Almond Croissants
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min.
YIELD: 16 rolls.
This tender almond croissant recipe is a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter.
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/4 cup warm water (110° to 115°)
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4 cups all-purpose flour
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1/4 cup sugar
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1 teaspoon salt
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1 cup cold butter
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3/4 cup warm milk (110° to 115°)
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3 egg yolks
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FILLING:
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1/2 cup almond paste
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1 egg white
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1/4 cup confectioners' sugar
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EGG WASH:
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1 egg white
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1 tablespoon water
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1/4 cup sliced almonds
Directions
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1.
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 overnight.
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2.
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 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).
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3.
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.
Nutrition Facts
1 each: 296 calories, 16g fat (8g saturated fat), 72mg cholesterol, 278mg sodium, 33g carbohydrate (7g sugars, 1g fiber), 6g protein.
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