Ingredients
Servings: ￩￫
| 4.2 | ounces Apricot Paste (any flavor works well) |
| 1 | Tbsp Candied Ginger, finely diced |
| 2 | Tbsp Ricotta Cheese |
| 1 | Roll Pillsbury Croissant Dough (I use the low-fat version) |
| 1 | Large Egg |
| 1 | Tbsp Water |
Instructions
Pre-heat oven to 400º. Line a baking sheet with parchment paper.
Add apricot paste to a microwave safe bowl (or to a small saucepan over medium-high heat) and heat for a few seconds until it starts liquefying and is easy to stir. Add diced ginger and stir well. Add ricotta cheese and stir.
Unroll the dough and separate the eight triangles. Drop approximately one tablespoon of the mixture onto the larger end of each triangle. Roll up each triangle, starting at the large end. Place on parchment paper.
Whisk together egg and water to make a wash. Brush the tops of the rolled croissants with the egg wash. Add a few small pieces of diced ginger on top (optional).
Cook for 9-11 minutes or until golden brown on top. Serve warm.
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