Easy Almond Croissant Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 sheet store bought puff pastry (half of a 17.3oz package, thawed)
02 -
1 cup (96g) blanched almond flour
03 -
½ cup (104g) light brown sugar, packed
04 -
½ cup (113g) salted butter, softened
05 -
1½ tablespoons all purpose flour (plus additional for rolling the puff pastry)
06 -
1 large egg
07 -
1 teaspoon pure almond extract
08 -
¼ cup (28g) sliced almonds
09 -
powdered sugar for garnish
# Instructions:
01 -
Preheat oven to 400°F.
02 -
Using a hand mixer, combine almond flour, brown sugar, butter, flour, egg, almond extract, and a pinch of salt. Mix until just combined, being careful not to overmix. Set aside.
03 -
On a lightly floured surface, rollout the puff pastry to an 11x11 square. Cut twenty four 2x2 inch squares. Gently press each square into the cavity of a 24-count mini muffin pan.
04 -
Fill each pastry cup with 1-tablespoon of filling. A small cookie scoop works great for this. Press a few sliced almonds onto the top of each.
05 -
Bake for 10-15 minutes, until the pastry is golden brown. Place the pan on a wire rack to cool. Remove the pastries from the pan and dust with powdered sugar.
# Notes:
01 -
Serve warm or at room temperature. Store in the refrigerator for up to 3 days or the freezer for up to 3 months.
02 -
To reheat from frozen: Thaw at room temperature and serve at room temp or reheat in a 300°F oven just until warm, not too long or they'll dry out.
03 -
Recipe adapted from Better Homes & Gardens magazine.