Cinnamon-Almond Croissants |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Amazingly easy recipe from Pepperidge Farms, perfect for a special breakfast in bed on a certain Sunday in May when you're supposed to spoil a specific someone special in your life. Not that I'm hinting at anything. ;) Prep time includes 40 minutes to thaw the puff pastry. Ingredients:
1 (17 1/3 ounce) package pepperidge farm puff pastry sheets (2 sheets) |
1/2 cup canned almond 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.
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