Almond croissants recipe
- 125g blanched almonds, skins off
- 100g caster sugar
- 1/2 tsp almond essence
- 3 sheets puff pastry, thawed
- 50 grams butter, melted
Make almond paste: Put almonds into food processor, process on highest setting until it is powder-like - about 2 minutes. Add caster sugar and essence. Process on highest setting for a further 2 minutes until well combined and it resembles a paste - or at least a wet crumble, you should be able to press it together between your fingers.
Preheat oven to 190°C.
On your sheets of puff pastry, sprinkle the almond mixture, pat it down and ensure an even coverage. Cut into quarters - or if you want mini-bite size ones, cut into 9 pieces - and then roll from a corner to diagonally opposite corner.
Twist around the sides and pinch to close pasty and prevent leakages, put onto greased baking tray and brush with melted butter.
Bake in batches on middle shelf of oven for about 10 minutes or until golden brown on top.
Cool and dust with sifted icing mixture. Reheat in oven if desired; these also freeze well if baking ahead.
- I doubled the amount of almond paste I made and put half in the freezer for another time.
- These are a Christmas tradition in my parents' household; and now mine is to have croissants for breakfast.
- This recipe was created by Melissa Klemke. Melissa blogs at Frills in the Hills.