Description
Indulge in these flaky, buttery almond croissants filled with a rich almond cream, perfect for breakfast or a delightful afternoon treat!
Ingredients
- Almond filling
- Beaten egg
- Slivered almonds (optional)
- Powdered sugar (optional)
Instructions
- Take one triangle of dough and place a spoonful of the almond filling at the base. Gently roll the triangle from the base to the tip, tucking the tip underneath the croissant to secure it.
- Place the shaped croissant on a baking sheet lined with parchment paper. Repeat with the remaining triangles and filling.
- Cover the croissants with a damp kitchen towel and let them rise in a warm place for about 30-45 minutes, or until they have puffed up.
- Preheat your oven to 375°F (190°C).
- Brush the tops of the croissants with the beaten egg for a golden finish. Sprinkle slivered almonds on top if desired.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
- Remove from the oven and let cool slightly before dusting with powdered sugar, if using.
Notes
- For best results, ensure your butter is cold when making the butter block.
- Allowing the dough to rest between turns is crucial for achieving flaky layers.
- These croissants can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 180 minutes
- Cook Time: 25 minutes