Description
These Almond Croissant Muffins combine the flaky, buttery layers of puff pastry with a rich, sweet almond filling, creating a delightful breakfast or snack treat. Inspired by traditional almond croissants but in convenient muffin form, they’re perfect for any occasion and easy to make at home.
Ingredients
Scale
Pastry
- 1 sheet of puff pastry, thawed
Almond Filling
- 1/2 cup almond paste, crumbled
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup almond flour
Topping
- 1/4 cup sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin to prevent sticking and ensure easy removal of the muffins.
- Prepare Almond Filling: In a medium bowl, combine the crumbled almond paste, granulated sugar, and softened butter. Mix until smooth and creamy. Then add the egg, vanilla extract, and almond extract, mixing again until fully incorporated. Finally, stir in the almond flour to complete the filling.
- Shape Puff Pastry: On a floured surface, roll out the thawed puff pastry sheet slightly to smooth out folds and cut it into 12 equal squares, ensuring each is large enough to line the muffin cups.
- Assemble Muffins: Place each puff pastry square into the muffin tin cup, pressing down on the base and up the sides to form a cup shape. Spoon about a tablespoon of almond filling into each pastry cup, then bring the corners of the pastry slightly over the filling for a rustic look.
- Add Toppings: Sprinkle the tops of each filled pastry cup with sliced almonds to add texture and nutty flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the pastry turns golden brown and the filling sets.
- Cool and Finish: Allow the muffins to cool in the tin for a few minutes to firm up. Then transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a sweet, decorative finish.
Notes
- Make sure the puff pastry is fully thawed before using for easier handling and better results.
- The almond paste can sometimes be sticky; crumbling it finely helps mix it evenly.
- You can substitute almond flour with finely ground almonds if desired.
- For extra crispiness, you can lightly toast the sliced almonds before sprinkling on top.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
