Almond Croissants
photo by rigbyblue
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
16 Pastries
ingredients
- 8 ounces almond paste
- 1⁄4 cup confectioners' sugar, with additional for dusting
- 3 egg yolks, divided
- 1⁄4 teaspoon almond extract (optional)
- 2 rolls thawed frozen puff pastry (1 box)
- 1⁄2 cup sliced almonds
directions
- Preheat oven to 400 degrees. Line sheet pan with parchment paper.
- Using a stand mixer with paddle or a hand held mixer, beak up almond paste thoroughly. Blend in 2 egg yolks, sugar and extract. Set aside.
- Unroll puff pastry and cut each sheet into triangles. I buy the pre-rolled sheets to make life easier. I find it makes it more consistent. If you have to roll it out, it should be about a 12x16 inch rectangle.
- Put a spoonful of filling along the wide end of the triangle and roll into croissant shape. Continue to shape rest of pastries. I wet my finger with water to secure the top of the triangle at the end of rolling.
- Mix remaining egg yolk with 1 tbsp of water and lightly brush each pastry with the egg wash. Sprinkle on sliced almonds ensuring they stick. Bake 14-16 minutes until golden brown. WATCH CAREFULLY.
- Remove from oven and place each pastry on a cooling rack. Sifts icing sugar on warm pastries and enjoy!
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