Lotus Biscoff-Stuffed Croissants

Biscoff spread croissants - utterly dreamy!

It's late. I had been learning about some more HTML (see, told you I'd do it!) and a glass of watery squash wasn't cutting my hunger pangs. I figured I needed some carb action. My fridge was loaded with vegetables and decent food - not what I wanted! After rummaging around, I found a can of ready-made croissant pastry (yes, it exists!) nestled at the back. I also had a jar of Lotus Biscoff spread laying low in my cupboards. Ideal situation! If you haven't heard of Biscoff spread, I'm about to blow your mind!

Lotus Cookie Butter is a creamy spread made from crushed and smushed caramelised biscuits. It's gorgeous, sandy and has a soft taste of caramel. It's only recently been brought to the UK, in which you can find it at Tesco, Sainsbury's and Waitrose. I wanted to get my hands on it for ages and finally, two weeks ago, I was given a jar of this creamy wonder as a birthday gift.

Anyways, time to put it to the test! Here's what you'll need to make a bundle of Biscoff-impregnated goods...
What You'll Need:
For 6 Lotus-laden croissants
+ 1 can of Jus-Roll Croissants (alternatively, 1 pack of ready-made puff pastry)
+ Lotus Biscoff Butter (6 tablespoons)
+ 1 cup of flaked or ground almonds
+ Some butter for tray-greasing


1. Start off by getting your oven nice and hot, 180C/250F hot to be precise. Grease a tray with some butter.

2. Open your tinned croissant dough - you can use any ready-made puff pastry instead really. I just like it when the dough bursts out of the can!

Roll your dough out flat. If you are using ready-made puff pastry, make sure it is rolled about 5 millimetres thick. Cut your dough into right-angle triangles that have a hypotenuse side of about 15-20cm in length.

Yay! 6 neat(ish) triangles!

3. First step of the filling: spread a handsome amount of Lotus cookie butter around the entire triangle. Spread enough so that the pastry isn't showing, but not too much as these will need to be rolled up shortly.

Go on, treat yourself to a knife-ful.

Chef's treat. ;)

4. Second step of the filling: sprinkle your flaked almonds onto the cookie butter triangles, once again, try not to add too much bulk. You may want to use ground almonds instead if you wish to add more nuttiness!

5. Now it's time to rock and roll babay! Take the shortest side of the triangle, and roll tightly towards the opposite corner, so that the middle of the roll will meet the far tip of the triangle.

The centre of the roll should fatten, but the edges will remain thinner and pointy. Once you have this shape, bend the edges to form a crescent shape, or as they say a la Fran├žais, 'croissant'!

6. Finally, sprinkle some almonds on top of your croissant rolls.

Slide your doughy moon-shapes into the hot oven. Cook for about 10-15 minutes.

7. When they're looking tantilisingly tanned, take your moon-shaped beauties out of the oven. 

Slide your creations off the tray and allow them to cool for a bit.

Careful, the cookie butter filling will be quite hot!

Enjoy them while they're warm and fresh so you can enjoy the nutty, caramelled insides!

If you try this one, I hope you enjoy the results!

Can you suggest some other interesting fillings to try? 

Anthony :)



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