zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Hazelnut and raspberry croissants

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Hazelnut and raspberry croissants

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4

    Ingredients

    80g blanched hazelnuts
    40g unsalted butter, softened
    40g caster sugar
    1 egg
    1 small orange, zest
    4 Waitrose & Partners LoveLife Butter Croissants
    150g pack Waitrose & Partners Raspberries
    ½ tbsp lemon juice
    ½ tbsp icing sugar, plus extra to dust

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Roast the hazelnuts on a baking tray for 12-15 minutes, until golden brown, then set aside to cool. Roughly chop 10g of the toasted nuts. Pulse the remainder in the small bowl of a food processor until finely ground, then tip into a bowl. Put the butter, caster sugar, egg and orange zest in the processor and whizz until combined, then pulse in the finely ground nuts.

    2. Halve the croissants lengthways, then spread 2 tsp hazelnut frangipane onto each of the top halves and scatter with the chopped nuts. Divide the rest between the bottom halves, then add 4 raspberries to each. Press the tops back onto the bases. Line a baking tray with parchment, add the croissants and bake for 15-18 minutes until golden brown. Leave to cool for 5 minutes.

    3. Meanwhile, heat the remaining raspberries in a small pan with the lemon juice and icing sugar, until their juices are released. Press through a fine sieve set over a bowl, then discard the seeds. Dust the croissants with icing sugar and serve with the raspberry coulis for drizzling.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food Breakfasts supplement, January 2020 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary