Cinnamon-Almond Croissants – a delicious recipe with pastry sheets, almond filling, ground cinnamon, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.
2
Heat the oven to 400F Stir the almond filling and cinnamon in a small bowl.
3
Unfold the pastry sheets on a lightly floured surface.
4
Cut each pastry sheet into 4 (about 5-inch) squares.
5
Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge.
6
Fold the pastry squares over the filling to form a triangle.
7
Starting at the wide end, roll up the pastry triangles toward the point.
8
Place the pastries, point-side down, on a baking sheet.
9
Curve the ends of the pastries inward to form a crescent shape.
10
Brush with the egg.
11
Bake for 20 minutes or until the pastries are golden brown.
219
kcal
Calories
18
g
Fat
9
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 (17 1/3 ounce) packagepepperidge farm puff pastry sheets (2 sheets), ½ cup canned almond filling, ½ teaspoon ground cinnamon, 1 egg, lightly beaten.
Yes, Cinnamon-Almond Croissants falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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