Agatha's nussgipfel (nut croissants)

Tasty Agatha’s nussgipfel (nut croissants) Recipe

Morning tea calls for oven-fresh delights like these light, buttery croissants filled with delicate almond nut cream.
Agatha's nussgipfel (nut croissants)
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 8 person.


  • 150g almond meal

  • 125ml (1/2 cup) pouring cream

  • 55g (1/4 cup) caster sugar

  • 5 plain biscuits (such as Arnott’s Nice), crushed

  • 1 apple, peeled, cored, coarsely grated

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon ground cinnamon

  • 2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed

  • 80g (1/2 cup) icing sugar mixture

  • 1 tablespoon water

  • 1 teaspoon fresh lemon juice, extra

  • Icing sugar (optional), to dust


  • Step 1

    Combine almond meal, cream, caster sugar, biscuit, apple, lemon juice and cinnamon in a bowl. Cover. Place in the fridge for 4 hours to develop the flavours.

  • Step 2

    Preheat oven to 190°C. Cut each pastry sheet into quarters diagonally. Spread one-eighth of the almond mixture over each 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 20 minutes or until golden.

  • Step 3

    Meanwhile, combine the icing sugar, water and extra lemon juice in a bowl.

  • Step 4

    Brush the hot croissants with the icing. Dust with icing sugar, if desired. Serve warm or cold.

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