The key ingredient for these incredibly quick and easy almond croissants is the best quality almond butter, I get mine from the local farmers market, so it is artisanal and sugar and preservatives free. Using good quality puff pastry also makes a difference. Most pastry shops actually sell fresh puff pastry, you just need to ask. Almond Croissants are one of those things that we are used to ordering in restaurants and patisseries but really couldn’t be easier to make. More importantly they will make your Sunday breakfast feel special and will put a smile on loved ones face. Come to think about it eating homemade almond croissants is exciting because it is a rather unexpected breakfast item to serve. Why do we like to eat in restaurants, what is that makes a spends thousands of dollars every year on meal prepared by strangers? I think it is the pleasure of treating our palates to something we can’t eat at home but also the excitement of discovering the chef’s personal take on a known recipe.
Yields 4 medium croissants
300g sheet of puff pastry
3 Tbs unsweetened almond butter
2-3 Tbs of sugar
3 Tbs water
1Tbs sliced almonds (optional)
Assemble the almond croissants: Buy the best quality puff pastry available and thaw it in the fridge. In a small bowl combine the almond butter, sugar and water and mix until smooth and easily spreadable but not runny. It is important to achieve the right consistency and it is better thicker then thicker because if your spread is too runny, it will ooze out while in the oven and you will end up with dry croissants. Cut the puff pastry in 4 triangles of approximately 45 degrees. Spread about a tablespoon of the almond butter all over the pastry leaving 5mm rim. You don’t need to butter the baking sheet, the pastry is oily enough. Gently roll up starting from the base of the triangle up to the tip. Once you have rolled all your croissants add a tablespoon of water to the now almost empty bowl of almond butter, mix well and gently brush your croissants all over, this will give them a pretty golden color.
Bake: Sprinkle with sliced almonds and bake in the lower third of the oven for about 15 minutes or until golden and cooked through.
Serve: Let cool for at least 5 minutes before serving, the almond butter has badly burnt my tongue a number of times. Serve with freshly brewed coffee and orange juice.