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There’s something undeniably enchanting about the aroma of freshly baked almond croissants wafting through the kitchen. The allure of homemade almond croissants lies not only in their decadent flavor but also in the artistry involved in their preparation. With their flaky, buttery exterior and sweet almond filling, these pastries are a delightful treat that can elevate any breakfast or brunch experience. The magic of croissants comes from the lamination process, which creates those signature layers that melt in your mouth with each bite.

Almond Croissants

Indulge in the ultimate treat with these deliciously decadent almond croissants! Perfectly flaky and filled with a rich almond paste, these homemade pastries are sure to impress. Made with simple ingredients like all-purpose flour, butter, and sugar, the magic happens during the lamination process, creating irresistible layers. Dust with powdered sugar for a sweet finish and enjoy warm for the best experience. Perfect for breakfast or brunch!
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Ingredients
  

4 cups all-purpose flour

1 cup cold unsalted butter, cubed

1/2 cup sugar

1 cup whole milk, warmed

2 1/4 teaspoons active dry yeast (1 packet)

3 large eggs, divided

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup almond paste

1/4 cup sliced almonds (for topping)

Powdered sugar (for dusting)

1 egg (for egg wash)

Instructions
 

Prepare the Dough: In a small bowl, combine warmed milk (110°F) and sugar. Sprinkle yeast over the top and let it bloom for about 5-10 minutes until frothy.

    Mix Dry Ingredients: In a large mixing bowl, whisk together flour and salt.

      Combine Mixtures: Add the yeast mixture and 2 beaten eggs to the flour. Mix until a dough forms. Knead on a lightly floured surface until smooth (about 8-10 minutes).

        Incorporate Butter: Shape the dough into a rectangle. Roll out the dough to about 1/2 inch thick. Place the cubed cold butter between two sheets of parchment paper and pound it out to form a flat rectangle.

          Laminate the Dough: Place the butter on one half of the dough, folding the other half over the butter. Seal the edges and roll out into a larger rectangle. Fold the dough into thirds, turn 90 degrees, and roll out again. Repeat this process 3 times for better layers.

            Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight for optimal flavor).

              Prepare Almond Filling: While the dough chills, mix almond paste, remaining egg, and vanilla extract in a bowl until smooth.

                Shape the Croissants: Roll out the chilled dough into a large rectangle (about 1/4 inch thick). Cut into triangles (base ~5 inches wide). Spread a thin layer of almond filling on each triangle, then roll from the base to the tip, forming the croissant shape.

                  Proof the Croissants: Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise in a warm environment for about 1-1.5 hours, or until doubled in size.

                    Preheat Oven: Preheat your oven to 400°F (200°C).

                      Egg Wash & Bake: Beat the last egg with a splash of water (egg wash) and brush it over the croissants. Sprinkle with sliced almonds. Bake for 15-20 minutes until golden brown.

                        Finishing Touch: Allow the croissants to cool for a few minutes. Dust with powdered sugar before serving. Enjoy warm!

                          Prep Time: 1 hour | Total Time: 3 hours (including proofing) | Servings: 12 croissants