Gave my favorite breakfast pastry a little autumn upgrade and it turned out so beautifully! This is a small batch recipe and makes 4 croissants. The best part- you only need about 20 minutes to go from prep to plate!
Pumpkin Almond Croissants
A fun autumnal twist on my favorite pastry!
Ingredients
- 4 large croissants my favorites are from Costco
- 1 1/4 cups almond meal
- 3/4 cup powdered sugar
- 1/2 tsp cornstarch
- 1/4 tsp almond extract
- 1/4 cup pumpkin puree
- 6 tbsp softened salted butter
Instructions
- The night before you want to make these, freeze your croissants! This makes them easy to slice and fill.
- Preheat your oven to 350°F.
- In a stand mixture fitted with the paddle attachment, mix together the almond meal, powdered sugar, and cornstarch.
- Add the almond extract, butter, and pumpkin purée and mix on medium to medium high speed until well combined and fluffy. Scrape down the bowl as you go to make sure that everything is well incorporated.
- Slice each croissant in half before adding 2-3 tbsp of the almond paste to the cut side of the bottom half. Replace the top and repeat for all of your croissants, leaving 1/4 cup of almond paste in the bowl.
- Spread the remaining paste over the croissants and then top with raw pumpkin seeds.
- Bake for 15 minutes.
- Cool on the tray for 10 minutes before transferring to a rack to cool completely. Dust with powdered sugar before serving!
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