Cinnamon-Almond Croissants

Cinnamon flavors the almond filling in these delectable, easy to make croissants that fill the kitchen with enticing aromas while they bake.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • Serves: 8

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets)
  • 1/2 cup canned almonds filling
  • 1/2 teaspoon ground cinnamon
  • 1 egg, lightly beaten

Directions

  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Stir the almond filling and cinnamon in a small bowl. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.

  2. Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. Fold the pastry squares over the filling to form a triangle. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape. Brush with the egg.

  3. Bake for 20 minutes or until the pastries are golden brown.

Rolled Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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