Reviewed: Jun. 27, 2009

i will not be making this recipe again. in order to get the flaky layers that is associated with croissants you need to fold the dough in on itself several times. this recipe does not call for it, so followed the instructions and it turned out too doughy. Overall it was a pretty bland croissant.

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bakerjanna

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Reviewed: Apr. 14, 2009

So good! The prep times listed are misleading though, since it calls for overnight refrigeration. Great recipe! I left little chunks of butter in the dough, and when it baked it tasted so good! Make sure to roll the doll very thin so you have alot of layers. Make sure not to add too much of the filling, less of this the better I think as it is VERY sweet and has a very strong almond flavor. I will be making this recipe again!

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Michelle

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 14, 2009

This recipe is amazing. I am a SERIOUS almond paste lover and so is my husband, and almond croissants are so hard to find, so I've always wanted to try to make my own. We also have many a dairy allergy in our family and I was able to pull these off using dairy-free margarine and soy milk! We made these for Easter brunch and boy, were they delish- easier to make than I expected, too. Making the dough the day before saved so much time Easter morning. I recommend sprinkling with LOTS of almonds and after they're done cooling, dusting with powdered sugar. These will definitely be made every Easter and more often, too, from now on!

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avemaria

Cooking Level: Intermediate

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Reviewed: 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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SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: 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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Casey10kids

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Orlando, Florida, USA

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Reviewed: 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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