Sourdough Almond Croissants
How about treating yourself to a deliciously flaky Almond Croissant? Better yet, made with leftover Sourdough Croissants! What better way to use up sad-looking leftover pastries than filling them with a nutty almond filling and baking them again with crunchy flaked almonds on top?
Ingredients
For Sugar Syrup:
- 60 ml water
- 50 g caster sugar
- 1 teaspoon almond extract optional
For Almond Croissants:
- 6 sourdough croissants old and going stale
- 80 g butter unsalted, softened
- 1 egg small
- 40 g ground almond
- 100 g caster sugar
- 2 teaspoon almond extract
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
- 70 g flaked almonds
Instructions
Make The Syrup:
- Pour the water and caster sugar into a small saucepan and set over medium heat. Stir until sugar dissolves. As soon as the mixture starts to bubble, take it off the heat and stir in the almond extract. Set it aside.
Make The Almond Filling:
- In a large mixing bowl, add the softened butter, almond flour, sugar, egg, almond extract, vanilla and a pinch of salt. Using a handheld electric mixer, beat for a minute, until everything is incorporated and the mixture is smooth.
Assemble:
- Preheat the oven to 180°C Fan. Line a baking tray with baking parchment.
- Cut each sourdough croissant in half. Using a pastry brush, smother the cut sides of the croissants with sugar syrup (this will reintroduce some moisture into old croissants).
- Spread a tablespoon of almond filling on each of the bottom halves of the croissants, then cover with the top halves.
- Spread another tablespoon of almond mixture across the middle of each croissant. Scatter flaked almonds on top and press them down gently to make sure they stick.
- Bake in the centre of the oven for 12-14 minutes.
- Leave the almond croissants to cool down and dust with some icing sugar if you wish just before serving!
Video
Notes
Disclaimer: Preparation and cooking times noted above do not include making your own Sourdough Croissants (we assume they have been made a day or two before starting this recipe).
Nutrition
Calories: 473kcalCarbohydrates: 53gProtein: 7gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 94mgSodium: 413mgPotassium: 82mgFiber: 2gSugar: 32gVitamin A: 797IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg
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