Pumpkin Almond Croissants
I love a good almond croissant. That not-too-sweet bite of the flaky dough with frangipane filling and topping. It is such an unassuming pastry that looks so ordinary but each bite is just purely delightful. I wanted to make these with a fall twist, so I added some pumpkin puree and pumpkin spice, the flavor is lovely and I can’t wait for you to give these a try. When you do, don’t forget to tag me on Instagram @thebitewithjackie
Ingredients:
12 mini croissants (not crescents) – most grocery store bakeries sell these. You can also use about 6-8 full size croissants
1/3 cup butter, room temp
1 egg
½ cup granulated sugar
1 teaspoon vanilla
1/3 cup pumpkin puree (not pumpkin pie filling)
1-2 tsp orange zest
1 cup almond flour
2 Tbsp all purpose flour
½ tsp salt
1 tsp pumpkin pie spice
Sliced almonds for topping
Powdered sugar for dusting
Directions:
Preheat oven to 350F. Slice all croissants lengthwise as if its for a sandwich. Set aside.
Using a stand mixer or handheld whisk, combine the butter, egg and vanilla until fully combined, whipped and fluffy. Add In the vanilla, pumpkin puree and orange zest and combine again until incorporated. Add in the almond flour, all purpose flour, salt and pumpkin pie spice. Combine until mixed through and a smooth cream is left.
Place a heaping tablespoon of the pumpkin almond cream inside each croissant like a sandwich, place all their top halves back on. The place an additional tablespoon of the cream on top of each croissant. Top with a generous sprinkle of sliced almonds and bake for 20 minutes or until the top is golden brown. Remove from oven and let cool at least 10 minutes before sprinkling with powdered sugar. Store these pumpkin almond croissants in a Tupperware for up to 3-4 days. I find they taste best at room temperature. They’re also delicious warmed in a toaster oven.
Pumpkin Almond Croissants
Ingredients
- 12 mini croissants not crescents – most grocery store bakeries sell these. You can also use about 6-8 full size croissants
- 1/3 cup butter room temp
- 1 egg
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1/3 cup pumpkin puree not pumpkin pie filling
- 1-2 tsp orange zest
- 1 cup almond flour
- 2 Tbsp all purpose flour
- ½ tsp salt
- 1 tsp pumpkin pie spice
- Sliced almonds for topping
- Powdered sugar for dusting
Instructions
- Preheat oven to 350F. Slice all croissants lengthwise as if its for a sandwich. Set aside.
- Using a stand mixer or handheld whisk, combine the butter, egg and vanilla until fully combined, whipped and fluffy. Add In the vanilla, pumpkin puree and orange zest and combine again until incorporated. Add in the almond flour, all purpose flour, salt and pumpkin pie spice. Combine until mixed through and a smooth cream is left.
- Place a heaping tablespoon of the pumpkin almond cream inside each croissant like a sandwich, place all their top halves back on. The place an additional tablespoon of the cream on top of each croissant. Top with a generous sprinkle of sliced almonds and bake for 20 minutes or until the top is golden brown. Remove from oven and let cool at least 10 minutes before sprinkling with powdered sugar. Store these pumpkin almond croissants in a Tupperware for up to 3-4 days. I find they taste best at room temperature. They’re also delicious warmed in a toaster oven.
