Homemade Almond Croissants

Indulge in the delightful aroma of homemade almond croissants! Flaky, buttery, and filled with rich almond goodness.

Prep Time1 30

Cook Time20

Total Time1 50

Servings: 8 servings

In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the yeast mixture. Stir until the dough begins to come together.
Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour or until doubled in size.
Once the dough has risen, punch it down and roll it out into a large rectangle, about 1/4 inch thick. Fold it into thirds and repeat the rolling and folding process two more times, chilling the dough in the refrigerator for 30 minutes between folds.
After the final fold, roll the dough out into a larger rectangle. Cut it into triangles and fill with almond paste or a mixture of finely chopped almonds and sugar. Roll them up from the base to the tip.
Place the rolled croissants on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for another 30-45 minutes until puffy.
Preheat your oven to 375°F (190°C). Brush the tops of the croissants with melted butter and bake for 15-20 minutes or until golden brown and flaky.