Almond Croissant
Buttery puff pastry wrapped around almond cream and topped with sliced almonds—a French bakery classic ready in 20 minutes. Toast, assemble, bake, and serve warm with jam on the side.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 9g
Ingredients
- 1 sheet (thawed) frozen puff pastry sheets
- ½ cup almond paste or marzipan
- 2 tbsp (softened) butter
- 2 tbsp granulated sugar
- ½ cup sliced almonds
- 1 whole (beaten, for egg wash) egg
- ¼ cup (for serving) apricot jam or jam of choice
Instructions
- 1
Preheat oven to 400°F. Mix almond paste with softened butter and sugar until smooth and creamy.
- 2
Lay thawed puff pastry on a baking sheet and score a 1-inch border around the edges without cutting through.
- 3
Spread almond mixture inside the border, then scatter sliced almonds over the top and press gently.
- 4
Brush the border with beaten egg until shiny, then bake for 12–14 minutes until puffed and golden.
- 5
Cool for 2 minutes on the baking sheet, then slide onto a cutting board.
- 6
Slice into 4 pieces. Serve warm with jam on the side or spread on top.
Tools you’ll need
- oven
- baking sheet
- small bowl
- spoon or spatula
- pastry brush
- cutting board
- sharp knife
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