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Almond Croissants

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110* to 115*)
3 egg yolks
FILLING:
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
EGG WASH:
1 egg white
1 tablespoon water
1/4 cup sliced almonds

In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar
and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture;
mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate

Printed from tasteofhome.com Jul 24, 2008

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Almond Croissants cont.

overnight. Punch dough down. Turn dough onto a lightly floured surface;
divide in half. Roll each piece into a 12-in. circle; cut each circle into eight
wedges. In a small mixing bowl, beat filling ingredients until smooth. Spread
filling over wedges; roll up from wide end. Place with point side down 3 in.
apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and
let rise in a warm place for 1 hour (dough will not double). Beat egg white
and water; brush over croissants. Sprinkle with almonds. Bake at 350° for
15-20 minutes. Remove from pans to wire racks to cool.

Yield: 16 rolls.