Summer fruit and hazelnut open croissant sandwich recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 286 calories / serving
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Preheat the grill to medium-high. Toast the croissant halves for 2-3 minutes.

Arrange the fruit and hazelnuts evenly on top of the bottom half of the toasted croissants. Dust with the icing sugar and serve with the top halves.

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  • Ingredients

  • 4 croissants, cut in half horizontally
  • 100g raspberries
  • 50g redcurrants
  • 1tbsp icing sugar
  • 25g hazelnuts, finely chopped
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  • Energy 1199kj 286kcal 14%
  • Fat 15.9g 23%
  • Saturates 6.2g 31%
  • Sugars 8.5g 9%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 31.5g Protein 6.3g Fibre 4.6g


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