Almond Croissants

Almond croissants are an easy to make version of the classic french pastry, croissants aux amandes. This recipe uses day old croissants, filled with a homemade  almond pastry cream.

Preheat the oven to 350 F (177 C). Line 1 - 2 baking sheets with parchment paper.

Step 1:  

Make the simple syrup. Pour the water and sugar into a saucepan. Bring the water, sugar and rum to a simmer over medium heat until the sugar dissolves and the alcohol burns off. This takes about 5 - 6 minutes. (If you are using rum extract, stir this in at the same time as the vanilla extract).

Step 2:  

Remove the pan from the heat, stir in the rum extract (if using) and vanilla extract until well combined. Pour the syrup into a heat safe bowl or cup to cool to room temperature.

Step 3:  

Make the almond filling for croissants. In the bowl of a stand mixer fitted with whisk attachment mix the almond flour, flour, salt and sugar until well combined. On medium speed whisk in the butter, eggs, almond extract for 2 - 3 minutes or until light and fluffy.

Step 4:  

Slice the day old croissants in half lengthwise. Brush the inside of each piece of croissants with the cooled syrup.

Step 5:  

Spread 2 tablespoons of the almond paste filling across the bottom piece of the croissants. Place the top half of each croissant on top of the almond filling. Brush the tops of the assembled croissants with more syrup. Spread one tablespoon of almond filling on top of each croissant and top with sliced almonds.

Step 6:  

Bake the french bakery style almond croissants for 15 -18 minutes or until the almond filling is set and golden brown. Cool the almond filled croissants on the baking sheet for 3 - 4 minutes. Dust with powdered sugar and serve.

Step 7:  

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