Almond Croissants has to be one of my guilty pleasures! Served in the morning with a cup of coffee or eaten as an afternoon treat, it’s one of my favorites. I thought, how hard could it be to re-create this recipe?! So I took the easy way and used the classic Puff Pastry Sheets, baked with almond paste filling, brushed with egg mixed with almond extract, then covered with blanched silvered almond slivers and topped off with sprinkled confectionary sugar. Simple, right?

Check out the recipe below for details!

They were so good when served warm!

ingredients 

• Pepperidge Farm Puff Pastry Sheets
• Almond Paste
• 1 egg
• Almond Extract
• Blanched Silvered Almonds Slivers
• Confectionary Sugar

directions

• To thaw the Puff Pastry Sheets box, follow the instructions on the box.
• When thawed, unfold the pastry sheets. Use a circular cookie cutter or take a small drinking glass and turn upside down to make your circles by pressing firmly into the pastry sheet.
• Once you have made all the circles, place a teaspoon of almond paste (or more to taste) in the middle of one circle. Take another circle and place on top of the almond pasted filled one (like a sandwich). You will repeat this process until all circles are paired.
• Take a fork and firmly press the edges around circle to seal in the almond paste.
• In a small bowl, whisk egg with 1 teaspoon of water and 1 teaspoon of almond extract. Brush tops and edges of the circular puffs.
• Take a few almond slivers and gently press onto the tops of each puff.
• Line baking sheets with parchment paper; place 6 circular puffs on each prepared baking sheet.
• Preheat oven to 400 degrees.
• Transfer baking sheets to oven and bake until puffed and golden.
• Transfer to a wire rack to cool.

Serve warm or at room temperature.  Enjoy!

-Photos: by Rose Angel