Easy Almond Croissants

Making croissants from scratch can be a time consuming project, but with this easy recipe, you will be able to make the flaky pastries in a matter of minutes.  Chocolate can be substituted for almond paste in the filling if you prefer.  Just substitute a mini Hershey’s dark chocolate bar in place of the almond filling.  This is a great project to make with your children over the holidays or for any special occasion.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Easy Almond Croissants
SERVINGS
12
CHANGE SERVING SIZE
COOK TIME
20-25minutes
PREP TIME
10minutes
READY IN
35minutes

Ingredients

Instructions

  1. Thaw the pastry sheets at room temperature (keeping them covered) for 40 minutes or until they're easy to handle.
  2. Preheat the oven to 400°F
  3. Unfold the pastry sheets on a lightly floured surface and roll out slightly to a 15 x 10” rectangle.
  4. Cut each pastry sheet into 6 long triangles – see picture.
  5. Make a 1/2 “ notch in the center of each wide end of the triangle. Spread 1 tablespoon almond mixture in the center of the wide end of each pastry triangle to within 1/4-inch of the edge. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape and pinch the ends slightly to seal. Brush with the egg.
  6. Bake for 20 minutes or until the pastries are golden brown. ** Note: one can of this filling will fill about 22-24 croissants

Leave a Reply

Your email address will not be published. Required fields are marked *