Description
Delight in these flaky, buttery Almond Croissants made with a crisp puff pastry dough filled with a rich almond cream. Perfect as a breakfast treat or an elegant snack, these French-inspired pastries combine a tender almond filling with a golden, crisp exterior, finished with a dusting of powdered sugar and a sprinkle of sliced almonds for added texture and flavor.
Ingredients
Scale
Pastry
- 1 package (2 sheets) frozen puff pastry, thawed
Almond Filling
- 1/2 cup unsalted butter, softened
- 1 cup almond flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
Topping and Finishing
- 1/4 cup sliced almonds
- Powdered sugar for dusting
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Almond Filling: In a mixing bowl, cream together the softened butter, granulated sugar, and almond extract until the mixture is smooth and fluffy. Add almond flour, all-purpose flour, salt, and one egg to the bowl and mix well until a thick almond paste forms a cohesive filling.
- Prepare Puff Pastry: Lightly flour a clean surface and roll out the thawed puff pastry sheets. Cut each sheet into four equal squares, yielding eight squares in total for eight croissants.
- Fill and Shape Croissants: Place a generous tablespoon of the almond filling in the center of each pastry square. Fold each square diagonally to form a triangle or roll each into a classic crescent shape, pressing the edges lightly to seal the filling inside.
- Apply Egg Wash and Add Almonds: Beat the remaining egg with 1 tablespoon of milk to create an egg wash. Brush this mixture gently over each croissant to help them achieve a beautiful golden color. Sprinkle sliced almonds on top for added crunch and flavor.
- Bake: Arrange the prepared croissants on the lined baking sheet and bake in the preheated oven for 18 to 22 minutes until they are golden brown and puffed.
- Cool and Finish: Remove the croissants from the oven and allow them to cool slightly on a wire rack. Once cooled, dust the croissants with powdered sugar for a delicate, sweet finish before serving.
Notes
- You can use leftover or day-old croissants instead of puff pastry by slicing them in half and filling with almond cream before baking.
- Store any leftover croissants in an airtight container at room temperature for up to 2 days to maintain freshness.
- For extra gloss and color, ensure the egg wash is applied evenly before baking.
- Sliced almonds can be toasted lightly before sprinkling for a deeper nutty flavor.
