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

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets)
  • 1/2 cup canned almonds filling
  • 1/2 teaspoon ground cinnamon
  • 1 egg, lightly beaten

Directions

  1. 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.

  2. 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.

  3. Bake for 20 minutes or until the pastries are golden brown.

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