Recipe

Almonds Croissants Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 5 months ago One of the dessert That I have always dreamed to make it. Drizzle some honey over them while still warm and omit the powder sugar or eat them with your choice of jam. The recipe is somehow long, but the details are really important in this one. Prep:30m Cook:20m Servings:12	Ahmed1
	rich almond croissants

milk and yeast

flour,salt and sugar

stirr

the rest of flour on

done

cover and let rise

doubled in volume

knead 10 minutes

cover with plastic

roll the butter to a

roll the dough

place butter and fol

folded

second butter rect.

fold again

roll gently

fold again

after 3rd fold

cut in triangles

roll into desired sh

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Ingredients

1 tbsp active dry yeast

11 fl oz (335 ml lukewarm milk)

2 tsp caster sugar

1 ½ tsp salt

15 oz – 1 lb 2 oz (420 – 500g) plain flour

8oz (225g) cold unsalted butter

1 egg beaten with 2 tsp water, for glazing

4 tbsp blanched almonds

4 tbsp powder sugar

Directions

In the large bowl of an electric mixer, stir together the yeast and warm milk. Leave for 15 minutes to dissolve. Stir in the sugar, salt and 5 oz (140g) of the flour.

Using a dough hook, on low speed gradually add the remaining flour. Beat on high until the dough pulls away from the side of the bowl. Cover and let rise in a warm place until doubled, about 1 ½ hours.

Knead the dough until smooth. Wrap in a greaseproof paper, refrigerate for 15 minutes.

Divide the butter into 2 halves and place each between 2 sheets of greaseproof paper. With a rolling pin, flatten each to form a 6 x 4 in (15 x 10cm) rectangle. Set aside.

On a floured surface, roll out the dough to 12 x 8 in (30 x 20 cm). Place a butter rectangle in the center. Fold the bottom third of dough over the butter and press gently and seal. Top with the other butter rectangle, then fold over the top dough third.

Turn the dough so that the short side is facing you, with the long folded edge on the left and the long open edge on the right, like a book.

Roll the dough gently in a 12 x 8 in (30 x 20 com) rectangle; do not press the butter out. Fold in thirds again and mark one corner with your fingertip to indicate the first turn. Wrap and refrigerate for 30 minutes.

Repeat that process twice more. After the third fold, refrigerate for at least 2 hours or overnight.

Roll out the dough about 3mm thick to a rectangle about 13 in (33cm) wide. Trim the sides to neaten.

Cut the dough in half length-wise, then cut into triangles 6 in (15cm) high with a 4 in (10 cm) base.

Gently go over the triangles length-wise with a rolling pin to stretch slightly. Roll up from base to point. Place point-down on baking sheets and curve to form a crescent. Cover and let rise in a warm place until doubled in volume, 1 ½ hours.

Preheat a 475 F/240C oven. Brush with the glaze and sprinkle with almonds. Bake for 2 minutes. Lower the heat to 375F/190C and bake until golden 10 – 12 more minutes. Let cool and sift powder sugar over all of them. Enjoy!

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Comments

minitindel 5 months ago said:
Excellence !!!!!! another great one from Ahmed ..you are great my friend .......love it

henrie 5 months ago said:
I do my danish pastry similar to this, very good.

Great post, got my 5, have a great day Ahmed, good to see you posting again.

cholena 5 months ago said:
I always wanted to do dis . Nw finally gettin a chance to try .... Thx Ahmed : )

mumtazcatering 5 months ago said:
Yummy.......love the step by step pictures,Ahmed
another *5* for a *STAR*.............:}
hope you and your family had a great vacation break!!
have a blessed weekend
Mumtaz

rosemaryblue 5 months ago said:
THE ARTISAN BAKER....over the top! Such clarity, skill and passion in all. WONDERFUL. BEAUTIFUL. :)

michellem 5 months ago said:
Im excited to make this one..I love croissants..fantastic photos! Thank you for posting this great recipe.
Michelle

berry 5 months ago said:
I love your recipe with almonds and the honey idea...
great recipe as always, Ahmed... just I would like to have a piece of them here.

bakermel 5 months ago said:
Thanks, Ahmed---These look beautiful and I'm sure they're delicious! I can't wait to make them! :) Hope you have a wonderful day! :)
~Melinda

magali777 5 months ago said:
Ahmed those croissants look really delicious,it seems like you are a great master in making bread also! thanks for posting and for the pictures.
magali

chriesi 5 months ago said:
Gorgeous! I also made some croissants today! I am going to post them on my blog somewhen these days.

vivian 4 months, 4 weeks ago said:
The Master Baker!!!!
Ahmed, How do you do it?
These are amazing I too have always wanted to bake these.
I will try them very soon.
I have to have an operation on Friday 23rd so when I am well enough I will bake these...or maybe I will bake them before I go into hospital. I may be off the site for a little while.will speak soon.
Vivian

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