- sheet of frozen puff pastry - 1 Piece
- egg - 1 piece
- milk or cream - 1 Art. a spoon
- raw sliced almonds - 1 glass
- powdered sugar for sprinkling - 1 To taste
- almond paste - 120 grams (filling)
- sugar - 2 items. spoons (filling)
- unsalted butter, room temperature - 1/4 Cups (filling)
- egg - 1 Piece (stuffing)
- lemon peel - 2 teaspoons (filling)
- vanilla extract - 1 teaspoon (filling)
- flour - 2 Art. spoons (filling)
1. Make the stuffing. Mix almond paste in a food processor 2-3 times or chop it with a fork. Add sugar and mix 5-6 times more. 2. Add the butter and mix well. Then add the flour, finely grated zest and mix. Cover the bowl with a lid and put in the refrigerator until necessary. 3. Preheat the oven to 200 degrees. To lace the two baking sheets with parchment paper or silicone mats. Defrost puff pastry. Put the test sheet on the work surface. Cut the test sheet into 6 rectangles, and then cut each in half diagonally. 4. Put about 1 tablespoon of almond filling on each triangle and evenly brush to the brim. Collapse the triangles in the croissant, starting from the wide side. Lay out at a distance on the prepared trays. 5. If you cook in advance, wrap the croissants with plastic wrap and refrigerate until necessary. Lubricate the croissants with a mixture of beaten eggs and milk (or cream). Sprinkle with chopped almonds. 6. Bake for 15-20 minutes until dark-golden. Allow to cool for 5 minutes, then sprinkle with powdered sugar and serve warm.
Servings: 4-5