Baked Croissant Pastry with Apricot Sauce
- For the pastry
stale Milk croissants
- 250 milliliters
- 300 grams
- 30 grams
- 1 tablespoon
Powdered sugar (to sprinkle)
For the pastry: Cut croissants into thin slices. Combine 125 ml (approximately 1/2 cup) milk, 1 pinch of salt, 2 tablespoons sugar and egg. Pour over croissant slices and leave to sit for 10 minutes. Grease a baking dish with butter and pour in half the croissant mixture. Peel apples, cut in half, remove seeds and cut into thin slices. Mix 2 tablespoons sugar and cinnamon. Sprinkle apples, raisins and cinnamon sugar onto croissant mixture. Add remaining croissant mixture on top. Combine 125 ml (approximately 1/2 cup) of milk and 1 egg yolk together and pour over croissant mixture. Cover with butter flakes and bake in a hot oven at 180°C (approximately 350°F) for 45 minutes until golden brown and surface is crispy. Dust with icing sugar and serve with apricot sauce.
For the apricot sauce: Rinse apricots and briefly put in boiling water. Remove and plunge into ice water and peel off skin. Cut in half, remove pits and mash together with honey, lime juice and liqueur.
Arrange the baked croissant pastry with apricot sauce on plates and serve immediately.