- 4 croissants, 1-2 days old
- 80 g butter, softened but not melted
- 40 g white sugar
- 1 egg
- 2-4 drops pandan extract (or ⅛ tsp vanilla extract)
- 2 teaspoons flour, sifted
- 120 g desiccated coconut
Preheat oven to 170°C. Lay the croissants on a board and, using a serrated knife, cut them from one side almost through to the other – make sure you keep both halves intact though. Place the butter and sugar in a bowl and beat with a wooden spoon until light and creamy. Beat in the egg and pandan extract and then stir in the flour and a pinch of salt, then the coconut. Open up the croissants and spread the mixture onto them as though you were buttering them. Place on a baking tray lined with baking parchment and bake for 12-15 minutes, at which point the filling should just be beginning to colour. Lovely eaten straight from the oven, they’re also delicious eaten cold.