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Cinnamon-Almond Croissants

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“Amazingly easy recipe from Pepperidge Farms, perfect for a special breakfast in bed on a certain Sunday in May when you're supposed to spoil a specific someone special in your life. Not that I'm hinting at anything. ;) Prep time includes 40 minutes to thaw the puff pastry.”
1hr 20mins

Ingredients Nutrition


  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F Stir the almond filling and cinnamon in a small bowl. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
  2. Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. Fold the pastry squares over the filling to form a triangle. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape. Brush with the egg.
  3. Bake for 20 minutes or until the pastries are golden brown.

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