Almond Croissant Puff Pastries: So easy to make and better than a croissant!!!

Print the recipe here:

Ingredients
2 sheets (10 by 15-inches/ 340g per sheet) puff pastry
sliced almonds for topping
heavy cream for brushing over top
1-2 pears (optional)
For the Almond Filling:

4 oz (113g) butter, melted
1/2 cup granulated sugar
2 eggs at room temp.
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 and 1/2 cup almond flour
1 teaspoon lemon or orange zest
The Apricot Glaze:

1/4 cup apricot jam
1/4 cup or less hot water
Instructions
Make the Almond Filling: Combine all of the filling ingredients (except the almond flour and zest) into a bowl and whisk together until smooth. Add the flour and zest and mix together until incorporated. Set aside.

Cut the puff pastry sheets into 5 by 5-inch (13cm) squares.

Core the pears and cut into about 1/4-inch slices.

Place 1 tablespoon of almond frangipane onto the center of each pastry square. Place 2 pear slices on top. The tips of the pears should face the tips of the pastry.

Fold the pastry over the filling and pinch the tips together to seal (see video)

Place the pastries on baking trays lined with parchment paper. Leave some space in between the pastries for even baking and so that they don't stick together.

top the pastries with a 1/2 teaspoon of almond paste and sprinkle some almond slices over it.

Brush the pastry with heavy cream and chill in the freezer while the oven preheats.

Preheat the oven to 375 °F, 190 °C.

Bake the chilled pastries on the center rack of the preheated oven for 30 -35 minutes. They are ready when puffed and golden.

Combine the apricot jam with the hot water in a bowl and mix together until smooth.

Brush the glaze over the warm pastries.

Serve with coffee. Kali orexi!

Notes
Make Ahead Freezer Instructions:

These pastries freeze well. Assemble them without the adition of fresh fruit. If adding fruit, preserves or canned fruit slices will freeze better. Chill the pastries in the freezer until frozen solid. Transfer them to freezer-safe bags/containers and they will keep fresh up to 2 months.

Bake them frozen until golden and puffed.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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