Salted Caramel Almond Croissants
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These salted caramel almond croissants are my go to when I want to impress without spending hours in the kitchen. With just forty five minutes from start to finish, they come together surprisingly quickly, and honestly, the ingredient list is way simpler than you'd think. I love using almond milk here because almonds are packed with healthy fats and protein that keep you satisfied longer than your typical pastry. The combination of buttery croissant layers with that sweet and salty caramel filling is pure magic, and your kitchen will smell absolutely incredible while they bake. Trust me, once you make these once, friends will be asking for the recipe constantly.
Ella x
Ingredients
- 250all-purpose flour
- 10 gsalt
- 200 gsugar
- 225 gunsalted butter
- 50 gcocoa powder
- 2large eggs
- 120 mlalmond milk
- 150 gsalted caramel sauce
- 100 gsliced almonds
- 100 gconfectioners' sugar
- 50 gunsalted butter, softened
- 5 gflaky sea salt
Detail level
Instructions
- 1
Preheat oven to 200°C. Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, salt, and sugar.
- 3
Add the unsalted butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
Add the cocoa powder and mix until well combined.
- 5
In a small bowl, whisk together the large eggs and almond milk. Add this mixture to the dough and mix until a shaggy dough forms.
- 6
Roll out the dough on a lightly floured surface to a thickness of about 3mm. Cut into long, thin triangles.
- 7
Place a tablespoon of salted caramel sauce at the base of each triangle, leaving a 1cm border at the top.
- 8
Sprinkle a few sliced almonds on top of the caramel sauce.
- 9
Roll each triangle into a croissant shape, starting from the wide end. Place on the prepared baking sheet.
- 10
Brush the tops with a little unsalted butter and sprinkle with confectioners' sugar.
- 11
Bake for 20-25 minutes, or until golden brown.
- 12
While the croissants are baking, melt the flaky sea salt in a saucepan with a tablespoon of hot water. Brush the tops of the croissants with the melted salt.
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