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Almond Croissants
SUBMITTED BY:
Patricia Glass
"These tender croissants are a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter."
RECIPE RATING:
Read Reviews
(4)
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PREP TIME
30 Min
COOK TIME
15 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110 to 115 degrees F)
3 egg yolks
FILLING:
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
EGG WASH:
1 egg white
1 tablespoon water
1/4 cup sliced almonds
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DIRECTIONS
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.
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REVIEWS
Reviewed on Mar. 15, 2007 by
Sharon
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Sharon
Mar. 15, 2007
I was very pleased with this recipe. My husband has cravings for almond paste pastries and these did the trick. I didn't plan ahead enough to refriderate the dough overnight and I don't know if it is critical but I did chill the dough for 4 hours. I also decided to spread the almond paste on the dough before cutting. I thought it would be easier than trying to spread on each wedge. The only other thing I did differently was to add an almond flavored glaze. This is a keeper in our family.
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2 users found this review helpful
I was very pleased with this recipe. My husband has cravings for almond paste pastries and...
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Reviewed on Nov. 29, 2006 by Lauriana
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Lauriana
Nov. 29, 2006
I think it's a good recipe But a bit hard to make 4 me But anyway it turned out soo nice thanks to u ^^
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1 user found this review helpful
I think it's a good recipe But a bit hard to make 4 me But anyway it turned out soo nice...
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Reviewed on Jul. 20, 2008 by
SUSU71
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SUSU71
Jul. 20, 2008
I think the times at the top of the recipe are a little misleading - I didn't realize the dough needed to chill overnight. The filling is awesome! Reminds me of the almond croissants that I used to buy at a local supermarket - unfortunately, they don't sell them anymore - so I had to find a new way to get my fix. I found the recipe easy to follow - but my dough didn't turn out like croissants. Instead of light and flaky, it is thick and hard. That could be an error on my part, though. All in all I think it is a wonderful recipe, and it is definitely a keeper! Thanks for sharing!
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I think the times at the top of the recipe are a little misleading - I didn't realize the...
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Reviewed on Jul. 6, 2008 by
Casey10kids
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Casey10kids
Jul. 6, 2008
This is a very good recipe. My son took greek lessons and we had a party at the end and everyone had to bring a greek food. We brought these. They are very good!! I love them!
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This is a very good recipe. My son took greek lessons and we had a party at the end and...
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