Almond Croissant Recipe
Indulge in our flaky almond croissant, filled with rich almond cream and topped with slivers of toasted almonds for a delightful breakfast treat.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough and Filling
Method
Instructions
- 1
Prepare the Dough
In a large mixing bowl, combine the warm milk, active dry yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until frothy. Add in the softened butter, sugar, beaten egg, vanilla extract, and salt. Mix well.
- 2
Mixing the Dry Ingredients
Gradually add the all-purpose flour and almond flour to the wet mixture. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- 4
- 5
Shape the Croissants
Once the dough has risen, roll it out to a rectangle about 1/4 inch thick. Cut the dough into triangles. Place a small amount of almond filling at the base of each triangle, then roll them up starting from the base to the point.
- 6
Second Rise
Place the rolled croissants on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
- 7
Bake the Croissants
Preheat the oven to 375°F (190°C). Bake the croissants for 15-20 minutes or until golden brown.
- 8
Serve
Allow the croissants to cool slightly before dusting with powdered sugar. Serve warm.