Twice Baked Croissant
Recipes
1 min read
Ingredients
Baked Cheesecake Filling:
| 300 | gr | Anchor Cream Cheese |
|---|---|---|
| 70 | gr | Castor sugar |
| 2 | gr | Vanilla paste |
| 1 | Egg | |
| 15 | gr | Corn flour |
| 30 | gr | Lemon juice |
Crumble:
| 150 | gr | Mainland Salted Butter |
|---|---|---|
| 90 | gr | Caster sugar |
| 150 | gr | Plain flour |
| 20 | gr | Flaked almonds |
| 20 | gr | Rolled oats |
Method
Baked Cheesecake Filling:
- Soften the cream cheese in the microwave until soft.
- Beat the cream cheese, cream, sugar and vanilla until smooth.
- Whisk the eggs and corn flour together and add to the cream cheese mixture.
- Add the lemon juice.
- Place the mixture into a piping bag until ready to use.
Crumble:
- Rub the butter into the dry ingredients to form a crumble texture.
Assembly
- Cut a slit in the top of each baked croissant.
- Dip each croissant into sugar syrup and then roll in the crumble to cover.
- Open the slit and place blueberries into this – then fill with the baked cheesecake filling.
- Place onto a baking tray and bake at 170°C for approximately 15 minutes.
- Once baked, dust with icing sugar and serve warm or cold.
