How to make almond paste croissants

“I love kiefer for breakfast in the morning,” Skye McAlpine confesses. And the cook and author of A Table In Venice has made life a whole lot easier with her recipe for these Venetian almond paste croissants, which uses ready-made puff pastry. “Who has the time to make their own puff pastry? Not me,” she admits, laughing.

“I make them the whole time,” McAlpine adds, and you will too once you’ve tried this recipe for yourself…

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Nutrition Facts

Almond paste croissants

Amount Per Serving

Calories 464 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 7g44%

Cholesterol 20mg7%

Sodium 166mg7%

Potassium 65mg2%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 10g11%

Protein 8g16%

Vitamin A 26IU1%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Almond paste croissants

Perfect for breakfast

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Breakfast

Cuisine: Italian

Servings: 10

Calories: 464kcal

Author: Skye McAlpine

Equipment

• Bowl
• Baking sheet
• Wire rack

Ingredients

• 640 g ready-rolled puff pastry sheets
• 1 large egg yolk lightly beaten
• 30 g flaked almonds
• 2 tbsp icing sugar

For the filling

• 90 g ground almonds
• 70 g caster sugar
• 1.5 tsp apricot jam
• a pinch of salt
• 1 large egg white lightly beaten with a fork

Method

• Heat the oven to 220˚C/Gas Mark 7. To make the filling, put the ground almonds, sugar, jam and salt in a bowl and mix well. Add the egg white and stir until you have a thick paste, rather like marzipan.
• Lay out the puff pastry sheets on a work surface and cut out five triangles from each one, 12–14cm wide at the base and 24cm long on the sides. Spoon a teaspoon of almond paste on to the base of each triangle, centred and about two-fingers’ width away from the edge. Resist the urge to overfill here: you really just need a teaspoon, or the filling will spill out in the oven. Fold the bottom edge of the triangle over the filling, trying to tuck it under, and roll the pastry up as tightly as you can. Gently fold the tips under into the horns of a croissant, pinching where needed to seal. Repeat this with the remaining pastry triangles, then arrange them on a baking sheet lined with baking parchment.
• Brush the croissants with the beaten egg yolk to glaze, then sprinkle liberally with the flaked almonds. Bake for 20 minutes, until golden all over. Remove the tray from the oven and sift the icing sugar generously over the piping-hot croissants, so that some of it melts into them. Let them cool slightly, then transfer to a wire rack. Eat warm or cold.

Nutrition

Calories: 464kcal | Carbohydrates: 41g | Protein: 8g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 65mg | Fiber: 2g | Sugar: 10g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

A Table In Venice: Recipes From My Home by Skye McAlpine, is published by Bloomsbury.

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