If there is puff pastry in the freezer, it will not be difficult to prepare almond croissants. To make the crust turn golden, during the cooking process I lubricate the pastry with egg and the remains of the filling. The result is amazing!
Ingredients
- Puff pastry - 500 g
- Almond flour - 50 g
- Flour - 1 tbsp.l .
- Sugar - 50 g
- Powdered sugar - 1 art.l.
- Salt - on the tip of the knife
- Chicken eggs - 2 pieces
- Milk - 1 tbsp.l.
- Water - 1 art.l.
- Butter - 60 g
- Almond petals - 3 art.l.
- Almond Extract - 2 drops
Step-by-step cooking recipe
Defrost puff pastry at room temperature.
Mix soft butter, sugar and salt.
Add almond extract, 1 egg and mix.
Add both types of flour and mix again.
Roll out the puff pastry, cut into long triangles.
Spoon out a little filling and spread evenly over the surface. Carefully roll up the croissant.
Place the resulting blanks on a baking sheet covered with baking paper.
Beat the remaining egg with a fork with powdered sugar, lubricate the surface of the croissants.
Bake for 10-12 minutes in an oven preheated to 200 degrees.
Mix the remains of the filling with milk and water. Remove the croissants from the oven and brush with the resulting mixture, sprinkle with almond petals. Bake for another 7 minutes.
