Easy Almond Croissants

Recipe from Natasha's Kitchen

Ingredients

  • 8 medium/large croissants, day-old*
  • 1 cup water
  • 1/4 cup golden rum, or substitute with 1 tsp vanilla extract
  • 2 Tbsp granulated sugar
     
  • 1 cup almond meal/ almond flour
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 2 large eggs, room temperature
  • 8 Tbsp or 1/2 cup unsalted butter softened
  • 1/4 cup sliced almonds
  • Confectioners sugar, to dust
     

    *Leave croissants at room temperature uncovered overnight.
      They need to be a day old and slightly dry before using.


Instructions

To Make the Soaking Syrup:

  • In a small saucepan, combine 1 cup water, 1/4 cup rum and 2 Tbsp sugar. Stir and bring to a simmer then remove from heat and cool to room temperature.

How to Make Almond Cream Filling:

  • In a large mixing bowl, combine 1 cup almond meal, 1/2 cup sugar and 1/8 tsp salt. Stir until combined. Add 1/2 cup softened butter and beat with an electric mixer on medium speed until blended.
  • Add eggs one at a time then increase to medium high speed and beat until thick, fluffy and frosting like in consistency.

How to Assemble Easy Almond Croissants:

  • Preheat oven to 350˚F and line a cookie sheet with parchment paper or silpat.
  • Slice day-old croissants in half lengthwise (like a sandwich) and dip each side lightly in the syrup.
    They should be moist but not soaking well.
  • Arrange them on prepared baking sheet.
  • Remove the tops, keeping them paired with their bases.
  • Spread 2 Tbsp of almond cream over the bottom half of each croissant,
  • Cover with the top halves and spread another 1 Tbsp of almond cream over each one.
  • Sprinkle tops with sliced almonds and bake at 350˚F for about 15 - 18 min or until cream is golden.
  • Transfer to wire rack and cool to room temp or until just warm.
  • Just before serving, dust with powdered sugar. These are best served the day they are made.