Ingredients
Method
1.Using small sharp knife, carefully cut open the inside edge of croissants to make a pocket, leaving 1cm (½ inch) at each end. Spread jam in pockets; fill with sliced strawberries.
2.Whisk sugar, egg, milk and extract in shallow bowl until combined.
3.Heat half the butter in large frying pan. Dip 4 croissants, one at a time, in milk mixture; drain off excess. Place croissants in pan; cook until browned both sides. Remove from pan; cover to keep warm. Repeat with the remaining butter, croissants and milk mixture.
4.Serve croissants dusted with sifted icing sugar, and accompanied with extra strawberries.
