Gluten-Free Almond Croissant
Imagine biting into a flaky, buttery croissant with a sweet, nutty almond filling, and it's completely gluten-free! This recipe makes that dream a reality. It's perfect for a special breakfast, brunch, or a delightful afternoon treat.
Ingredients
- 1 package about 14-16 ounces Gluten-Free Puff Pastry
- 1 cup Almond Flour
- ½ cup Powdered Sugar
- ½ cup 1 stick, softened Unsalted Butter
- 2 large Eggs
- 1 teaspoon Almond Extract
- ½ teaspoon Vanilla Extract
- ¼ cup Sliced Almonds
- 1 tablespoon Milk or Cream
Instructions
- Prepare the Filling: In a medium bowl, combine the softened butter, powdered sugar, almond flour, egg, almond extract, and vanilla extract. Mix everything together until it forms a smooth, creamy paste.
- Thaw the Pastry: Take your gluten-free puff pastry out of the freezer and let it thaw according to the package directions.
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the Pastry: Once the puff pastry is thawed, gently unfold it on a lightly floured surface (use gluten-free flour!). Cut the pastry into large triangles.
- Fill the Croissants: Place a spoonful of the almond filling at the wide end of each triangle.
- Roll the Croissants: Starting at the wide end, carefully roll each triangle towards the point, forming a crescent shape. Gently curve the ends inward to create that classic croissant look.
- Egg Wash: In a small bowl, whisk together the remaining egg and the tablespoon of milk or cream. Brush the tops of the croissants with this egg wash.
- Add Almonds: Sprinkle the sliced almonds over the egg-washed croissants.
- Bake: Place the croissants on the prepared baking sheet, leaving some space between them. Bake for 18-22 minutes, or until they are golden brown and puffed up.
- Cool & Enjoy: Remove the croissants from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack. They're best enjoyed warm!