food styling and recipe development by Kristina Domitrovich // photos by Lindsay Pace
Puff pastry: Puff pastry is a type of dough that requires a very long process of chilling and rolling dough and butter together to create layers (lamination). When these layers are cooked, the water in the butter layers will evaporate, causing the dough layers to puff, which gives pastries like croissants their signature flakey-airiness. It is oftentimes fickle for at-home or impatient cooks, but can be bought frozen for easier, quicker use.
Find it boxed in the frozen dessert section of your grocery store.
Hassle-Free Almond Croissants
Ingredients
- 1 2-sheet package of frozen puff pastry
- 1 egg
- 3/4 cup butter
- 3/4 teaspoons almond extract
- 2 1/2 cups almond flour
- 1 1/2 cups powdered sugar
- 1 teaspoon cornstarch
- 1 egg + 1 tablespoon water
- Sliced almonds, optional
Instructions
- Thaw the puff pastry as directed by packaging. Preheat the oven to 350 degrees, and line two baking sheets with parchment.
- In a medium bowl, mix together the egg, butter, extract, almond flour, powdered sugar and cornstarch until completely smooth.
- Remove one sheet from the packaging, and on a lightly floured surface, roll out the pastry until about 1/8 inch thick. Use a sharp knife or a pizza cutter to slice along the widest part of the rectangle, into about seven triangles (tip: use a ruler to ensure the triangles are straight and equal in size). One triangle at a time, slice a small slit in the center of the base (this will make it easier to roll).
- Dollop 1-2 heaping tablespoons of filling onto a triangle, near its base. Gently roll up the croissant, starting at the base. Place on the baking sheet, with the tip of the pastry below the croissant (to prevent it from unfurling when baking). Mix the egg wash, and use a pastry brush to lightly coat the entire croissant. Repeat with remaining croissants.
- Sprinkle with sliced almonds, if desired, and bake for 20-25 minutes, or until golden.
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