Ricotta and Candied Orange Croissants
Ингредиенты
- ½ cup (105 g) sugar
- 2 tbsp unbleached all-purpose flour
- 1 pinch ground cinnamon
- 1 egg
- 1 cup (250 ml) hot milk
- ½ tsp (2.5 ml) orange blossom water or vanilla extract
- 1 cup (130 g) ground almonds
- 1 cup (250 ml) ricotta
- 2 tbsp candied orange peel, cut into small dice
- 8 store-bought or homemade croissants
- ¼ cup (60 ml) apricot jam
- 3 tbsp (45 ml) maple syrup
- ½ cup (55 g) blanched sliced almonds
Инструкция
- In a pot off the heat, whisk together the sugar, flour and cinnamon. Add the egg and whisk until smooth. Add the milk and orange blossom water. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot, until thickened. Off the heat, add the ground almonds, ricotta and candied orange peel.
- Cut the croissants in half horizontally without going all the way through to the other side. Open like a book and spread the insides with the apricot jam. Divide the ricotta mixture among the croissants and close. Place on a baking sheet lined with parchment paper. Brush the tops with half of the maple syrup. In a bowl, combine the almonds with the remaining maple syrup. Top the croissants with the almond mixture. You can freeze the croissants at this point, if desired.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Bake for 15 minutes (or 30 minutes if frozen) or until golden and the ricotta mixture starts to harden around the edges (but should still be soft at the centre).
