Almond Croissant Buns
These Almond Croissant Buns are a shortcut version to the delectable French pastry. Store bought puff pastry and a simply almond frangipane make this recipe so easy.
Servings: 16 buns
Equipment
- 2 Muffins Tins
Ingredients
- 2 sheets store bought puff pastry, thawed according to instructions on package
For the Almond Frangipane Filling:
- 1/2 cup unsalted butter
- 2 eggs
- 1 1/2 cups almond flour
- 1/2 cup sugar
- 2 tsp almond extract
- 1 tsp vanilla extract
- Pinch salt
For topping:
- Powdered sugar, for dusting
- Sliced almonds
Instructions
- Ensure puff pastry is thawed to room temperature. Preheat oven to 375 degrees. Spray muffin tins with cooking spray, noting that this recipe makes 16 buns.
- Combine filling ingredients in a medium bowl. Use. and mixer to completely combine the mixture until smooth.
- Spread one sheet of puff pastry on a clean working surface. Use a rolling in to gently roll the sheet out to give yourself a little more space to work with.
- Spread half of the almond filling over the puff pastry. Use a pastry wheel or pizza cutter to slice the puff pastry sheet in half lengthwise, then slice each half into 4 equal strips. You will end up with 8 strips.
- Roll each strip up, and place into the prepared muffin tin.
- Combine the egg and milk together for an egg wash, and brush each bun liberally. Bake for 25-30 minutes, until buns are golden brown baked through.
- Remove from oven and using a paring knife as needed, gently remove each bun from the muffin tin and place on a cooling rack. Allow to cool for about 15 minutes.
- Dust with powdered sugar and top with sliced almonds. Enjoy!
Notes
Recipe inspired by Well Made by Kiley.