Sweet, spice and crunch is the best description for this variation on both a Kardemummabullar (Cardamom bun) and a spiced croissant. Not exactly either, but taking something from each these beauties can be made in the sandwich toaster, making them Toastie Cardamom Croissants. Flakey croissant type layers inside with a filling of sweetened cardamom butter and crisp on the outside studded with roasted ground cardamom, a perfect alternative to the traditional cardamom buns, cooked in minutes.
My mother isn’t a big baker and nor a cake eater so that essential part of Fika passed us by. However Fika is so much more than coffee and a cake (the cake is essential) it’s about taking a moment, a break from routine and a chance to slow down, that is factored into every day. Real Fika means using classic recipes often passed from one generation to another, like cinnamon buns, Swedish apple cake or Swedish cheesecake. But despite Fika being a part of my day, I do like playing around with the traditional flavours. These toastie cardamom croissants are great for breakfast but would be perfect for fika too. Ska vi fika? Should we fika?
These are made using ready made croissant dough from the supermarket and the only ‘cooking’ is mixing the butter, sugar and cardamom together and resting it in the fridge. You can buy ground cardamom but grinding your own with a spice mill or pestle and mortar gives a fresher flavour because cardamom doesn’t keep its flavour very well, once it’s ground, but either is fine for this recipe.
Toastie Cardamom Croissants
Makes 3 rounds
- 40g softened unsalted butter
- 11/4 tsp of ground cardamom or 15 pods husks removed and ground
- 2 tbsp caster sugar
- 1 roll of bought croissant dough (makes 6 croissant)
- Orange blossom honey to drizzle
- Ground hazlenuts to sprinkle
- mix together the butter, ½ tsp of the cardamom and the sugar and press out to flatten about the thickness of a £1 coin. wrap in cling film and place in the freezer for 15 mins until cold and solid.
- Unroll the croissant dough and cut into 3 equal squares each made up of 2 triangles of dough.
- Using your thumb and first finger pinch together the dotted cuts made in the dough to separate it into individual triangles, so that you're left with 3 squares rather than 6 triangles.
- Lightly oil the sandwich maker plates with sunflower or vegetable oil, wiping off any excess with kitchen paper and switch on.
- Sprinkle one side of the squares of dough with the remaining cardamom and lightly press into the dough.
- Remove the butter from the freezer and cut into 3 roughly equal pieces, place 1 piece on each square of dough, towards the left side.
- Using a little water dampen the edges of the dough and fold in half , press the edges together. you'll now have 3 rectangles. Roughly trim off the excess dough so that it fits your sandwich maker.
- Wrap one in cling film and put in the fridge and place the other two into the sandwich maker as you would if you were making a toastie using bread. Gently close the lid and cook for 5 mins.
- Lift the lid, the dough should now be golden brown, fragrant and crisp on the outside. Carefully remove from the sandwich maker and leave to cool slightly on a wire rack. Cut into halves and drizzle with orange blossom honey and sprinkle with chopped hazlenuts.
- Repeat with the final piece of dough from the fridge.
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