Almond Croissants with Puff Pastry and homemade almond paste, a delicious recipe that is incredibly easy to make, perfect for tantalising your taste buds. This is no ordinary breakfast or brunch, but quite a fancy one, great for special occasions or perhaps a lazier start of a day at the weekend when you feel like spoiling yourself with something nice. Flakey and golden, with a nice crunch coming from the almonds, what a treat this is!
While I do like the idea of a continental breakfast, I wouldn't start every single day with something sweet, but I'm rather more of a savoury girl who prefers a healthier start of the day.
But weekends are a different thing, there is no rush to get going like there is during the week, so we all have time for a longer, more indulgent breakfast. Our go-to are usually American pancakes on a Saturday and banana waffles on a Sunday.
But mixing things up now and then is a good idea, and these homemade almonds croissants have been an absolute delight, we all enjoyed them very much and I'm definitely making them again soon.
You could make your own dough for croissants, like I did with my chocolate crescents, but using ready-made / ready-rolled puff pastry is a game-changer. You get incredibly delicious, flakey and golden puff pastry that works so well with the rest of the ingredients.
Making your own almond paste for croissants or any other desserts is way easier than you'd think. You only need 5 ingredients and a stand mixer, or blender to make the filling - how easy is that?!
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- ground almonds - not to be confused with almond flour which is a lot lighter in colour and finer in texture. The ground almonds are coarser and darker in colour, as it's made with skin-on, whole almonds that are ground
- icing sugar - or confectioners' sugar
- egg white - this is the binding agent in the almond paste
- almond extract - for an even more intense almond flavour
- flaked almonds - they are sprinkled over the croissants for a good crunch
- egg - brushed over the croissants, it helps with a golden colour and also to stick the almond flakes to the baked goodies
- ready-rolled puff pastry - the easiest puff pastry for this recipe!
Step-by-step photos and instructions
- add the ground almonds and icing sugar to a blender or stand mixer and blitz for a few seconds to combine
- add the egg yolk and almond extract, and blitz again to form a paste (see photo 4)
- use a sharp knife to cut a ready-rolled puff pastry in half, then cut 6 triangles out of puff pastry half
- add a dollop of almond paste at the base of each triangle, then roll it into a croissant shape
- brush each croissant with beaten egg, and sprinkle flaked almonds on top
- arrange the croissants onto a baking tray and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes or until golden
Expert tips
These croissants are on the smaller side, which makes them the perfect bites to enjoy with a hot drink. If you want bigger croissants, instead of cutting the puff pastry in half and getting 12 mini croissants in total, you cut the whole sheet into 6 big triangles.
The baking time will be slightly longer if you go for bigger croissants, I would still keep an eye on them after 15 minutes, just to make sure you get the perfect colour on them.
A good puff pastry does make all the difference, for perfect lamination and flakiness, an all-butter puff pastry is the better option.
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Almond Croissants
Ingredients
- 1 ready-rolled puff pastry
- 1 cup ground almonds (120 g)
- ½ cup icing sugar + 1 tablespoon for dusting (confectioners' sugar, 65 + 15 g)
- 1 egg white ( from a large egg)
- 1 teaspoon almond extract
- ¼ cup flaked almonds
- 1 egg ( for brushing the croissants)
Instructions
- To make the almond paste, add the ground almonds and sieved icing sugar to a blender or stand mixer and blitz for a few seconds to combine.
- Add the egg white and almond extract, and blitz again to form a paste.
- Cut the puff pastry in half, then cut each half into 6 triangles.
- Place a dollop of almond paste at the base of each triangle, then roll into a croissant.
- Brush the croissants with beaten egg, then sprinkle flaked almonds on top.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes or until golden.
- Remove the croissants from the oven and dust generously with icing sugar.
Video
Notes
- These croissants are on the smaller side, which makes them the perfect bites to enjoy with a hot drink. If you want bigger croissants, instead of cutting the puff pastry in half and getting 12 mini croissants in total, you cut the whole sheet into 6 big triangles.
- The baking time will be slightly longer if you go for bigger croissants, I would still keep an eye on them after 15 minutes, just to make sure you get the perfect colour on them.
Nutrition
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