Sunday, 14 April 2013
You know it just had to happen eventually . . . the North American in me just cannot resist the combination of Peanut Butter and Jam, and I am always on the look out for a way to use it!!
I had a package of Croissant Roll Dough in the fridge that I wanted to use up before I went away this week and I was inspired to use my favourite Peanut Butter and Jam to create something quite scrummy . . . well, I think it is anyways, and I am sure I am not alone in this.
I love the refrigerated croissant dough . . . it's so adaptable. You can very easily create new rolls with it . . . your imagination being your only limits. In the past I have done Lemon Filled ones and Cinnamon Roll ones, both of which were quite lovely. It was only a matter of time before I made Peanut Butter and Jam ones!
I like to use smooth peanut butter and strawberry jam for these, but do feel free to use chunky peanut butter if you wish, or another jam. I just think that the smooth peanut butter and strawberry jam is the perfect combination.
A simple vanilla drizzle icing is the perfect finishing touch. They turned out just fabulous! DO be careful not to be tempted to use either too much peanut butter or jam . . . this is a case when it's best to be judicious . . . you don't want any blow outs . . .
Altogether they were quite delightful and delicious . . . and something which even my Brit husband found a bit hard to resist! I hope you'll give them a try. I just know you will love them too!
*Peanut Butter and Jam Croissants*
You know it had to happen. Differently delicious. I love peanut butter and jam.
1 packet of refrigerator croissant roll dough
(6 to a pack)
smooth peanut butter
6 tsp of strawberry jam
For the glaze:
130g icing sugar, sifted (1 cup)
few drops vanilla
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Butter the paper. Set aside.
Unroll the croissant dough. Separate into triangles. Spread each triangle with smooth peanut butter. Don't be tempted to add too much and try to stay away from the edges. Drop 1 tsp of strawberry jam at the wide end of each triangle. Again don't overdo it. Too much jam will cause a blow out! Roll up from the wide end to the narrow end. Twist the edges closed gently and place onto the baking sheet, pointed end beneath, and curving slightly. Bake for 10 to 15 minutes until well risen and golden brown. Allow to stand on the baking sheet for 5 to 6 minutes before scooping out onto a wire rack to cool.
Whisk together the icing sugar, vanilla and enough milk to give you a drizzle icing. Drizzle over the croissants. Allow to set and then serve.
Note: do not be tempted to eat these while hot as the jam can burn.