Biscoff Filled Croissants {blogmas day 20}

Wednesday, December 20, 2017

Breakfast is, without a doubt, the best meal of the day so my favourite part of the winter break is having a little extra time to enjoy lazy breakfasts. I'm pretty much always content with a bowl of porridge, but occasionally I do enjoy jazzing up my breakfasts with something a little more indulgent, and if there was ever an item to add a little indulgence to your breakfast, it would have to be Lotus Biscoff Spread - because that stuff is seriously delicious! With some JusRol puff pastry, these filled croissants are far easier than they look, so you'll be impressing all of your festive guests with these moreish pastries.

To make 6 Croissants you will need:
- 1 sheet JusRol puff pastry
- 1 jar Lotus Biscoff spread
- Icing sugar to dust

Start by pre-heating your oven to 180 degrees Celsius and removing your pastry from the fridge to reach room temperature.

Once your pastry has reached room temperature, roll it out on a lightly floured surface until it is about the thickness of a £1 coin.

Cut your pastry into 6 large triangles, and at the wide base of each triangle, place 1 tablespoon of biscoff spread.

Now roll your pastry into croissants, starting at the wide end.

Once rolled, roughly form crescent shapes with your croissants, then place on a lightly greased baking tray to bake for around 20 minutes.

Once the croissants are golden brown, remove from the oven and dust generously with icing sugar.

Now pop the kettle on, grab a mug of coffee, a warm flaky pastry and enjoy a, deceptively easy, indulgent cosy brunch.

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