Almond Croissants

These seem to disappear just as soon as they are cool enough to eat.  Typical Almond Croissants are filled with a rope of almond paste which is difficult to make and or has to be purchased in specific quantities.  This recipe uses a filling that is made up of coarsely ground toasted almonds and honey.  More rustic, the pastries are also sealed unlike traditional Almond Croissants.

The recipe will make a dozen pastries but these can be made in smaller quantities utilizing other portions of the dough sheet for different types of pastries.  You can make only enough filling for what you need.  Each pastry contains filling made up of two tablespoons of coarsely ground almonds, two teaspoons and a pinch of salt.

The Croissants can be frozen after shaping (but before proofing) on a sheet tray and then packaged for freezing up to a month.  Apply the egg/cream wash and sprinkle with sliced almonds prior to freezing.

The following are recipes and posts on this site that are related to this recipe:

Shaping, Proofing and Baking Croissants (here)

Laminated Croissant and Pastry Dough Base Recipe (here)

Mini Croissants and Pastries (here)

Pain au Chocolat (here)

Orange Sweet Cheese Pastries (here)

Jambon au Fromage Croissant (here)

Making Things (here)

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Instructions

  • 1. Mix the ingredients for the filling in a small bowl.
  • 2. Remove a dough packet from the refrigerator that has rested for a least eight hours.
  • 3. Unwrap and using scant amounts of bench flour, begin rolling the dough from the middle out, rotating ninety degrees periodically.
  • 4. Continue rolling, using flour only to keep the dough from sticking to the surface or the rolling pin. Be careful to avoid rolling over the edges parallel to the rolling pin.
  • 5. Keep rolling until you have a rectangle that is slightly larger than 18" x 20". Using a sharp knife or pizza wheel, time the edges of the dough to 18" x 20" to allow a cut edge on all sides. (this improves the lift of layers on the edge during baking)
  • 6. Divide this dough sheet into two 9" x 20" sheets. Then divide each of those halves in half again horizontally, a total of four dough strips 4 1/2" x 20". Then divide each of these strips into thirds for a total of twelve 4 1/2" x 6 2/3".
  • 7. Give each of these rectangles a brush of the wash on the top and bottom middle third and around one edge of the rectangle forming a "C" on the edges.
  • 8. Add two tablespoons of the filling onto the middle third of each dough rectangle and then fold the pastry with a letter fold, first over, the un- egg washed third, then the egg washed third over last. Press edges slightly and then place on a sheet pan (six to eight per pan).
  • 9. Once you have filled two sheet pans with pastries, apply a heavy coating of the egg/cream wash and sprinkle the tops of the pastries with the un-toasted sliced almonds.
  • 10. Set aside on the counter to proof for an hour. Pastries will rise but should not appear too "puffed".
  • 11. While the pastries are proofing, prepare the oven by adjusting one rack in the lowest position and placing a steam tray (oven proof tray that will hold several cups of water) on it. Place one rack in the middle of the oven and pre-heat the oven to 400 degrees.
  • 12. When the pastries have finished proofing, place one tray in the oven. Fill the steam tray with one cup of water or ice and close the oven for 7 minutes.
  • 13. After seven minutes, rotate the tray of pastries. Do this again several times, baking the pastries for between 18 and 22 minutes until they have a rich amber glow. Remove from oven and allow to cool.