Almond Croissant Recipe
Make Almond Croissant Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Almond Filling
Topping
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk (110°F or 43°C) and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Create a well in the center and add the activated yeast mixture, eggs, and melted butter. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- 5
Chill Dough
After the first rise, punch down the dough and refrigerate for at least 30 minutes.
Almond Filling Preparation
- 6
Mix Filling
In a medium bowl, combine almond paste, powdered sugar, softened butter, vanilla extract, and egg. Mix until smooth and well combined.
Croissant Assembly
- 7
Roll Out Dough
On a floured surface, roll out the chilled dough into a rectangle roughly 1/4 inch thick.
- 8
Cut and Fill Dough
Cut the dough into triangles. Place a tablespoon of almond filling at the wide end of each triangle and roll tightly towards the point.
- 9
Shape Croissants
Curve the ends of each rolled croissant toward each other to form a crescent shape.
- 10
Second Rise
Place croissants on a baking sheet lined with parchment paper, cover with a cloth, and let rise for about 30-45 minutes until puffy.
Baking
- 11
Preheat Oven
Preheat your oven to 375°F (190°C).
- 12
Prepare Topping
Brush the tops of croissants with a beaten egg, then sprinkle sliced almonds and powdered sugar on top.
- 13
Bake
Bake in the preheated oven for 15-20 minutes or until golden brown.
- 14
Cool and Serve
Remove from the oven, allow to cool slightly, then serve warm.
