Tahini croissants
Serves 4
Easy
Prep:
Cook:
This tahini-and-date-syrup take on almond croissants is rich, slightly bitter and utterly delicious – perfect with espresso
Skip to ingredients
Units:
- 4 slightly staleday-old all-butter croissants
- 3 tbsp date syrup
- 100g buttersoftened
- 100g white sugar(caster or granulated)
- 2 eggs
- 100g tahini
- 3 tbsp plain flour
- 3 tbsp sesame seeds
- icing sugarfor dusting
Nutrition: (2)
- kcal851
- fat53g
- saturates22g
- carbs73g
- sugars38g
- fibre6g
- protein18g
- salt1.08g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Split the croissants so you can open them out like a book, and leave the cut sides exposed to dry out a little more while you do everything else.
step 2
In a small bowl, mix the date syrup with 1 tbsp water to make a thin, spoonable liquid. Set aside.
step 3
Mix the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the tahini and finally the flour to make the tahini cream.
step 4
Trickle the syrup over the cut sides of the croissants and let it soak in, then spoon 1-2 tbsp of the tahini cream over the bottom half of each croissant and place the tops on. Transfer to a baking tray lined with baking parchment and place another tray on top, weighed down with something heavy like a couple of cookbooks. Leave for 10 mins.
step 5
When you’re ready to cook them, remove the weighted tray, spread another tablespoonful of tahini cream over the top of each croissant and sprinkle with sesame seeds. Bake for 12-14 mins until golden. Leave for 10 mins to crisp up, dust generously with icing sugar and serve. Any leftover tahini cream will keep in the fridge for a week.
