Indulge in the delightful taste of freshly baked almond croissants. These flaky pastries filled with almond cream and topped with sliced almonds are a perfect treat for breakfast or afternoon tea.
Ingredients
Croissant Dough
- Flour — 300 g
- Sugar — 50 g
- Salt — 1/2 teaspoon (3g)
- Unsalted Butter, cold — 1 cup (226g)
- Active dry yeast — 2 1/4 teaspoons (7g)
- Warm water — 1/2 cup (120ml)
- Milk — 1/2 cup (120ml)
Almond Filling
- Almond Flour — 1 1/2 cups (150g)
- Powdered sugar — 1 cup (120g)
- Unsalted Butter, softened — 1 cup (226g)
- Egg — 1 pc
- Almond Extract — 1 teaspoon (5ml)
- Sliced Almonds — 1/2 cup (50g)
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Cooking Instructions!
In a large mixing bowl, combine the flour, sugar, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Mix until the mixture resembles coarse crumbs.
In a separate bowl, dissolve the yeast in warm water and let it sit for a few minutes until foamy.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Shape the dough into a ball.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, prepare the almond filling. In a bowl, combine the almond flour, powdered sugar, softened butter, egg, and almond extract. Mix well until smooth.
After the dough has risen, punch it down to release the air. Roll it out into a large rectangle.
Next, cut the dough into triangles and spread the filling on the widest base with a tablespoon.
Spread the almond cream over the rolled out dough. Then we cut into triangles. Next, we turn into croissants, starting from the widest to the narrowest, it is not necessary to twist tightly.
Preheat oven to 375°F (190°C). Lay the croissants on a baking sheet lined with parchment paper.
Bake in preheated oven for 20-25 minutes or until golden brown.
Brush the croissants with beaten egg and sprinkle sliced almonds on top.
Serve warm or at room temperature. Bon appetit!
