Tahinikrokanter

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1. 1
   Heat the oven to 180C/160C fan/gas 4. Split the croissants so you can open them out like a book, and leave the cut sides exposed to dry out a little more while you do everything else.
2. 2
   In a small bowl, mix the date syrup with 1 tbsp water to make a thin, spoonable liquid. Set aside.
3. 3
   Mix the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the tahini and finally the flour to make the tahini cream.
4. 4
   Trickle the syrup over the cut sides of the croissants and let it soak in, then spoon 1-2 tbsp of the tahini cream over the bottom half of each croissant and place the tops on. Transfer to a baking tray lined with baking parchment and place another tray on top, weighed down with something heavy like a couple of cookbooks. Leave for 10 mins.
5. 5
   When you’re ready to cook them, remove the weighted tray, spread another tablespoonful of tahini cream over the top of each croissant and sprinkle with sesame seeds. Bake for 12-14 mins until golden. Leave for 10 mins to crisp up, dust generously with icing sugar and serve. Any leftover tahini cream will keep in the fridge for a week.