Flaky Almond Croissant Bites Treat (Print version)
Mini puff pastry cups filled with almond cream, baked until flaky and golden, then finished with sliced almonds and powdered sugar.
# Ingredients:
For the pastry cups
01 -
1 sheet frozen puff pastry, about 8.5 oz (245 g), thawed but still cold
02 -
1-2 tablespoons all-purpose flour, for rolling
For the almond filling
03 -
6 tablespoons (85 g) unsalted butter, softened
04 -
1/2 cup (100 g) granulated sugar
05 -
1 cup (96 g) blanched almond flour
06 -
1 large egg
07 -
1 tablespoon (8 g) all-purpose flour
08 -
1 teaspoon almond extract
09 -
1/4 teaspoon fine salt
For topping
10 -
1/3 cup (35 g) sliced almonds
11 -
2 tablespoons powdered sugar, for dusting
# Instructions:
01 -
Preheat the oven to 400°F. Set a rack in the center position and keep a 24-cup mini muffin pan nearby.
02 -
Beat the softened butter and sugar until smooth. Mix in the almond flour, egg, all-purpose flour, almond extract, and salt just until creamy and combined.
03 -
On a lightly floured surface, roll the cold puff pastry into about an 11-inch square. Cut into 24 small squares with a sharp knife or pastry wheel.
04 -
Press one pastry square into each mini muffin cup. Add about 2 teaspoons almond filling to each cup and top with sliced almonds.
05 -
Bake for 13-16 minutes, until the pastry is puffed and golden brown at the edges and the almond filling is set.
06 -
Cool in the pan for 5 minutes, then lift the bites onto a rack. Dust with powdered sugar while warm and serve warm or at room temperature.
# Good to know:
01 -
Keep puff pastry cold for the flakiest texture.
02 -
Best served the day they are baked.
03 -
Reheat leftovers in a 300°F oven instead of the microwave.