Monday, November 29, 2021

Almond Cream Croissants

 

 If you've got 20 minutes, that's all it takes to put together these Ridiculously Easy Almond Croissants. They look like they came from an upscale French bakery and they're ridiculously delicious too! Filled with a delicious almond cream and a buttery croissant so good it makes your head spin.  So easy!

Almond Cream Croissants

1 package of purchased puff pastry (2 sheets) 

3 tablespoons very soft butter 

¼ cup granulated sugar 

1 large egg 

1 teaspoon vanilla extract 

¼ teaspoon almond extract 

½ cup almond flour 

1 tablespoon all-purpose flour 

17.25- ounce package of purchased puff pastry (2 sheets) 

½ cup sliced almonds

powdered sugar for sprinkling

Drizzle: 

1⁄ cups powdered sugar for drizzle

5 - 5 1⁄ teaspoons milk 

1 teaspoon vanilla extract 

Preheat the oven to 400 degrees. Line a 9 x 13 (or larger) sheet pan with parchment paper.

Filling

Combine the butter and sugar in a medium-size bowl. Whisk together well. Add the egg and both vanilla and almond extracts. Whisk again until smooth.

Add the almond flour and stir to combine. Add the all-purpose flour and stir again until smooth.  Set aside.

For the croissants:

Unfold thawed (but still cold) puff pastry on a work surface. With a sharp knife, cut the dough into 3 equal-size rectangles (see picture). Cut each rectangle into 2 long triangles.

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

Place all of the triangles with the long end, facing you. Cut a small slit at the wide end of each triangle (this will make it easier to roll up pretty-shaped croissants).

Scoop 2 teaspoons of the filling onto each triangle. Spread the filling over the surface of each triangle.  Add one tablespoon of milk to the leftover almond filling and set aside.

Starting at the wide end, roll the dough into croissants, spreading the dough apart a bit at the wide end as you start to roll. 


 


 

 

 

 

 

 

 

 

 

Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan, spacing 1½ inches apart.  You may have to do two batches if they do not fit on your pan.

Brush each croissant with the egg wash, (one egg beaten with a tablespoon of water) lightly but covering all of the exposed surfaces.

Place in the preheated oven and bake for 15 minutes. Remove from the oven and brush with the diluted almond filling. Sprinkle each croissant with a scant tablespoon of sliced almonds. Return to the oven for another 5-7 minutes or until medium golden brown.


 

 

 

 

 

 

 

 

 

 

 

  

Remove from the oven and transfer to a cooling rack. Allow the croissants to cool for 10 minutes and sprinkle on the powdered sugar.  Next drizzle the top with icing. Then top with more almonds.

 


 

 

 

 

 

 

 

 

 

 

 

Note: You can just roll your croissants instead of making them the traditional shape.  Simply fold them over on one side and then do the same with the other side. Use some egg wash as glue and seal the dough and then flip it over and bake.

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