A simple and mostly homemade recipe for the tastiest almond croissants. This saves time without impacting the incredible crispness of the croissant or the flavor of the sweet almonds!
About a month ago, and on a whim, I decided I really wanted to try my hand at almond croissants. But, this mama doesn't have a whole lot of time to spare. So I needed a way to fill my baking tank up that wouldn't involve an entire afternoon.
And friends, I have discovered the tastiest way to make quick almond croissants that don't skimp on taste! You would think they are entirely from scratch instead of just half from scratch. They look the part and taste the part. It's a total win!!
**Be sure to set your puff pastry out 2-3 hours before you're ready to start baking so that it can properly thaw**
- What You'll Need
- 2 sheets of puff pastry, thawed
- 3 TBSP butter, chilled + cubed
- 1 egg
- 1 TSP water
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 TSP almond extract
- Sliced almonds
- What You'll Do
- Preheat the oven to 425°and line a baking sheet with parchment paper.
- Lay out one sheet of puff pastry. Evenly arrange your cubed butter all over it. Now top this sheet with the second sheet of puff pastry. Using a rolling pin, spread the sheets out to double their original size.
- Cut the sheets in half, horizontally. Lay the two sheets out horizontally on your surface. Starting in the lower left corner, you'll make triangular cuts in each half of the dough, kind of like zig zags.
- Beginning at the wider side (across from the tip of your triangular dough), roll the dough up to make the croissant shape. Set on your baking sheet.
- In a small bowl, whisk your egg. Then add the teaspoon of water and whisk again. Gently brush your egg wash on each croissant, covering well.
- Bake for 16 minutes.
- While the croissants are baking, it's time to make almond simple syrup. Bring the 1/2 cup of water and 1/2 cup of sugar to a boil. Once all of the sugar has dissolved, remove the saucepan from the heat. Let it cool for just a bit, then add the almond extract and stir well.
- Your croissants should be ready to come out of the oven now. Using a brush, coat one croissant at t time with the almond simple syrup. Then sprinkle (I tend to just gently place) the almond slices on top. Now dip your brush back in the simple syrup and let it drip onto the top of the croissants and almonds again. You don't want to brush a second coating on because it will just knock the almonds off.
- Do this until all of your croissants have been topped with almonds and simple syrup. Put back in the oven and bake for 5 minutes.
- Apply another sprinkling of almond simple syrup and bake again for 3 minutes or so until the tops are perfectly brown.
- The last step is pulling the croissants out one last time and laying a piece of aluminum foil over them. Bake them covered for 6-8 minutes. This helps the middle bake without burning the tops of the croissants. If you're curious if the inside is cooked, just cut one in half and judge that way!
- Now enjoy those beautiful croissants!!
I store mine either in tupperware or in a ziploc bag. When I want to enjoy one (usually as an afternoon treat with an iced coffee), I microwave the croissant for about 10 seconds or less. It's just as yummy! They last for about a 5-7 days.
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