Almond croissants are one of my favorite treats, and with this recipe for Easy Almond Croissant (Using Puff Pastry and Almond Paste!), I've made them to where they can be a quick treat to share with your whole family!
Prep Time:30 minutesmins
Cook Time:23 minutesmins
Brushing:5 minutesmins
Total Time:58 minutesmins
Equipment
1 baking sheet
1 Mixing Bowl
1 Rolling Pin
1 whisk
1 parchment paper
Ingredients
117 ounce packagePuff Pastry
2largeeggs
4TablespoonsButtersoftened
⅓cupGranulated Sugar
½teaspoonAlmond Extract
½cupAlmond Flourfinely ground
1TablespoonAll-Purpose Flour
½cupSliced Almonds
Instructions
General Prep
Preheat oven to 400* and line cookie sheet with parchment or mat.
Almond Cream/Almond Paste
Whisk the butter & sugar in a bowl.
Add 1 egg and the vanilla & almond extracts and stir until smooth.
Add in almond flour and all-purpose flour and stir to combine.
Egg Wash
With the other egg, add to a small bowl with a little water and mix well and set aside.
Puff Pastry Prep
Using thawed puff pastry, lay pastry out on work surface & cut into 3 equal rectangles, then cut each rectangle into 2 large triangles.
Cut a small (3/4 inch) slit in the wide end of each triangle. (It will help it roll up easier!)
Assembly of Croissants
Put 2 teaspoons of almond mix on top of each triangle and spread evenly over entire triangle. (there will be leftover almond mixture)
Starting at the wide end of your triangle, spread the dough apart a bit (where you made the cut) and and start to roll into a crescent until you get to the end and press down on the tip of triangle to secure dough together and place crescent on a lined baking sheet.
Brush each croissant w/egg wash & bake for 15 minutes at 400*.
Finishing Instructions
While croissants are baking, add splash of milk to the almond mix & stir.
After 15 minutes, pull crescents out of the oven and brush with diluted almond mixure and top with sliced almonds. Bake for another 5-7 minutes until golden brown.