Cinnamon-Almond Croissants
Cinnamon-Almond Croissants
Cinnamon flavors the almond filling in these delectable, easy to make croissants that fill the kitchen with enticing aromas while they bake.
- Thaw: 40 minutes
- Prep: 20 minutes
- Bake: 20 minutes
- Serves: 8
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipHeat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.
When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.
Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.
Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.
Rolled recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
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1/2 cup canned almond filling
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1/2 tsp. ground cinnamon
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1 egg, lightly beaten
Directions
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Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Stir the almond filling and cinnamon in a small bowl. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
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Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. Fold the pastry squares over the filling to form a triangle. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape. Brush with the egg.
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Bake for 20 minutes or until the pastries are golden brown.
Comments
Submitted by:
Sheryll S.
Date: 4/20/2010
"Where do I find the canned almond filling?"
Submitted by:
Lynn W.
Date: 5/4/2010
"Keep up the good work."
Submitted by:
Beth M.
Date: 5/4/2010
"My husband loves them!"
Submitted by:
Sue C.
Date: 5/4/2010
"Super easy for busy moms. Kids could make it for Mom's Day with help from Dad!"
Submitted by:
Barbara R.
Date: 5/4/2010
"All I can say is WOW!!!!"
Submitted by:
Sue O.
Date: 5/4/2010
"YUMMY YUMMY. I live in a senior co-op and I served them for our afternnon coffee it was they were a big hit."
Submitted by:
Liz D.
Date: 9/7/2010
"Wonderful and sumptuous! Wowed overnight guests who were impressed with my phenomenal culinary abilities - thanks Pepperidge Farm!"
Submitted by:
Nona T.
Date: 5/5/2010
"I loved it as I am a real old time Bear's Claws fan (They are hard to find these day with almond filling and not prune.)."
Submitted by:
Pat M.
Date: 5/5/2010
"Can't wait to try other flavor fillings!"
Submitted by:
Betty T.
Date: 5/5/2010
"These are what you would call "more" cause they are soooooooooooo delicious..."
Submitted by:
Nathalie M.
Date: 7/23/2011
"Delicious and so easy to make. Taste great with coffee or tea!"