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To fully appreciate the Heavenly Almond Croissant, it is essential to understand its origins. Croissants, a staple of French patisserie, have a storied history that dates back to the 13th century. Their roots are traced to the Austrian kipferl, a crescent-shaped pastry that was popular long before the croissant as we know it emerged in France. The transformation into the flaky, buttery croissant we adore today occurred in the 19th century when Viennese baker Sylvain Claudius Goy is credited with introducing the kipferl to France.
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Almond Croissants

Indulge in the delight of homemade Heavenly Almond Croissants, a perfect blend of flaky pastry and rich almond filling. This article walks you through the simple steps to create these impressive treats, ideal for breakfast, brunch, or dessert. With layers of buttery goodness and a touch of elegance, they're sure to impress. Discover the history, ingredients, and techniques to make your own today! #AlmondCroissants #Baking #PastryLove #HomemadeDelight #BrunchIdeas #Foodie

Ingredients

4 large croissants (store-bought or homemade)

1 cup almond paste (store-bought or homemade)

1/4 cup powdered sugar

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

2 tablespoons all-purpose flour

1/4 cup sliced almonds, plus extra for topping

1/2 cup granulated sugar

1/2 teaspoon almond extract

1 egg (for egg wash)

A pinch of salt

Instructions

Prepare the Almond Filling: In a medium bowl, combine almond paste, softened butter, powdered sugar, vanilla extract, flour, sliced almonds, and almond extract. Mix thoroughly until you achieve a smooth filling.

    Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

      Slice the Croissants: Carefully cut each croissant in half lengthwise to create a pocket without cutting all the way through.

        Fill the Croissants: Generously spoon the almond filling into each croissant, spreading it evenly. Press the halves back together gently.

          Prepare the Egg Wash: In a small bowl, beat the egg with a tablespoon of water. This will create a beautiful golden finish on your croissants.

            Brush and Sprinkle: Place the filled croissants on the prepared baking sheet. Brush the tops with the egg wash and sprinkle extra sliced almonds and granulated sugar on top for added crunch and sweetness.

              Bake: Bake in the preheated oven for about 15-18 minutes, or until they are golden brown and toasted on the outside.

                Cool and Serve: Allow the croissants to cool on a wire rack for a few minutes before serving. Dust with additional powdered sugar if desired.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 croissants |