Swedish Pepparkakor Cookie Butter Croissants

Swedish Pepparkakor Cookie Butter Croissants


For the Cookie Butter filling:
  • 100g Swedish pepparkakor cookie crumbs (3/4 cup)
  • 85ml of water (1/3 cup, plus 1 TBS)
  • 1/4 tsp ground cinnamon
  • 2 TBS golden syrup (if you can't get that use corn syrup)
  • 85g coconut oil (1/2 cup)
You will also need:
  • 8 stale regular sized croissants
  • 4 TBS melted butter
  • 4 TBS cinnamon sugar
  • 1 TBS cookie crumbs as above
To finish:
  • 60g icing sugar (1/2 cup)
  • milk to thin
  • additional crumbs as desired


  1. You may not need all of the cookie butter, depending on how rich a filling you want for your croissants. I used it all, but I am greedy Gus.
  2. Measure the cookie crumbs into a saucepan along with the water, cinnamon and golden syrup. Heat over low heat stirring constantly, until the crumbs have dissolved and you have a smooth lump-free mixture. Pour and scrap into a tall beaker. Let cool. Add the coconut oil. Blitz with an immersion/stick blender until smooth. You can store this in a jar in the refrigerator, until you are ready to use it.
  3. When you are ready to make your croissants, preheat the oven to 190*C/375*F, gas mark 5.  Line a baking tray with buttered foil.
  4. Using a serrated knife, and cutting from the rounded outer edge, cut them in half almost all the way, leaving a hinge on one side. Spread each inside generously with some of the cookie butter. Close. Place onto the buttered baking sheet. Brush each croissant generously with the melted butter. Mix together the cinnamon sugar and the cookie crumbs. Sprinkle them evenly over the butter brushed croissants. Bake in the preheated oven for 8 to 10 minutes, until golden brown and crisp. Remove and set aside to cool for a few minutes.
  5. Whisk together the icing sugar and just enough milk to make a thin drizzle icing. Flick this decoratively over top of each croissant and sprinkle with a few cookie crumbs to decorate. Serve warm.

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