Puff Pastry Almond Croissants

 Just living is not enough one must have sunshine, freedom, and a little flower.

Hans Christian Anderson

Springtime in the desert is beautiful sight this time of year. New blooms burst forth from the cacti every day, transforming the landscape. The Medusa did not disappoint, with two new blooms today and more to come. 

There is something magical about this cacti transformation, just like baking with puff pastry. These almond croissants might have come from a fine French patisserie, but if baked in your own kitchen, they're ready in 30 minutes.  The recipe makes 12 flaky croissants perfect with your favorite cup of coffee or tea. 

Puff Pastry Almond Croissants

https://thecafesucrefarine.com/ridiculously-easy-almond-croissants/

Puff pastry comes in a box with individually folded and wrapped sheets. 

Ingredients:
For the almond cream (frangipane) 

• 3 tablespoons very soft butter
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• ½ cup almond flour
• 1 tablespoon all-purpose flour

For the egg wash

• 1 large egg
• 1 teaspoon water

For the croissants

• 17.25- ounce package of purchased puff pastry (2 sheets)
  
• ½ cup sliced almonds
• powdered sugar for sprinkling

Directions: 
For the prep Preheat the oven to 400˚F. Line a 13x18-inch sheet pan with parchment paper.

For the frangipane (almond cream)

• Combine the butter and sugar in a medium-sized bowl. Whisk together well. Add the egg and extracts. Whisk again until smooth.
• Add the almond flour and stir to combine. Add the all-purpose flour and stir again until it is smooth.

For the egg wash

• Combine egg and 1 teaspoon water in a small bowl. Stir vigorously with a fork until well combined. Set aside.

For the croissants:

• Unfold thawed (but still cold) puff pastry on a work surface. With a dough cutter or sharp knife, cut the dough into 3 equal-size rectangles (see picture above in the post). Cut each rectangle into 2 long triangles.
• Place all of the triangles with the long end, facing you. Cut a small slit at the wide end of each triangle (this will make it easier to roll up pretty-shaped croissants).
• Scoop 2 teaspoons of frangipane onto each triangle. Use a pastry brush and spread the frangipane over the surface of each triangle.
• Add one tablespoon of milk to the leftover frangipane and set aside.
• Start at the wide end, roll the dough into croissants, and spread the dough apart at the wide end as you roll.
• Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan, spacing 1½ inches apart.

A helpful step-by-step instruction sheet

• Brush each croissant with the egg wash, lightly covering all exposed surfaces.
  
  
  
• Place in the preheated oven and bake for 15 minutes. Remove from the oven and brush with the diluted frangipane. Sprinkle each croissant with a scant tablespoon of sliced almonds. Return to the oven for another 5 minutes or until medium golden brown.
• Remove the croissants from the oven and transfer them to a cooling rack. Allow them to cool for 10 minutes, then sprinkle with powdered sugar. 

Now put on your French baker's hat and serve warm or at room temperature. These croissants taste the best the day they are made. 

Puff Pastry Tips 

•  Only thaw what you want to use and keep the rest frozen.
• Puff pastry doesn't keep well in the refrigerator for longer than 24 hours.
• Either thaw the dough in the refrigerator for several hours or thaw at room temperature for 30-40 minutes.
• Wait to unfold the dough until it is thawed so it doesn't crack or tear.
• Puff pastry likes to stay cold for optimal baking results. If you use several sheets, work with one at a time and keep the rest in the fridge, covered with plastic wrap, to prevent the pastry from drying out.
• If your puff pastry gets warm while you're preparing these easy almond croissants, simply pop the unbaked croissants into the refrigerator for 15-20 minutes before baking.
• These croissants' almond cream filling (aka frangipane) calls for almond flour. Almond flour is ground-blanched almonds. It is easy to find in major grocery stores.