softened
  • 60g caster sugar
  • 1 medium free-range egg
  • ½ tsp vanilla bean extract
  • 50g plain flour
  • 4 large all-butter croissants
  • 2 tbsp apricot jam
  • Icing sugar to dust
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Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Put the pistachios in a food processor and whizz until finely chopped. Add the butter, caster sugar, egg, vanilla and plain flour and whizz until just combined.
  2. Split the croissants down their lengths and open out like a book, spread with the jam, then fill each one with a quarter of the pistachio mixture. Put on a baking tray lined with non-stick baking paper and bake for 25-30 minutes until the filling has set and the croissants are a deep golden brown. Set aside for 5-10 minutes (to let the hot jam cool slightly), then dust with icing sugar and demolish with a good cup of coffee.
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  • Nutrition

    • 613kcals Calories
    • 34.6g (16g saturated) Fat
    • 13g Protein
    • 61g (26.1g sugars) Carbs
    • 2.7g Fibre
    • 0.7g Salt

    Quick wins & tips

    For classic almond croissants, swap pistachios for whole blanched almonds.

    Make Ahead

    Once baked, the croissants will keep for a day in a sealed container.

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