You don’t have to visit a French bistro to enjoy freshly-baked croissants. Try my smart recipe and make them at home! This classic French-inspired treat features buttery croissants filled with creamy almond paste and topped with plenty of crunchy sliced almonds. They bake golden brown in about 15 minutes. This recipe is a bit involved but is worth every bite! Smart Recipes, European Recipes, Nuts,Other Recipes, Recipes Nuts,Other European Almond Croissants Almond Croissants Recipe | RecipeSavants.com PT3H15M Serves 12 Ingredients: 4 Teaspoons Instant Dried Yeast 1 Large Egg 2 Tablespoons Milk 0.5 Cup Sliced Almonds 0.25 Cup Powdered Sugar 0.5 Cup Lukewarm Water 3.5 Cups Bread Flour 0.5 Cup Milk 0.33 Cup Sugar 1.125 Cup Butter 1.5 Teaspoons Salt 3 Tablespoons Butter 0.25 Cup Sugar 0.5 Cup Ground Almond Meal 1 Large Egg 0.5 Teaspoon Vanilla Extract 1 Tablespoon All-Purpose Flour In a stand mixer, add water & yeast and wait until yeast dissolves, about 5 minutes. Add bread flour, milk, sugar, 2 tablespoons melted butter & salt. Blend on medium speed until mixture forms a soft dough, about 2 minutes. Form dough into a ball and cover with a sheet of plastic wrap. Allow dough to rest for 30 minutes. On a lightly-floured work surface, roll dough into a rectangle roughly 10 inches X 15 inches. Cover with a loose sheet of plastic wrap and allow to rise, about 40 minutes. With a pastry brush, brush dough with softened butter and fold into thirds. Roll dough back into 10X 15 rectangle. Fold the dough into thirds again, cover with plastic wrap and refrigerate four 1 hour. Repeat the whole process once more with remaining butter. Meanwhile, in a stand mixer on medium speed, make almond filling by beating sugar and butter until light & creamy. Add almond meal, egg & vanilla and mix to combine. Add flour and mix until incorporated. Cover filling and refrigerate until needed. Cut dough diagonally to create 20 triangles. Pull each triangle’s tip tightly and add a spoonful of almond filling in each one. Roll the triangles from the base to the tip and curve ends to create croissants. Coat a large sheet pan with cooking spray and arrange the croissants with at least 2 inches of space between each one. Cover with a loose sheet of plastic wrap and let them rest until doubled in size, about 45 minutes to 1 hour. Preheat oven to 375 degrees. In a small bowl, whisk egg and milk together until blended. Brush surface of croissants with egg wash and sprinkle with sliced almonds. In a small bowl, whisk egg and milk together until blended. Brush surface of croissants with egg wash and sprinkle with sliced almonds.

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