Nut-Free Almond Croissant
Indulge in the delicate decadence of our Nut-Free Almond Croissants, a flakey and buttery treat reimagined for those with nut allergies. This recipe perfectly balances traditional French pastry-making techniques with a clever twist: nut-free almond flavoring, delivering the rich, sweet essence of almonds without the allergenic risks. Crafted with layers of tender, laminated dough and enveloped around a luscious almond-inspired essence, these croissants are baked to golden perfection and finished with a sprinkle of powdered sugar and pastry flakes for a bakery-style finish. Perfect for breakfast, brunch, or an afternoon treat, these nut-safe croissants ensure everyone can enjoy the luxury of almond flavor without compromise. Whether served warm or savored with a cup of coffee, they’re sure to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 grams Unsalted butter
- 50 grams Sugar
- 10 grams Salt
- 10 grams Instant yeast
- 250 milliliters Whole milk
- 5 milliliters Vanilla extract
- 10 milliliters Nut-free almond flavoring
- 1 large Egg
- 1 large Egg for egg wash
- 15 milliliters Water for egg wash
- 50 grams Powdered sugar
- 50 grams Flakey pastry topping
Instructions
In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Stir the dry ingredients together gently.
Warm the milk to about 37°C (98°F) and mix in the vanilla extract and nut-free almond flavoring.
Pour the milk mixture into the dry ingredients, combining to form a dough. Knead the dough for approximately 5-7 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, prepare the butter block by rolling it between two sheets of parchment paper into a rectangle of about 20x15 centimeters. Chill until firm but pliable.
Once the dough has rested, roll it out on a lightly floured surface into a 30x20 centimeter rectangle.
Place the butter block in the center of the dough and wrap the dough over the butter, sealing the edges. Ensure the butter is fully enclosed within the dough.
Roll the dough into a longer rectangle, approximately 60x20 centimeters. Fold the dough thirds, like a letter, and refrigerate for 1 hour.
Repeat the rolling and folding process twice more, refrigerating for an hour between each turn.
After the final fold, roll the dough into a long strip of 40x20 centimeters, and cut into triangles for croissants.
Gently roll each triangle from the base to the tip to form the croissant shape, bending into a crescent.
Place the croissants on a baking sheet, cover with a cloth, and allow them to rise for 2 hours or until doubled in size.
Preheat the oven to 200°C (400°F).
Whisk together the egg and water for the egg wash, brushing each croissant lightly.
Bake the croissants for 15-20 minutes or until golden brown and flakey.
Once baked, dust the croissants with powdered sugar and sprinkle with the flakey pastry topping for a delightful finish.
Enjoy these nut-free almond croissants fresh, or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
4993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 164.2 g | 821% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 525.2 g | 191% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 118.6 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 519 mg | 40% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1277 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
