Summer berry traybake recipe

Preheat the oven to 190°C/170°C fan/gas mark 5. Grease and line a 20cm square tin.
Unroll the croissant dough and cut into eight wide strips.
Lay half of the dough strips over the base of the tin, scrunching them up a little as you go.
Sprinkle over the sugar and cinnamon. Scatter over the blueberries, raspberries and ground almonds.
Lay the remaining dough strips on top, again scrunching a little as you go. Brush with the milk and scatter with the flaked almonds.
Bake for 15 minutes until puffed up and golden.
Cover with foil and bake for 15 more minutes until cooked through.
Remove the foil, brush with the maple syrup and bake again for 3-5 minutes until crisp.
Cool in the tin for 15 minutes, then cut into squares. Serve warm or cold.

Per serving: 248k cals, 11.9g fat (4.2g saturated), 34.1g carbs (11.3g sugars), 5.5g protein, 1.8g fibre, 0.439g sodium

Summer berry traybake