Easy recipe Agathas Nussgipfel (nut Croissants) Recipe

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one hundred and fiftyg almond (Recipes by ingridients almond) meal one hundred and twenty-fiveml (one/two cup) pouring cream (Recipes by ingridients cream) (Recipes by ingridients cream) fifty-fiveg (one quarter cup) caster sugar five plain biscuits (such as Arnotts Nice), crushed one apple, peeled, cored, coarsely grated two tablespoons fresh lemon juice (Recipes by ingridients lemon juice) one/two teaspoon ground cinnamon two sheets (about twenty-five x about twenty-fivecm) frozen ready-rolled butter puff, pastry (Recipes by ingridients pastry) just thawed about eightyg (one/two cup) icing sugar mixture one tablespoon water one teaspoon fresh, lemon juice (Recipes by ingridients lemon juice) extra Icing sugar (optional), to dustStep one Combine almond (Recipes by ingridients almond) meal,, cream (Recipes by ingridients cream) (Recipes by ingridients cream) caster sugar,, biscuit (Recipes by ingridients biscuit) apple, lemon juice (Recipes by ingridients lemon juice) and cinnamon in a bowl. Agathas Nussgipfel (nut Croissants) Recipe. Cover. Place in the fridge for about four hours to develop the flavours. Agathas Nussgipfel (nut Croissants) Recipe. Step two Preheat oven to one hundred and ninetyC. Cut each pastry (Recipes by ingridients pastry) sheet (Recipes by ingridients sheet) into quarters diagonally. Agathas Nussgipfel (nut Croissants) Recipe. Spread one-eighth of the almond (Recipes by ingridients almond) mixture over each pastry (Recipes by ingridients pastry) triangle. Starting at the long side, roll up to form a log. Shape into a crescent. Place on a non-stick baking tray. Bake for about twenty minutes or until golden. Step three Meanwhile, combine the icing sugar, water and extra lemon juice (Recipes by ingridients lemon juice) in a bowl. Step about four Brush the hot croissants with the icing. Dust with icing sugar, if desired. Serve warm or cold..