Ingredients
- 2 Florida Grapefruit, juiced
- 80g apple, peeled, cored, and cut into small cubes
- 250g rhubarb, chopped into 1cm pieces
- 250g sugar
- 1 vanilla pod
- 340g pack of ready-rolled croissant dough (makes 6)
Instruction
- Make the filling: Place the chopped apple, sugar, and vanilla pod into a shallow pan over medium heat. Cook for 10 minutes until the apples are soft and starting to break down.
- Add the chopped rhubarb and the juice of two Florida Grapefruit.
- Boil for another 10 minutes, allowing the fruit to soften and the liquid to reduce into a sticky, jammy consistency.
- Carefully transfer the rhubarb & Florida Grapefruit jam into a clean jam jar and leave it to cool completely.
- Assemble the pastries: roll out the croissant dough and spread a generous layer of the cooled jam over the surface.
- Roll the dough back up into a log, then slice into 2–3cm thick rounds.
- Bake: arrange the Danish rolls onto a lined baking tray and bake in a preheated oven at 170°C for 15–20 minutes, or until golden brown and beautifully flaky.
- Serve & enjoy! These are delicious warm from the oven, but also great at room temperature.
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