Description
These Ridiculously Easy Almond Croissants combine buttery puff pastry with a luscious almond cream filling, topped with sliced almonds and a dusting of powdered sugar. Perfectly flaky and almond-scented, they make an indulgent breakfast or snack that’s surprisingly simple to prepare at home.
Ingredients
Frangipane (Almond Cream)
- 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
Egg Wash
- 1 large egg
- 1 teaspoon water
Croissants
- 17.25-ounce package of purchased puff pastry (2 sheets), thawed but still cold
- ½ cup sliced almonds
- Powdered sugar (for sprinkling)
- 1 tablespoon milk (to dilute leftover frangipane)
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 400˚F. Line a 13×18-inch sheet pan with parchment paper to prevent sticking and for easy cleanup.
- Make Frangipane: In a medium bowl, combine softened butter and granulated sugar, whisking until smooth. Add the egg, vanilla extract, and almond extract, whisking again until fully incorporated. Stir in almond flour, then add all-purpose flour and mix until the frangipane is smooth and creamy.
- Prepare Egg Wash: In a small bowl, whisk together the egg and water vigorously until well blended. Set aside for later use.
- Shape Croissants: On a clean surface, unfold the thawed puff pastry sheets. Using a knife or dough cutter, cut each sheet into 3 equal rectangles. Then cut each rectangle diagonally in half to make 2 long triangles. Place each triangle with the long end facing you and cut a small slit at the wide end to help with rolling.
- Fill Croissants: Spoon about 2 teaspoons of frangipane onto each triangle. Spread it evenly over the surface, leaving edges clear for rolling. Add one tablespoon of milk to any leftover frangipane and set aside for brushing later.
- Roll Croissants: Starting at the wide end, gently stretch the dough apart slightly and roll it up towards the tip, forming classic croissant shapes.
- Arrange on Baking Sheet: Repeat the process for remaining croissants and place them on the prepared sheet pan, spacing them about 1½ inches apart to allow for expansion during baking.
- Apply Egg Wash: Lightly brush all exposed surfaces of each croissant with the prepared egg wash, which will give a beautiful golden finish.
- Bake First Phase: Bake the croissants in the preheated oven for 15 minutes until they begin to turn golden.
- Brush with Diluted Frangipane and Add Almonds: Remove the croissants from the oven, brush the tops with the milk-diluted frangipane, then sprinkle evenly with sliced almonds.
- Bake Second Phase: Return the croissants to the oven and bake for an additional 5-7 minutes or until they achieve a medium golden brown color and are fully baked through.
- Cool and Serve: Transfer the croissants to a cooling rack and let them cool for 10 minutes. Finally, dust with powdered sugar before serving them warm or at room temperature. Enjoy the delightful almond aroma and flaky texture!
Notes
- Use cold but thawed puff pastry for best rolling results and flakiness.
- The slit at the wide end of each triangle prevents the croissant from bursting while baking.
- Adding milk to leftover frangipane before brushing helps create a glossy, flavorful topping.
- Cooling the croissants slightly enhances the flavor and prevents burning your mouth when eating warm.
- Store leftover croissants in an airtight container at room temperature for up to 2 days; reheat briefly in the oven for best texture.
- For a nut-free alternative, omit almond flour and extract, and replace with hazelnut flour and hazelnut extract if desired.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Pastry
- Method: Baking
- Cuisine: French
