Buttery French Croissants with Almond Filling

Ingredients

• 4 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tablespoon salt
• 1 tablespoon active dry yeast
• 1 cups warm milk
• 3 cup unsalted butter, cold
• 1 egg large egg, beaten

• 1 cup almond flour
• 1 cup powdered sugar
• 1 tablespoon unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 large egg white

Method

1. 01
   In a large bowl, combine sifted flour, sugar, salt, and yeast. Stir to mix well.
2. 02
   Add warm milk to the dry ingredients and mix until a dough forms. Knead for about 5 minutes until smooth.
3. 03
   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. 04
   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. 05
   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. 06
   Repeat the folding and rolling process two more times, then wrap in plastic and chill for at least 1 hour.
7. 07
   For the almond filling, mix almond flour, powdered sugar, butter, vanilla extract, and egg white until smooth.
8. 08
   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. 09
   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.