Almond Croissants

There’s something undeniably enchanting about the aroma of freshly baked pastries wafting through the air. Among the myriad of treats one can create at home, almond croissants stand out as a particularly delightful choice. With their flaky, buttery layers, rich almond flavor, and a sweet, nutty filling, these pastries are a celebration of indulgence. The joy of crafting them from scratch is not just in the final product but in the entire process, making it a rewarding experience for bakers of all skill levels.

Indulge in the delightful taste of homemade almond croissants! This recipe features layers of flaky pastry, rich almond filling, and a sprinkle of sliced almonds for the perfect crunch. Begin by creating a buttery dough, then master the art of laminating for that iconic texture. With warm milk, almond extract, and a touch of sugar, these croissants are sure to impress. Perfect for breakfast or a sweet treat any time of day! Enjoy the bliss of baking with this easy step-by-step guide.

Print Recipe Pin Recipe

Ingredients

4 cups all-purpose flour

1 1/2 cups unsalted butter (cold)

1 cup milk (warm)

1/4 cup sugar

2 teaspoons active dry yeast

1 teaspoon salt

2 large eggs

1 cup almond paste

1/2 cup powdered sugar

1 teaspoon almond extract

1/4 cup sliced almonds (for topping)

1 egg (for egg wash)

Instructions

Activate Yeast: In a bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for about 5-10 minutes until frothy.

Make Dough: In a large mixing bowl, whisk together flour and salt. Add yeast mixture and 2 eggs. Mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth.

Prepare Butter Block: Place the cold butter between two sheets of parchment paper. Roll it out into a rectangle, about 1/2 inch thick. Chill until firm.

Incorporate Butter: Roll the dough into a larger rectangle (about 1 inch thick). Place the chilled butter block in the center, folding the dough over the butter. Seal the edges well.

Laminate the Dough: Roll the dough into a long rectangle. Fold it into thirds like a letter (this is the first turn). Wrap in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, refrigerating between turns.

Prepare Almond Filling: In a bowl, mix almond paste, powdered sugar, and almond extract until smooth.

Shape Croissants: Roll the laminated dough into a large rectangle and cut it into triangles. Place a tablespoon of almond filling at the wide end of each triangle, then roll tightly toward the point. Bend into a crescent shape.

Proofing: Place croissants on a lined baking sheet, cover, and let rise in a warm area for about 1-2 hours until doubled in size.

Preheat Oven: Preheat your oven to 400°F (200°C).

Egg Wash: Beat the remaining egg and brush it over the risen croissants. Sprinkle sliced almonds on top.

Bake: Bake in the preheated oven for 15-20 minutes or until golden brown.

Cool and Enjoy: Allow the croissants to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature!

Prep Time: 45 minutes | Total Time: 6 hours (includes rising) | Servings: 12 croissants