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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."

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USMETRIC

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.

Reviewed on Mar. 15, 2007 by Sharon

I was very pleased with this recipe. My husband has cravings for almond paste pastries and... MORE

Reviewed on Nov. 29, 2006 by Lauriana

I think it's a good recipe But a bit hard to make 4 me But anyway it turned out soo nice... MORE

Reviewed on Jul. 20, 2008 by SUSU71

I think the times at the top of the recipe are a little misleading - I didn't realize the... MORE

Reviewed on Jul. 6, 2008 by Casey10kids

This is a very good recipe. My son took greek lessons and we had a party at the end and... MORE