Starters/Snacks Desserts Almond & Cinnamon Wreath
Serves : 4 - 6
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
- 2 x 350g Jus Roll croissants
- 150g ground almonds
- 150g soft cheese
- 75ml orange juice
- 2 tbsp ground cinnamon
- 125g soft brown sugar
- 1 lemon, zested
- 75g icing sugar
- 45ml orange juice
Method
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Preheat the oven to 220°C, fan 190°C, gas mark 7 and grease a large baking sheet.
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Tip the ground almonds, butter, cinnamon, sugar and lemon zest into a bowl and beat until combined into a smooth mixture.
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Unroll the croissant dough and lay both pieces out across a parchment paper lined work surface. Spread the almond mixture over the croissant dough to cover all but 2cm down one long edge.
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Taking the other long edge, roll the dough up carefully into a pinwheel - the edge with no almond mixture will be the seal underneath.
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Using a sharp knife, cut both pinwheels in half lengthways so that the inside layers show.
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Carefully plait the 4 strands of dough into a braid, then loop the braid into a circle and braid the ends together.
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Bake in the oven for 20 minutes until golden brown and risen.
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Remove and cool for 10 minutes on the baking sheet before serving, or transfer to a wire rack until cold.
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Sift the icing sugar into a bowl, add the juice and mix until runny and smooth.
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Spoon over the wreath and serve.
