Ingredients Jump to Instructions ↓

  1. 1 ( 1/4 ounce) package active dry yeast

  2. 1/4 cup warm water (105 degrees to 115 degrees)

  3. 4 cups all-purpose flour

  4. 1/4 cup sugar

  5. 1 teaspoon salt

  6. 1 cup cold butter

  7. 3/4 cup warm milk (110 to 115 degrees F)

  8. 3 egg yolks FILLING:

  9. 1/2 cup almond paste

  10. 1/4 cup confectioners' sugar EGG WASH:

  11. 1 egg white

  12. 1 tablespoon water

  13. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight. In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool. ');


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