ALMOND CROISSANTS

Almond Croissants image

This tender almond croissant recipe is a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter.

Provided by Taste of Home

Time 45m

Yield 16 rolls.

Number Of Ingredients 16

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Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110° to 115°)
3 egg yolks
FILLING:
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
EGG WASH:
1 egg white
1 tablespoon water
1/4 cup sliced almonds

Steps:

In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 296 calories, Fat 16g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 278mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.