Festive Fruitcake Croissants

Unravel the croissant dough and cut along the dotted line to make triangles.

Scatter the mixed dried fruit and nuts across the surface of the pastry and gently press down.

Optional – brush with a little rum for a more traditional taste.

Roll from the longer side in and shape into a crescent.

Top with some more fruit & nuts and brush with a generous amount of melted butter.

Bake in the oven for 10-15, until golden or an air-fryer for 8-10 minutes at 200 degrees.

Serving suggestion – pair with strong, extra-mature cheddar and fruity chutney.