Additional Ingredients

For the filling:

Further Additional Ingredients

To finish:

2	Free Range Eggs (Happy Eggs) whites, lightly beaten
	Almonds flaked

How to make Making Butter Croissants from Puff Pastry

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1. For the puff pastry dough: sift together the flour and the salt into a mixing bowl and rub in the lard. Stir in enough water to make a soft dough. Wrap in clingfilm and chill for 20 minutes.
2. Put the butter between 2 pieces of non-stick baking paper and flatten out with a rolling pin until it is a rectangle 20cm x 15cm|8\" x 6\".
3. Roll out the dough to a rectangle that measures 25cm x 50cm|10\" x 20\".
4. Remove the butter from the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.
5. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.
6. Repeat stage 5 and chill for 30 minutes.
7. Repeat this rolling and folding twice more and then chill for another 30 minutes and then repeat twice more - the pastry will have been rolled and folded 6 times altogether.
8. Heat the oven to 200C,400F, gas 6. Line a baking tray with non-stick baking paper
9. Roll out the dough on a floured surface and cut into 20 triangles.
10. For the filling: mix the nuts with the butter, raisins, rum, honey and cinnamon.
11. Place a little filling and a little jam on the centres of the triangles and roll toward the tip of the triangles, to form crescent shapes.
12. Place the crescents on the baking tray and brush with egg white and sprinkle with almonds. Bake for 15 - 20 minutes until golden brown. Cool on a wire rack.

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