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
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.
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.
Knead Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
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.
Chill Dough
After the first rise, punch down the dough and refrigerate for at least 30 minutes.
Almond Filling Preparation
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
Roll Out Dough
On a floured surface, roll out the chilled dough into a rectangle roughly 1/4 inch thick.
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.
Shape Croissants
Curve the ends of each rolled croissant toward each other to form a crescent shape.
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
Preheat Oven
Preheat your oven to 375°F (190°C).
Prepare Topping
Brush the tops of croissants with a beaten egg, then sprinkle sliced almonds and powdered sugar on top.
Bake
Bake in the preheated oven for 15-20 minutes or until golden brown.
Cool and Serve
Remove from the oven, allow to cool slightly, then serve warm.