Easy Almond Croissants

Makes 4 large croissants

Ingredients

For the croissants:

  • 4 large croissants (1 day old)
  • For the syrup:
  • 250ml water
  • 125g light brown sugar
  • 25ml rum (optional)
  • For the frangipane filling:
  • 125g butter, softened
  • 125g caster sugar
  • 2 eggs
  • 125g ground almonds
  • ½ teaspoon almond essence
  • 1 tablespoon plain white flour
  • A pinch of salt

For the topping:

  • Flaked almonds (approx. 4 tablespoons)
  • Icing sugar, for dusting

Method

Begin by making the syrup, which you can prepare in advance and allow to cool fully before use.

Pour the water into a medium, heavy-based saucepan and bring it to a gentle simmer.

Add the brown sugar and stir until fully dissolved.

Let the syrup simmer gently for 10–12 minutes, then remove from the heat and stir in the rum, if using.

Set aside to cool completely.

While the syrup is cooling, prepare the frangipane filling. In a large mixing bowl, cream together the softened butter and caster sugar using a wooden spoon or the paddle attachment of a stand mixer.

Crack in the eggs one at a time, mixing well after each addition to prevent curdling. Add the ground almonds, almond essence, flour, and a pinch of salt.

Continue mixing until you have a smooth, spreadable almond paste.

Once the syrup is cool enough to handle, dip each croissant into the syrup for just a few seconds to fully coat them, ensuring they absorb enough without becoming soggy. (Slightly stale croissants absorb syrup and hold their shape better when filled.)

Place the soaked croissants on a wire rack to drain off any excess syrup.

Preheat the oven to 170°C and line a standard baking tray (approx. 25 x 35cm) with baking parchment. Using a serrated bread knife, carefully slice each croissant in half horizontally.

Spread a generous amount of frangipane inside each croissant (roughly 2 tablespoons) then gently press the tops back on.

Spoon a little more frangipane on top of each croissant and sprinkle generously with flaked almonds, pressing them slightly into the frangipane so they stick during baking.

Arrange the croissants on the prepared baking tray, leaving space between each one.

Bake in the preheated oven for about 25 minutes, or until the frangipane is golden and set.

Check them after 20 minutes by gently lifting one with a spatula; if the frangipane looks wet or runny, continue baking for a few more minutes until it resembles a soft sponge cake.

Once baked, remove the croissants from the oven and let them cool slightly on the tray. Just before serving, dust them generously with icing sugar.

Best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. Can be gently reheated in a low oven. Suitable for freezing once assembled before baking – freeze in an airtight container for up to one month and defrost before baking.

Jam & Vanilla 'Cheesecake' Buns

Makes 12 buns

Ingredients

For the shortcrust pastry:

  • 175g plain flour
  • 75g cold butter, cubed
  • 1 egg yolk
  • 2 teaspoons cold water

For the filling:

About 12 teaspoons of your favourite jam (raspberry, strawberry, or blackcurrant work well)

For the the topping:

  • 170g unsalted butter, softened
  • 170g caster sugar
  • 3 medium eggs
  • 170g self-raising flour
  • ½ teaspoon baking powder
  • ½ tablespoon vanilla extract
  • 1–2 tablespoons whole milk (if needed)

Blackberry & Almond Galette

Serves 6–8

Ingredients

For the pastry:

  • 200g plain flour
  • 2 tablespoons ground almonds
  • 1 tablespoon caster sugar
  • 150g cold butter, cubed
  • 3–4 tablespoons ice-cold water
  • For the filling:
  • 300g fresh blackberries
  • 50g caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 egg, beaten, for brushing
  • 1 tablespoon demerara sugar (optional), for crunch
  • 1 tablespoon flaked almonds, for topping

Method

In a large bowl, mix together the plain flour, ground almonds and caster sugar.

Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Work quickly to keep the butter cold and the pastry light.

Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes to rest.

While the pastry chills, prepare the filling. In a bowl, gently mix the blackberries with the caster sugar, cornflour, vanilla extract and lemon zest. Set aside for 10 minutes to allow the juices to start releasing.

Preheat your oven to 170°C. Line a large baking tray (approx. 30 x 40cm) with baking parchment.

Roll out the chilled pastry into a rough circle about 3mm thick. It doesn’t have to be perfect – that’s part of the charm of a galette!

Carefully transfer the pastry onto the lined tray. Spoon the blackberry mixture into the centre, leaving about a 4cm border around the edges.

Fold the edges of the pastry up and over the filling, pleating gently as you go to hold everything in. The centre will remain open. Brush the pastry with the beaten egg and sprinkle with demerara sugar if you like extra crunch. Scatter the flaked almonds over the exposed filling.

Bake for 30–35 minutes, or until the pastry is golden and crisp and the filling is bubbling gently.

Allow the galette to cool slightly before serving. It’s delicious just as it is, but even better with a scoop of vanilla ice cream or a generous dollop of whipped cream.

Best eaten on the day it’s made. Leftovers can be stored in an airtight container at room temperature for one day or refrigerated for up to two days. Reheat gently in the oven to crisp up the pastry.

White Chocolate Pistachio & Cranberry Biscuit Cake

Makes 1 loaf (1lb tin)

Ingredients

  • 150g butter
  • 365g white chocolate, chopped
  • 35ml cream
  • 100g rich tea biscuits, crushed
  • 80g digestive biscuits, crushed
  • 55g pistachios, roughly chopped
  • 70g dried cranberries