Makes 9
1 x 250g tin of croissant dough
1 tbsp caster sugar
1 tsp cinnamon
100g blueberries
100g raspberries
25g ground almonds
2 tbsp milk, to glaze
25g flaked almonds
3 tbsp maple syrup
1 x 250g tin of croissant dough
1 tbsp caster sugar
1 tsp cinnamon
100g blueberries
100g raspberries
25g ground almonds
2 tbsp milk, to glaze
25g flaked almonds
3 tbsp maple syrup
- 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