A classic French breakfast pastry featuring buttery croissant dough layered with almond cream filling and topped with sliced almonds. This Mediterranean-inspired treat is crispy on the outside and tender on the inside, perfect for a leisurely morning meal.
Preparação
15 min
Cozedura
20 min
Total
35 min
Doses
8 srv
Dificuldade
Medium
Calorias
320 kcal
For 8 dose(s)
Por dose
Preheat oven to 200°C and line a baking sheet with parchment paper
Prepare almond cream by mixing softened butter, ground almonds, powdered sugar, and egg white until smooth
Unroll thawed puff pastry sheets and cut into rectangle pieces approximately 10x15 cm
Spread 2 tablespoons of almond cream mixture onto each pastry rectangle, leaving edges clear
Fold pastry in half lengthwise and press edges gently to seal, creating a half-moon shape
Brush tops with egg wash and sprinkle sliced almonds generously over each croissant
Bake for 18-22 minutes until golden brown and crispy
Cool on wire rack for 5 minutes before serving warm or at room temperature
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