Reviewed: May 22, 2011

Absolutley Yummy! I agree, more cake like pastry than flakey but NOONE complained. We added a little conf. sugar & Milk glaze when warm to top. Super hit, will Add to my favorite for Sure! Thank you for Sharing it!

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5 users found this review helpful

Reviewer:

smokingalleykat

Reviewed: Oct. 31, 2010

Ok I have to say I LOVE this filling. I don't think I bought the right stuff but all they had at our store was almond filling so I used that and I added a small bar of hersey's chocolate, I also used sotre bought croissants (I totally cheated I know but I didn't have time) they turned out great!

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6 users found this review helpful

Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: May 28, 2010

Yum! These croissants were delicious! Never made croissants before, so the results were phenomenal. I made a double batch and followed other reviewers suggestions: food processor to cut in the butter, spread the filling and THEN cut into 8 wedges. New suggestion: warm the filling in the microwave for 1 min at 40% power, it's much easier to spread. The dough was refrigerated 8 hours, and there was nothing to punch down... I was worried, but because of the pea-sized butter clumps in the dough, it turned out great! Personal note: 15 minutes at 340F.

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10 users found this review helpful

Reviewer:

Katy

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Seattle, Washington, USA

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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29 users found this review helpful

Reviewer:

bakerjanna

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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17 users found this review helpful

Reviewer:

Michelle

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 14, 2009

These are great!! Just made them again for Easter. This time, I quadrupled the filling- two cans of paste went into it!! Also used Almond milk for the milk. It turned out beautifully. The only change I would make would be to spread the filling on each triangle of dough, but to put a little mound of it in the middle of each triangle. Any extra filling went on top of the croissants at the end (before baking).

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6 users found this review helpful

Reviewer:

avemaria

Cooking Level: Intermediate

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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11 users found this review helpful

Reviewer:

SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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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4 users found this review helpful

Reviewer:

Casey10kids

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Orlando, Florida, USA

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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12 users found this review helpful