Almond Croissant Bites

Found a recipe for Cherry Croissant Bites and used it with an Almond Custard (recipe below) instead of doing my usual custard eclairs. The recipe used Pillsbury croissant dough but I could only get Jus-Rol which I think were far bigger triangles. If I did again I would cut the pastry triangles down some.

1. Unroll the pastry triangles and place the largest part of each in a muffin tin.
2. Fill with desired filling and wrap the corners across.
3. Bake at 375 (Fan 160) for 12 - 15 minutes - I turned the oven down after 10 as they were cooking very well.

Allow to cool and top with icing (mix icing sugar with milk to a stiff runny consistency).
Decorate as you like :)

Almond Custard Filling

1 cup milk

1 tsp vanilla essence

1 tsp almond essence (optional)

2 egg yolks

¼ cup caster sugar

¼ cup flour

1 cup ground almonds

1.  Bring the milk and essence to scalding point in a saucepan.

2.  In a bowl beat the egg yolks, sugar and flour together to make a thick paste. Gradually pour the hot milk onto the egg mixture, beating quickly to mix together.

3.  Return the mixture to the saucepan and stir over a low heat until the mixture becomes quite thick. Boil for 1 minute stirring all the time. Add the ground almonds and set aside to cool.