I’m Back!!!! It was a sad couple weeks without my computer, but having it back with nothing deleted is a wonderful joy! So since I’m so happy, I wanted to share my favorite recipe so far. After I’m done baking, I’ll always try the final product, but I find that I don’t devour sweets as much as used to. Not with these croissants. I don’t know if it’s because they are small or because they were absolutely delicious or both. All I know is that I will certainly be making these again! Keep reading for the recipe…
Prep Time: 30 minutes Cook Time: 15 minutes
1 Sheet of Frozen Puff Pastry
16 Mini Milk Chocolate Bars (Hershey mini bars really do work best)
½ Package of Almond Paste
Sugar for sprinkling
Almond Slices for a topping (if you desire)
(1) Preheat oven to 400 degrees. Line baking sheets with parchment paper.
(2) Place the one sheet of pastry puff on a floured surface (If you are having trouble finding puff pastry sheets, look where the whip cream or frozen berries would be. That is where I always find them). Cut the pastry sheet into a 10×10 square. Cut the pastry in half vertically and horizontally so you have four equal squares.
(3) Cut the squares in half once more horizontally. You will now have 2 columns and 4 rows cut out. Finally, (I swear this is the last cutting part) Cut each rectangle diagonally so that you have 16 triangles that look like this.
(4) Place one chocolate piece on the edge of the wide part of each triangle (it should fit just perfectly if you used the Hershey mini chocolates). Then place ¼ teaspoon of almond paste on top of the chocolate square. Roll the pastry tightly, starting from wide base to the point of the triangle. Repeat for the rest of the croissants.
(5) Place the croissants on the parchment lined baking sheets (the croissants can be placed close together, because they won’t expand much in the oven). Cover the croissants and place them in the refrigerator for 20 minutes to harden. (If your baking sheet doesn’t come with a top, which mine didn’t, you can use another piece of parchment paper over the croissants).
(6) While the croissants are in the fridge, beat one egg by itself in a bowl. Remove the croissants from the fridge and brush with the beaten egg. Sprinkle some sugar on top. You can also add some almond slices on top if you like.
(7) Bake for 12-15 minutes, until the tops are golden brown.
(Recipe adapted from Food Network)