Almond Croissants

Almond Croissants a delicious, flaky, homemade treat that brings the bakery to you! Give this recipe for almond croissants a try, every buttery batch is well worth it!

Prep Time30

Cook Time22

resting4

Total Time4 52

Course: Breakfast, Snack, Snack/ Dessert

Cuisine: American

Keyword: Almond Croissants

Servings: servings

Calories: 618kcal

Author: Jessica & Nellie

Ingredients

Dough:

4 cups all purpose flour
⅓ cup granulated sugar
4 tsp instant dry yeast*
2 ½ tsp fine grain salt
2 cup unsalted butter cold
1 ½ cup whole milk cold
1 whole egg whisked with a teaspoon of water

Almond Filling

6 oz almond paste
6 oz sliced almonds

Instructions

Make the dough: Mix dry ingredients in a bowl (flour, sugar, yeast and salt) – combine well. Cut the butter into small cubes/pieces. Fold into the dry mixture until butter pads are coated. Pour in the milk. Stir to combine until mixture is sticky. You may need to turn out onto the counter to finish combining all the dry ingredients until the mixture is sticky. Just be cautious that you do not knead the dough and over-incorporate the butter. Wrap tightly in wax paper or place in a gallon size Ziploc bag. Refrigerate for at least one hour.
Shape dough & chill: After at least an hour, remove the chilled dough. On a lightly floured surface, roll out the dough in a long rectangular shape until it measures about 10 inches by 22 inches. Fold into thirds like you’re folding a letter. Rotate 90 degrees. Roll out again. Try to get it as close to that 10x22 measurement as best as you can. It’s going to get harder and harder to roll the more times you fold it, which is normal. It’s bound to get smaller and smaller as it gains layers. The more times you fold it, the more layers you’ll get. Repeat the rolling / folding / rotating at least four times. Aim for six folds. Refrigerate for at least another hour.
Shape dough: Remove the chilled dough from the refrigerator. Cut the dough in half - taking time to enjoy the cross section that shows all those layers of goodness that you just rolled out! Roll each section into a long rectangular shape, approximately 10x22in. Using a pizza cutter, cut off any rough edges.
Cut the rectangle in thirds across the short sides as seen in the photos. Then using the pizza cutter, cut those rectangles into triangles by going from one corner diagonal up and across the rectangle (see photo). Cut a ½ - 1 inch slice in the long side of the triangle. Fill with almond paste if using by rolling into logs and spacing along the triangle.
Roll from the long edge towards the small point of the triangle. Curve the ends inward to form the crescent, pinching the ends together if you can to encourage the shape to stay. Place on a parchment lined baking sheet to rise.
Proof dough: Proof for at least two hours at room temperature. Recommended to proof for about four hours to get a lighter density.
Bake: Get the oven preheating to 375degrees F.
Whisk an egg with a dash of water and do an egg wash on the croissants. Sprinkle croissants with sliced almonds immediately after the egg wash to stick the pieces on the croissant dough.
Place the croissants in the preheated oven and bake for 19-22 minutes. The outer shell should be flaky, and a little crunchy. Let cool on the baking sheet for a few minutes. Serve and enjoy!

Notes

*Note on the yeast - you can use active dry yeast instead of instant. However, allow more time to rest between each step and add at least two hours to rise. Just add more time to the recipe in order to activate it.

Nutrition