Once you’ve made Croissants with Almond Paste Filling you’ll want them again and again. Perfect baked good for weekend brunch!
Love this challenge. Almond Paste is one of my FAVORITE ingredients ever. I decided to just showcase the paste and make a pretty simple dish. It’s yummy. Hope you enjoy them! The recipe for the croissants comes from the 1970’s version of Better Homes and Gardens cookbook (it’s not in the newer editions!)
Thanks again to The Lady Behind the Curtain for getting us together on this!
Croissants with Almond Paste Filling
Ingredients
- 1 1/2 cups butter
- 1/3 cup flour
- 2 packages active dry yeast
- 1/2 cup warm water
- 3/4 cup milk
- 1/4 c sugar
- 1 tsp salt
- 1 egg
- 3 3/4 to 4 1/4 cups flour
- 1 package (7 ounce) almond paste shredded
- 1/2 - 1 cup of sugar (to taste)
Instructions
- Cream butter with 1/3 cup flour
- Roll between 2 sheets of wax paper into a 12x6 inch rectangle, chill at least one hour
- Dissolve yeast in warm water
- Heat 3/4 cup milk, sugar and salt until sugar dissolves, cool to lukewarm and put into large bowl adding the yeast mix and 1 egg. Beat well
- Stir in 2 cups of the flour, beat well. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (knead about 3-5 minutes). Let rest for 10 minutes.
- Roll into a 14 inch square. Place chilled butter mix on one half of dough; fold over other half and seal edges. Roll into a 21x12 inch rectangle seal edges and fold in thirds. Repeat and fold twice. Chill After Each Rolling! After final rolling chill several hours or overnight (covered).
- Cut chilled dough into 4 pieces and roll each piece into a circle. Cut like a pizza (I used a pizza cutter and got 8 pieces from each circle.
- Mix shredded almond paste and sugar together.
- Put a table spoon or two of the almond paste mixture onto each triangle of dough. Roll like a crescent roll.
- Place on ungreased cookie sheet and allow to rise (30 minutes to 1 hour)
- Bake in 375 degree oven for 12-14 minutes
We made exactly the same dessert! Weren’t these scrumptious????
Oh that is too funny 😉 YES I LOVED THESE – but I love anything with Almond Paste 😉 Great minds right?
Wow! You made your own pastry! These sound absolutely delicious!
Yes I made my own pastry – the trick to croissants I have found out is TONS of rolling and folding – then you get that flakiness that only croissants have! You can make it too – I promise it sounds more intimidating than it is!
What a great recipe! Thanks so much for participating in Behind The Curtain Dessert Challenge. I’ll see you again next month with Caramel and Pretzels! YUM! ~Sheryl @ Lady Behind The Curtain~
Thanks again for letting me participate! It’s been fun so far!
Ooo! I’m so impressed you made your own croissants! And I bet that almond filling just elevated these croissants to something a little more special. I love filled croissants and these look delectable!
thank you 😉 you should try them – they really aren’t as hard as they sound!
Hi Heather,
I just love your Croissants with Almond Paste Filling, these look delicious. Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
Thanks Miz Helen! We love sharing with you 😉
I will have to give these a try,,,, fun and simple too! Thanks so much for coming to (link) party with me… I hope you’ll come again next week to Super Saturday Show & Tell! http://www.whatscookingwithruthie.com xoxo~ Ruthie
let me know how you like them!
I am impressed that you made croissants! I love almond paste and I bet these were really good.
Thank you for sharing at the In and Out of the Kitchen link party. I look forward to seeing what you bring next week!
Cynthia at http://FeedingBig.com
🙂 Really – you could make them anyone can – I used to be intimidated to do this kind of thing but once you try it and have home made you’ll never go back!