Strawberry and almond croissants recipe

To make the frangipane, beat together the butter (200 g), caster sugar (200 g) and lemon zest (1) in a large mixing bowl until light and fluffy. Add the eggs (2) one at a time, beating well after each addition. Gently fold in the ground almonds (200 g) and scrape down the sides of the bowl with a spatula to ensure all the ingredients are incorporated.

To make the sugar syrup, add the caster sugar (75 g) to a pan with 150ml water and heat over a medium heat until the sugar has dissolved, then gently bring to the boil. Remove from the heat and stir in the cordial (1 tbsp).

Preheat the oven to 200°C/180°C fan/gas mark 6. Halve the croissant (8) with a serrated bread knife and brush each side with the sugar syrup. Spread each croissant with 2 tbsp frangipane, lay sliced strawberries (12) across the top, and sandwich back together. Spread with a little more frangipane on top and scatter with the flaked almonds (1 handful) and sliced strawberries, pushing the strawberries into the frangipane.

Bake for 18-22 minutes, or until the frangipane is set and golden brown. Remove from the oven and allow to cool slightly before devouring.