Cinnamon-Almond Croissants
Thaw Time: 40 minutes
Bake Time: 20 minutes
Prep Time: 20 minutes
Makes: 8
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Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1/2 cup canned almond filling
1/2 teaspoon ground cinnamon
1 egg, lightly beaten
Directions
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.
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.
Bake for 20 minutes or until the pastries are golden brown.
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TOP RATED RECIPES
This recipe has been
rated by 21 members.
"Wonderful and sumptuous! Wowed overnight guests who were impressed with my phenomenal
culinary abilities - thanks Pepperidge Farm
...
More >
!"
"Can't wait to try other flavor fillings!"
"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.)
...
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."
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