Ricotta and Candied Orange Croissants | RICARDO

Ingredients

• ½ cup (105 g) sugar
• 2 tbsp unbleached all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 1 cup (250 ml) hot milk
• ½ tsp (2.5 ml) orange blossom water or vanilla extract
• 1 cup (130 g) ground almonds
• 1 cup (250 ml) ricotta
• 2 tbsp candied orange peel, cut into small dice
• 8 store-bought or homemade croissants
• ¼ cup (60 ml) apricot jam
• 3 tbsp (45 ml) maple syrup
• ½ cup (55 g) blanched sliced almonds