Almond Cream Croissant-Style Bites

The filling is a quick almond cream: butter and sugar beaten smooth, then almond flour, an egg and both extracts until it is thick enough to hold on a spoon.

A sheet of crescent dough is cut into sixteen rectangles, each gets a teaspoon of that cream, and the corners are folded in and pinched to make small packets.

How to Make It

1. Sheet lined

   Heat the oven to 375°F and line a baking sheet with parchment.

2. Almond cream beaten

   Beat the butter and granulated sugar until smooth. Beat in the almond flour, egg, almond extract and vanilla to make a thick almond cream.

3. Dough cut and filled

   Unroll the dough sheet and cut it into 16 small rectangles. Place about 1 tsp almond cream in the center of each.

4. Folded

   Fold the corners toward the center and pinch lightly to make small filled pastry packets. Arrange seam-side down.

5. Almonds on

   Brush the tops lightly with a little water and scatter with sliced almonds.

6. Baked

   Bake 13 to 15 minutes, until deeply golden and the filling is set. Cool 10 minutes and dust with powdered sugar.

Ingredient Notes

Crescent-roll dough sheet

One 8 oz tube, cut into sixteen rectangles.

Almond flour

Half a cup, which thickens the filling as it bakes.

Sliced almonds

A third of a cup scattered over the damp tops.

Success Tips

• Keep the filling to a level teaspoon; more will push out at the seams.
• Pinch the folds firmly and set the packets seam-side down.
• Dust with powdered sugar only after they have cooled, or it will melt.

Why This Recipe Works

• A thick almond cream stays inside the pastry instead of running out.
• Folding the corners in seals the filling from four directions.
• Brushing the tops with water is enough to hold the sliced almonds.
• A 375°F oven browns the pastry while the egg filling sets.

Serving Ideas

Serve warm or at room temperature, dusted just before they go to the table.

Storage and Reheating