Honey Almond Croissants

I have been trying to pull back on the sweets so that way when I start my "new year diet" it won't be so difficult.  However, these are perfect for that New Year's Day brunch because they are full of good stuff for you: some carbs, honey, nuts, cinnamon, a tad bit of butter....  Like I said--all good stuff for you!

I was watching KY Proud Kitchen hosted by a fellow college alum, Brigitte Nguyen, who made these honey almond croissants that I almost died to have!  I am absolutely thrilled that Brigitte Nguyen is having such a wonderful career in food TV.  She hosts two shows, From the Kitchens of... and KY Proud Kitchen, which are definitely worth checking out!  She is such a sweet and wonderful person!  If you are in the Bluegrass region of KY, the KY Proud Kitchen comes on Sundays on Fox 56 at 10:30 AM--definitely a must-see!!!

{So delicious and flaky!}

I made them for our family Christmas brunch, and nothing was left to take home!  These are really simple to make and can be made ahead of time and popped into the oven.

{Put filling ingredients into a food processor}

{Form a grainy paste}

{This is how a 'sheet' of puff pastry will look when you pull it out of the pacakge}

{Just roll the top and bottom out to make the dough longer and thinner}

{I made big croissants, but you can make them smaller}

{Add filling to the widest part}

{Roll wide part towards the narrower part and form into a crescent shape}

{Brush with egg white before baking}

Honey Almond Croissants

Makes 8-12 croissants

Ingredients

2 sheets puff pastry, thawed

1 cup sliced almonds

1/4 cup honey

3 tablespoons butter, softened

2 eggs, separated

1. In a food processor, combine almonds, honey, butter and egg yolks until mixture resembles a grainy paste (can be made the night before).
2. Preheat oven to 400.
3. Lightly flour a flat surface and place one puff pastry sheet on top; roll out dough until thin and even.
4. Using a pizza slicer, cut sheet into two rectangles then each rectangle into two triangles (see photos above).
5. Place 1 tablespoon of filling on the wide end of each triangle.
6. Roll filled triangles into a crescent shape.
7. Place on ungreased cookie sheet and brush with egg white. Optional: top with sugar or almonds.
8. Bake 15-20 minutes or until golden brown.

I definitely suggest making these with puff pastry for a more traditional croissant, but if you are pressed for time then crescent dough should work just fine.

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