Transform Leftover Croissants into Scrumptious Pumpkin Almond Croissants!

Preheat the oven to 375°F (190°C).

Roll out the croissant dough on a lightly floured surface.

In a bowl, mix pumpkin puree, almond flour, sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.

Cut the croissant dough into triangles and place a spoonful of the pumpkin mixture at the base of each triangle.

Roll the triangles tightly from the base to the tip to form croissants.

Place the croissants on a baking sheet lined with parchment paper.

Brush the tops with a mixture of milk and beaten egg for a golden finish.

Sprinkle sliced almonds on top of each croissant.

Bake in the preheated oven for 20-25 minutes until golden brown.

Remove from the oven and let cool slightly.

Dust with powdered sugar before serving.

Serve warm with a drizzle of maple syrup and a sprinkle of orange zest.

Spice Level:

Allergens