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Year-Round Giving: Almond Croissant Pastries

June 24, 2015

Almond Croissant Pastries

Almond Croissant Pastries. Made with Crescent Rolls.

This easy Almond Croissant Pastry recipe uses a pre-made croissant dough for a quick shortcut to a delicious morning treat.

Having friends over for coffee? Impress them by making this Almond Croissant Pastry and serving it with coffee. They taste great warm or cold. Personally I like them cold with a hot cup of coffee.

These ingredients are so simple anyone can pull this recipe off. Pillsbury is making their croissant dough in sheets now. If you can't find them you can use the pre-cut croissant dough. Instead of rectangles you can bring the triangle ends together and form the dough to make a circle. Below is an example of making them into circles from my Instagram account.


So let's get to it!
Almond Croissant Pastries
Almond Croissant Pastries. Made with crescent rolls.
by Stephanie Jackson
Prep Time: 20
Cook Time: 10
Keywords: bake breakfast
Ingredients (serves 12)
  • 6 oz. cream cheese, softened
  • 1/4 tsp almond extract
  • 3 Tbs sugar
  • 1 8oz. Croissant Dough Sheet
  • 1/4 cup sliced almonds
For the Icing
  • 1/2 cup powdered sugar
  • 1/2 tsp bourbon vanilla extract
  • 2 Tbs milk
Instructions
Place the cream cheese, almond extract and sugar into a mixing bowl.
Mix the ingredients on a medium speed until well blended.
Roll out your dough sheet. With a pizza cutter cut into 6 equal strips. Then cut horizontally across the middle. This will give you 12 rectangles. Place your rectangles on an ungreased cookie sheet.
With a tart sharper or your fingers create a rectangular well inside your dough.
Spoon about a tablespoon of the cream cheese mixture into the well and use the backside of the spoon to spread the cream cheese evenly.
Bake the almond pastries for 8-10 minutes at 350F.
While the pastries are baking make a simple sugar icing by combining the powdered sugar, vanilla and milk in a small sauce pan. Whisk ingredients together over low heat. Keep the mixture on low heat to keep it thin. Stir it occasionally to keep from burning.
Once done pull the pastries out of the oven and put them on a wire cooling rack. Fill a piping bag with icing. Cut the tip and drizzle the icing over the pastries.
Sprinkle the sliced almonds onto the center of the pastries and let set.
Serve immediately or chill them for later.
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