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Almond Croissants

Almond Croissants

"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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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  1. 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.
  2. 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).
  3. 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

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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! ...

Most helpful critical review

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...

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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...

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! ...

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 ...

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 use...

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 th...

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 o...

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 als...

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! T...

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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