Almond Croissant Puff Pastries: So easy to make and better than a croissant!!!

Cut puff pastry sheets into 5-inch squares.

Line baking trays with parchment paper.

In a large bowl, combine 2 eggs, 1/2 cup granulated sugar, and 4 oz melted unsalted butter. Whisk together.

Add 2 teaspoons pure almond extract and 1 teaspoon vanilla extract to the bowl and whisk until smooth.

Mix in 1 1/2 cups almond flour and lemon zest until smooth to make the almond paste.

Prepare the pear by cutting it in half lengthwise, removing the core, and slicing it about 1/4 inch thick.

Take one puff pastry square and place a hefty tablespoon of almond paste in the center, shaped like a diamond.

Add 2-3 slices of pear on top of the almond paste, with tips facing the pastry tip.

Fold the two edges of the pastry over the filling and press them together tightly.

Transfer the pastries to the lined baking trays, placing no more than six at a time.

Top each pastry with a small dollop of almond paste and sprinkle with sliced almonds.

Brush the tops of the pastries with heavy cream instead of egg wash.

Freeze the pastries for a few minutes while preheating the oven to 375°F.

Bake the pastries on the center rack for 30-35 minutes or until golden brown.

Make an apricot glaze by mixing 1/4 cup apricot jam with 2-3 tablespoons hot water until thin.

Brush the apricot glaze over the hot pastries for shine and sweetness.

Let the pastries cool slightly before serving.

Equipment Needed

Spice Level:

Dietary

Allergens