Cheat's Stollen Croissant 2 Ways

• Produce

  • 6 heaped tsp Dried fruit, mixed

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 I tin croissant dough
  • 1 Icing sugar

• Beer, Wine & Liquor

  • 6 heaped tsp Mincemeat mixed with a little brandy or sherry to loosen

• Other

  • 3 X 1cm slices natural marzipan (from block

Found on fabfood4all.co.uk

Description

Ingredients

• I tin croissant dough
• 3 x 1cm slices natural marzipan (from block)
• 6 heaped tsp mixed dried fruit, sultanas, raisins, currants (soaked in brandy or sherry overnight to plump and drained) or
• 6 heaped tsp mincemeat mixed with a little brandy or sherry to loosen
• 1 egg beaten for egg wash
• icing sugar for dusting

Directions

• Preheat oven to 200ºC.
• Place a sheet of baking paper on a large baking tray.
• Unwrap and unroll the croissant dough and cut along the serrated lines.
• Cut the marzipan slices in half and roll out into long sausage shapes a few centimetres short or the longest side of the croissant dough.
• Lay the marzipan sausages along each outer edge of the dough triangles (about 1 cm in).
• Spread the soaked fruits or mince meat over the dough triangles avoiding the outer 1cm.
• Roll up the dough from the marzipan side, bend and tuck the ends of the dough under the middle of each croissant and place on baking tray.
• Brush each croissant with egg wash.
• Place in the centre of the oven and bake for 13 - 15 minutes.
• Cool on a wire rack and then dust with icing sugar.