Croissant puff pastry
Ingredients
- Puff pastry dough: 2 sheets
- Butter: 1/4 cup (unsalted / chopped / chilled)
- Eggs: 1 piece (whipped with 1 teaspoon water)
- Sugar: half a cup
- Water: half a cup
- Almonds: a teaspoon (extract)
- Almonds: 1/3 cup (chopped)
- Powdered sugar: to taste (for decoration)
How to prepare
- The oven is heated to 425 degrees Fahrenheit.
- Put the butter paper on the baking tray.
- After the puff pastry dough has completely melted, one sheet of it is taken and covered with pieces of butter and covered with the second sheet, then put the pieces of butter, and covered with the second sheet.
- The dough is cut in the form of triangles, and it is rolled from the base of the triangle in the form of a cylinder until reaching the thin end, and it must be tight and thin until it is cooked from the inside.
- Put the croissants on the baking tray and repeat the process with all the triangles.
- Brush the surface of the croissant with the beaten egg mixture and put it in the oven for 20 minutes.
- While baking the croissants, heat the sugar and water over a medium heat, stirring constantly, until the sugar dissolves, remove from the heat and leave to cool a little, and stir with the almond extract.
- After 20 minutes, take out the croissant and brush with the almond syrup, then sprinkle the almond slices on the dough.
- Return the croissants to the oven and bake for 5 to 10 minutes, until the almond slices and the surface of the croissant begin to brown and take on a golden color.
- Let the croissants cool, sprinkle with powdered sugar, and fill with almond paste or pastry cream.
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