Cheater Almond Croissants
Real almond croissants take days. These take one tube of crescent dough and about 20 minutes, and they come out flaky, golden, and full of almond flavor. This is one of my favorite recipes to make with the girls, because rolling up the little triangles is the fun part.
Ingredients
- 1 tube (8 oz) refrigerated crescent roll dough (8 rolls)
- 1/4 cup almond butter
- 2 tablespoons honey (maple syrup for babies under 1)
- 2 tablespoons sliced almonds
Method
- Heat the oven to 375°F and line a baking sheet with parchment.
- Unroll the dough and separate it into 8 triangles.
- Spread each triangle with a thin layer of almond butter, then drizzle a little honey over it. Leave a small border so the filling doesn't squeeze out.
- Roll each triangle up from the wide end to the point, and set them point-side down on the baking sheet. This is a great step for kids to help with.
- Sprinkle the sliced almonds on top, pressing them in gently so they stick.
- Bake 11 to 13 minutes, until puffed and golden. Cool 5 minutes before serving, since the filling gets hot.
Notes
Babies under 1 should not have honey. For the baby's portion, swap the honey for the same amount of maple syrup. Very small children should get these torn into small pieces.
Storage
Best the day they're made. Keep in an airtight container up to 2 days, and warm them in a 350°F oven for 5 minutes to crisp them up again.
💪 About 5g protein per croissant (estimate)
💡 Contains tree nuts (almond butter and almonds), wheat, and possibly milk depending on the dough brand; check the label. Not suitable for anyone with a tree nut allergy. Whole sliced almonds can be a choking hazard for young toddlers, so leave them off or crush them finely for little ones.