Ricotta and Candied Orange Croissants

Ingredients

• • ½ cup (105 g) sugar
  • 2 tbsp unbleached all-purpose flour
  • 1 pinch ground cinnamon
  • 1 egg
  • 1 cup (250 ml) hot milk
  • ½ tsp (2.5 ml) orange blossom water or vanilla extract
  • 1 cup (130 g) ground almonds
  • 1 cup (250 ml) ricotta
  • 2 tbsp candied orange peel, cut into small dice
  • 8 store-bought or homemade croissants
  • ¼ cup (60 ml) apricot jam
  • 3 tbsp (45 ml) maple syrup
  • ½ cup (55 g) blanched sliced almonds