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Raspberry Almond Croissants

Raspberry and Almond Croissants
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These almond croissants offer a delightful twist on a classic, featuring a rich almond cream filling and a vibrant raspberry topping. They’re perfect for a special breakfast or brunch.

Ingredients

Scale
  • 12 ounces puff pastry sheet, thawed
  • 1/2 cup almond flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract (alcohol-free)
  • 1/4 cup fresh raspberries
  • 1 tablespoon sliced almonds
  • 1 tablespoon powdered sugar, for dusting

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unroll the puff pastry sheet on a lightly floured surface. Cut it into 6 equal rectangles.
  3. In a small bowl, combine almond flour, granulated sugar, softened butter, egg, and vanilla extract. Mix until smooth. This is your almond cream.
  4. Spread a thin layer of almond cream over half of each pastry rectangle, leaving a small border.
  5. Place a few fresh raspberries on top of the almond cream on each pastry.
  6. Fold the other half of the pastry over the filling, creating a rectangle. Gently press the edges to seal.
  7. Transfer the croissants to the prepared baking sheet.
  8. Sprinkle sliced almonds over the top of each croissant.
  9. Bake for 15-20 minutes, or until golden brown and puffed.
  10. Let cool slightly on a wire rack. Dust with powdered sugar before serving.

Notes

  • For a richer color, you can brush the tops of the croissants with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
  • Leftover croissants can be stored in an airtight container at room temperature for up to 2 days.
  • You can substitute other berries like blueberries or blackberries for raspberries.

Nutrition

Find it online: https://kitchenvan.com/raspberry-and-almond-croissants/