Perfect Almond Croissant
A flaky, buttery croissant filled with rich almond paste and topped with toasted almonds and a light glaze.
Equipment
- Rolling Pin
- Mixing bowls
- Pastry Brush
- Baking Sheets
- Parchment paper
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp instant yeast
- 3/4 cup water lukewarm
- 1/2 cup unsalted butter cold
Almond Filling
- 1 cup almond paste smooth
- 1 tsp almond extract optional
Finishing Touches
- 1 egg wash for glazing
- 1/4 cup toasted almonds for topping
- 1/4 cup powdered sugar for dusting
Instructions
- Mix flour, salt, sugar, and yeast in a bowl. Gradually add water and knead until a smooth dough forms.
- Cover and let the dough rest for 30 minutes.
- Roll out the dough into a rectangle. Spread a thin layer of almond paste evenly.
- Fold the dough into thirds and repeat rolling and folding three times.
- Cut the dough into triangles and roll into croissant shapes.
- Place on a baking sheet and proof until doubled in size.
- Preheat oven to 375°F (190°C). Brush croissants with egg wash.
- Bake for 15-20 minutes until golden brown.
- Drizzle with glaze, sprinkle toasted almonds, and dust with powdered sugar.
Notes
For best results, work quickly to keep butter from melting. Store leftovers in an airtight container.