• Easy Almond Croissant made with puff pastry

Almond Croissants

I’ve had the week off last week to recharge and reboot.  It’s surprisingly hard to do absolutely nothing when life normally racing past at speed but I really needed to. Cue not going out, pyjama wearing all day long, not brushing my hair and trying to make up for all the water I don’t get chance to drink when I’m in work.  There’s been some pottering about the house (occasionally) doing chores but mostly, I’ve curled up in a chair and read.  Full bodied immersion in my cookbooks, favourite magazines and much blog reading has been pretty much all I’ve had the energy for and it’s filled me full of inspiration and ideas, especially in the kitchen.  I do love a daydream and the one of when I was dating Hungry Hubby, we’d often buy croissants or danishes in to eat on a Saturday morning snuggled up tight on the couch, probably watching cartoons like Pokemon or Harry and his Bucket Full of Dinosaurs before embarking on our weekend.   Well, we were teenagers back then (with the mental age of about 10)… not to mention a 15 year younger metabolism but let’s not dwell on the calories and instead rejoice in the delight of a sweet weekend wake up call!

Besides having an all butter croissant with some eggs and baked beans for our brunch, we’d occasionally buy almond croissant hot off the shelf of the bakery counter in a local supermarket. Hungry Hubby just loved them – probably as the frangipane filling is very reminiscent of his all time favourite bakewell tarts. Now, real croissant pastry is actually a laminated yeasted dough, not just straight forward puff but you can get a very satisfactory effect with it for a fraction of the time. It also has the benefit of not having any sugar so the final result isn’t as sickly sweet as the store bought versions. Seeing as I recently shared my own puff pastry recipe with you, I wanted to try and tempt you to try it yourself with these beautiful little pastries.

almond croissants

You can rustle up these start to finish in just 30 minutes.  That is, if you have already made the pastry and stored it in your fridge or freezer.  Of course you can buy it if you really don’t have the time for homemade puff but pleaser don’t but it off because you think it is difficult, as it’s very straight forward.  The end result is flaky but soft in the centre with just enough sweetness.  If you were wanting to use the more authentic laminated dough, you get a much richer, softer bellied and sweeter pastry with a crisp outside rather than leaf after leaf of puff pastry flakiness.  It just takes a lot longer and sometimes, you just need to roll out of bed, to the coffee pot then find yourself next to a basket of still warm breakfast pastries.

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Almond Croissant
Servings: 6
Author: Just Jo
Ingredients
  • 350 g chilled puff pastry
  • 25 g ground almonds
  • 25 g soft butter
  • 1 small egg separated
  • 40 g caster sugar
  • 1-2 drops almond extract
  • 1-2 tbsp flaked almonds
  • 1-2 tbsp icing sugar
Instructions
  1. Preheat the oven to 200°C.
  2. Make the frangipane by beating the ground almonds, butter, caster sugar, almond extract and the yolk only of the egg to make a thick paste. Reserve the egg white for now in a small bowl.
  3. Roll out your pastry to a rectangle about 12×14 inches in size using as little extra flour as you can. You don’t need to be exact just don’t roll your pastry too thin – around 5 mm is ideal.
  4. Trim the edges to get them square and reveal the layers of puff. Cut 5 long triangles out of the rectangle, gently bringing the trimmings together and rolling out to a rectangle, again just trimming off a tiny amount to neaten up. This one will be the cook’s perk – as long as you didn’t handle it too much, it should puff almost as well as the triangular ones.
  5. Spread the cut out shapes with the frangipane leaving 2-3mm gap around all edges and on the triangles, stop short of the top 2inches or so to help get a seal and neat finish when you roll up.
  6. Starting at the widest edge, roll up the croissant keeping a little tension on the pastry. Don’t stretch it or this will hamper the rise on baking. Classically, almond croissants are left straight whereas plain, all butter ones are curved into that “crab” like shape.
  7. Beat the reserved egg white till frothy then brush the croissants trying not to drip down the cut edges, again as this would impair the rise. Sprinkle with the flaked almonds and bake for 15-18 minutes until golden and well risen.If any frangipane has escaped on baking, loosen with a palette knife and trim away as it will catch in the hot oven and be bitter to taste.
  8. Transfer to a rack and dust heavily with icing sugar before serving.

10 Comments

  1. Reblogged this on bears goats and strawberries and commented:

    My favs

  2. Edible Reflections 09/05/2015 at 11:25 - Reply

    I bet they’re delicious warm with a bit of butter. Yum!

  3. Jess 09/05/2015 at 12:10 - Reply

    These look positively PERFECT. Just had to stop in and let you know that 😉

    • Jo Blogs 09/05/2015 at 12:26 - Reply

      Oh thank you Jess, so kind of you to say x

  4. thehungrymum 09/05/2015 at 13:47 - Reply

    Good on your for taking a week off. These look all kinds of yum. You’re v clever – thanks for sharing this.

    • Jo Blogs 09/05/2015 at 13:52 - Reply

      You’re more than welcome. Next time I hope to actually get away in the sun when I take some leave 🙂

  5. Maureen Irvine 09/05/2015 at 16:19 - Reply

    Great idea Jo to use your enriched puff pastry recipe instead of the usual yeasted one!

    • Jo Blogs 09/05/2015 at 16:19 - Reply

      Thanks Maureen – it worked very well. There’s little in it between these and the Danish pastry ones 🙂

  6. frugalfeeding 11/05/2015 at 09:52 - Reply

    Good to take a step back sometimes – I should probably try that soon! These look delicious; I love a good almond croissant. It’s all I can do to stop myself buying one as I pass the bakery every morning.

    • Jo Blogs 11/05/2015 at 11:47 - Reply

      I highly recommend taking your foot off the accelerator at your next opportunity Frugs. I’ve returned to work this morning and everyone is saying how well rested I look and you know, I feel so much better for it!

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