All Butter Almond Croissants
The perfect pastry for any sweet tooth Read more
The perfect pastry for any sweet tooth. Buttery, flakey pastry layers give way to a sticky, nutty and sweet filling, topped off with crisp shards of almonds and mounds of soft icing sugar. Heaven with a steaming cup of coffee on a brisk morning.
Our classic almond croissants are so quick and easy to make, they're perfect for those lazy Sunday mornings when time seems to melt together, just remember to take them out of the freezer the night before.
Pop them in the oven whilst you're making yourself a cuppa, wait until they are gloriously golden and then hop back into bed with the Sunday paper - there are some things that just can't be rushed.
4x pastries per pack
French Wheat Flour [with added Calcium Carbonate, Iron, Niacin, Thiamin] (GLUTEN), Water, Butter (MILK), Apricot Kernel Paste [Sugar, Apricot Kernels, Water, Dried Egg White, Preservative: Potassium Sorbate] (EGG), Almonds (NUTS), Sugar, Icing Sugar, SalteD Butter (MILK), White Wheat Flour [with added Calcium Carbonate, Iron, Niacin, Thiamin] (GLUTEN), Yeast, Free Range Egg (EGG), Salt, Flour Improver (ASCORBIC ACID), Egg Wash (EGG).
Remove the pastries from the freezer the night before you intend to cook them.
On a lined baking sheet, place the croissants spaced apart (remember they will grow as they prove). Leave to prove at an ambient temperature overnight, until they have doubled in size.
Once they're ready to bake, pre-heat the oven to 180C.
Gently egg wash each pastry, this will give a lovely shine to the pastries once they are baked.
Bake in the oven for around 12-15 minutes, or until they are golden brown.
Remove from the baking tray onto a wire rack and allow to cool for 5-10 minutes. Then enjoy with a hot cuppa!
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