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.

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Easy Almond Croissants

SERVINGS 12 CHANGE SERVING SIZE

COOK TIME 20-25minutes

PREP TIME 10minutes

READY IN 35minutes

Ingredients

• 1 package puff pastry (17.3 oz) Pepperidge Farm Puff Pastry Sheets (2 sheets of dough)
• 12.5 oz. can Almond cake and pastry filling**
• 1 egg(s) lightly beaten
• flour for board

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