Ridiculously Easy Almond Croissants
User Reviews
5
Ridiculously Easy Almond Croissants
Description
Ridiculously Easy Almond Croissants combine puff pastry sheets with a homemade almond frangipane to create a flaky, tender pastry filled with a nutty, sweet almond cream. The frangipane is made by whisking softened butter with sugar, eggs, vanilla, almond extract, almond flour, and a bit of all-purpose flour until smooth. The puff pastry is thawed, cut into triangles, and each is topped with the frangipane before rolling and shaping. Sliced almonds are added on top before baking, which results in a golden crust with a crisp almond topping. Baking at 400˚F ensures the pastry puffs up to a light, layered texture while the almond filling becomes creamy inside. These croissants present a classic almond flavor with buttery pastry and a subtle almond aroma from the extracts.
This recipe fits home cooks looking for a pastry that balances convenience with fresh baking, since puff pastry reduces prep time. These almond croissants can be enjoyed for breakfast or as a sweet snack alongside coffee or tea.
The frangipane recipe is adapted from The Spruce Eats for a reliable almond filling. Using very soft butter helps achieve a smooth almond cream, and slitting the wide end of each triangle before rolling yields a neater croissant shape. Slicing the final almond topping evenly helps promote crispness during baking. This method skips traditional dough preparation while delivering a classic almond croissant experience.
Ingredients
For the almond cream (frangipane) :
- 3 tablespoons butter very soft
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup almond flour
- 1 tablespoon all-purpose flour
For the egg wash:
- 1 large egg
- 1 teaspoon water
For the croissants:
- 17.25- ounce puff pastry 2 sheets, package of purchased
For finishing:
- ½ cup almonds sliced
- powdered sugar for sprinkling
Instructions
For the prep:
- Preheat the oven to 400˚F. Line a 13x18-inch sheet pan with parchment paper.
For the frangipane (almond cream)
- Combine the butter and sugar in a medium-size bowl. Whisk together well. Add the egg and extracts. Whisk again until smooth.
- Add the almond flour and stir to combine. Add the all-purposeflour and stir again until smooth.
For the egg wash:
- Combine egg and 1 teaspoon water in a small bowl. Stir vigorously with a fork until well combined. Set aside.
For the croissants:
- Unfold thawed (but still cold) puff pastry on a work surface. With a dough cutter or sharp knife, cut the dough into 3 equal-size rectangles (see picture above in the post). 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 frangipane onto each triangle. Spread the frangipane over the surface of each triangle.
- Add one tablespoon of milk to the leftover frangipane 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.
- Brush each croissant with the egg wash, 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 frangipane. 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 then sprinkle with powdered sugar. Put on your French bakers hat and serve warm or at room temperature. Bon Appétit!
Notes
- Use very soft butter to ensure a smooth almond cream consistency.
- Thaw puff pastry thoroughly but keep it cold to make cutting and shaping easier.
- Cut a small slit at the wide end of each triangle to help roll the croissants neatly.
- Sliced almonds add texture and subtle nutty flavor on top before baking.
- The croissants are best enjoyed fresh but can be stored briefly and reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 132mg | 6% |
| Potassium | 62mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 107IU | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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