– 350g pack Jus-Rol croissant dough – 8 tbsp ready-made fresh custard – 1 large egg yolk – 6 apricots, halved and stoned (or 12 halves from a tin, drained)
– 6 tsp demerara sugar – ½ tsp ground cinnamon – 25g hazelnuts, toasted and finely chopped
Preheat the oven to 200C/fan 180C/gas 6. Unroll the croissant dough and divide it into six triangles.
Mix the custard with the egg yolk, then place a spoonful of Fuls in the center of each pastry triangle.
Top with two apricot halves, then fold up and squeeze the triangle's three points to loosely surround the fruit.
Repeat with the remaining 5 pastries, transferring them gently to two baking pans lined with parchment paper and spacing them far apart.
Combine the sugar, cinnamon, and hazelnuts; then sprinkle over the pastries.
Bake for 15-20 minutes, or until golden and crisp; consume warm.