Buttery French Croissants with Almond Filling

Ingredients

Instructions

1. 1 In a large bowl, combine sifted flour, sugar, salt, and yeast. Stir to mix well.
2. 2 Add warm milk to the dry ingredients and mix until a dough forms. Knead for about 5 minutes until smooth.
3. 3 Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Roll out the dough on a floured surface into a large rectangle about 1/4 inch thick. Spread cold butter over two-thirds of the dough.
5. 5 Fold the unbuttered third over the center, then fold the buttered third over the top, like folding a letter. Rotate the dough 90 degrees and roll out again.
6. 6 Repeat the folding and rolling process two more times, then wrap in plastic and chill for at least 1 hour.
7. 7 For the almond filling, mix almond flour, powdered sugar, butter, vanilla extract, and egg white until smooth.
8. 8 Roll out the chilled dough into a large rectangle, cut into triangles, and place a spoonful of almond filling at the base of each.
9. 9 Roll each triangle from base to tip to form a crescent shape. Place on a baking sheet lined with parchment paper.
10. 10 Brush croissants with the beaten egg and let rise for another 30 minutes while you preheat the oven to 375°F (190°C).
11. 11 Bake croissants for 15-20 minutes or until golden brown and flaky. Let cool slightly before serving.