Apricot & Almond Croissants

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.

Preheat the oven to 200°C (180°C for fan assisted ovens), Gas Mark 6. Line a large baking sheet with baking paper.

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.

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.

Bake for 13-15 minutes or until crisp and golden brown. Cool for 4-5 minutes before serving.