Almond Croissants

By lorik

Ingredients

• Filling:
• 1 pkg (1/4 ounce) active dry yeast
• 1/4 cup warm water (110 to 115)
• 4 cups AP flour
• 1/4 cup sugar
• 1 tsp salt
• 1 cup cold butter
• 3/4 cup warm milk (110 to 115)
• 3 egg yolks
• 1/2 cup almond paste
• 1 egg white
• 1/4 cup confectioners' sugar
• Egg Wash:
• 1 egg white
• 1 Tbsp water
• 1/4 cup sliced almonds

Details

Servings 16
Adapted from Tasteofhome.com

Preparation

Step 1

In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir in flour mixture; mix well. Do not knead. Cover and refrigerate overnight. In a mixing bowl, beat filling ingredients until smooth.

Turn dough onto a lightly floured surface; divide in half. Roll each into a 12 inch circle; cut into eight wedges. Spread filling over wedges. Roll up from wide end and place with pointed end down 3 in. apart on ungreased baking sheets. Curl ends to form a crescent shape.

Cover and let rise in a warm place for 1 hour (dough will not double). Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 for 15-20 minutes. Remove from pans to wire racks to cool.