Maple Almond Croissants
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These maple almond croissants are my go to when I want to impress without spending all day in the kitchen. The whole recipe comes together in under an hour, which makes them perfect for weekend breakfasts or unexpected guests. I love using almonds in the filling because they're packed with healthy fats and protein that keep you satisfied longer than your typical pastry. The combination of warm maple syrup and buttery croissant dough is absolutely irresistible, and honestly, they're easier to make than you might think. Once you master the lamination technique, you'll be whipping these beauties out regularly.
Ella x
Ingredients
- 500 gall-purpose flour(for croissant dough)
- 250 gunsalted butter(at room temperature)
- 100 ggranulated sugar(for maple syrup glaze)
- 50 gmaple syrup(grade A)
- 100 galmonds(slivered)
- 5 gsalt(for croissant dough)
- 10 gactive dry yeast(for croissant dough)
- 2 egglarge eggs
- 1 mlvanilla extract(for maple syrup glaze)
- 50 gconfectioners sugar(for maple syrup glaze)
Detail level
Instructions
- 1
In a large mixing bowl, combine flour, salt, and yeast.
Tip: Mix dry ingredients thoroughly
- 2
Add unsalted butter to dry ingredients and mix until the dough comes together in a shaggy mass.
Tip: Be gentle, as overmixing can occur
- 3
Add large eggs one at a time, mixing until fully incorporated.
Tip: Make sure each egg is fully incorporated before adding the next
- 4
Knead the dough for 10 minutes until smooth and elastic.
Tip: Use a stand mixer with a dough hook attachment or knead by hand
- 5
Roll out the dough to a thickness of 3mm.
Tip: Use a rolling pin to achieve even thickness
- 6
Cut the dough into long, thin triangles.
Tip: Cut at a 45-degree angle to create the characteristic croissant shape
- 7
Roll each triangle into a croissant shape, curling the ends towards the center.
Tip: Make sure to seal the ends tightly to prevent filling from escaping
- 8
Place almonds on a baking sheet lined with parchment paper, leaving space between each almond.
Tip: Make sure almonds are not overlapping
- 9
Brush the tops of croissants with maple syrup glaze.
Tip: Make sure to cover the entire surface
- 10
Bake for 20 minutes, or until golden brown.
Tip: Rotate the baking sheet halfway through baking
- 11
Allow croissants to cool for 10 minutes before serving.
Tip: Serve warm, or allow to cool completely for a crispy exterior
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