Easy Chocolate-Almond Croissants

By oakleyj

Ingredients

• 1/2 1/2
• 8 ounce can almond paste, cut into small pieces
• 1/4 1/4
• cup whipping cream, divided
• 4 ounces special dark baking chocolate, chopped
• 1 8 ounce package refrigerated crescent rolls (8)
• 1 egg, lightly beaten
• 1 tablespoon water
• 1/4 1/4
• cup sliced almonds
• 1 tablespoon powdered sugar

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet; set aside. For filling, in a medium bowl, combine almond paste and 1 tablespoon of the cream. Beat with an electric mixer on medium speed until nearly smooth. Add the remaining cream, 1 tablespoon at a time, beating until nearly smooth. Stir in chocolate.
2. Unroll dough and separate at perforations into eight triangles. Spoon filling onto wide ends of dough triangles; spread slightly. Starting at the wide end of each triangle, roll up dough around filling toward the point. Place, point sides down, on the prepared baking sheet; curve the ends.
3. In a small bowl, combine egg and the water. Brush dough lightly with egg mixture; sprinkle with almonds.
4. Bake in the preheated oven for 15 to 17 minutes or until golden brown. Transfer to a wire rack; cool slightly. Sprinkle lightly with powdered sugar. Serve warm.
From the Test Kitchen
Make Ahead Tip Prepare and bake as directed; cool completely. Place croissants in a single layer in an airtight container; cover. Store at room temperature for up to 3 days. To serve, preheat oven to 350 degrees F. Arrange croissants on an ungreased baking sheet. Bake in the preheated oven for 5 to 6 minutes or until warm.