Apricot & Almond Croissants

chef hat
6 croissants
15 minutes bake time
With some delicious almond-flavoured patisserie cream and slices of apricot, you can turn simple baked croissants into extra-special sweet treats.


  • Small check mark in a circle icon 1 medium egg
  • Small check mark in a circle icon 40g caster sugar
  • Small check mark in a circle icon 15g cornflour
  • Small check mark in a circle icon 200ml milk
  • Small check mark in a circle icon 1 teaspoon almond extract
  • Small check mark in a circle icon 1 can Jus-Rol™ Croissants
  • Small check mark in a circle icon 6 canned apricot halves, drained and each cut into 3 slices
Equipment required
  • Heatproof bowl
  • Saucepan
  • Cling film
  • Large baking sheet
  • Baking paper
  • Knife
  • Disposable piping bag


  1. To make the patisserie cream filling, mix the egg, sugar and cornflour in a heatproof bowl until smooth. Set aside. Heat the milk in a pan over a medium heat until almost boiling. Whisk the hot milk into the egg mixture, then return the liquid to the pan. Cook over a medium heat for 2-3 minutes, stirring continuously, until smooth and thickened. Beat in the almond extract. Transfer to a bowl and lay a piece of cling film over the surface to cover (see Tips). Leave to cool completely; about 2 hours.
  2. Preheat the oven to 200°C (180°C for fan assisted ovens), Gas Mark 6. Line a large baking sheet with baking paper.
  3. Open the can of croissant dough. Unroll the dough and use a knife to separate the triangles, cutting along the perforated lines. Place on the baking sheet.
  4. Spoon the patisserie cream into a disposable piping bag, snip off the end and pipe a thick strip of cream along the shortest side of each triangle. Top with 3 apricot slices. Gently roll up each triangle of dough from the short side with the filling to the opposite corner and curve to create a crescent shape.
  5. Bake for 13-15 minutes or until crisp and golden brown. Cool for 4-5 minutes before serving.


  • Any fruit can be used in place of the apricots – try sliced peaches, blueberries or raspberries.
  • Covering the surface of the patisserie cream with cling film will prevent a skin forming as it cools. It can be made up to 24 hours in advance and stored in the fridge until required.