Faster (and Better?) than Croissants: Almond Crescents

Making croissants is a time consuming process. Making these almond crescents is much quicker, and still utterly delicious.

These flaky, buttery pastries in the shape of a crescent are essentially croissants. Crescent-shaped breads date back to the Middle Ages and there are many variations around the world but the modern-day croissant finds its origin in 19th-century Paris.

Croissants (also known as crescents) are traditionally made with a yeast dough that is layered and rolled with butter (a process called laminating).  This recipe, which comes from a family friend, simplifies the process, having you cut the butter into the flour and then minimally mix it with the yeast batter to keep the dough light and flaky. The dough can be refrigerated for up to four days which allows you to make the dough ahead of time and then bake croissants to order.

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I like to make an assortment of flavors, leaving some plain and filling the rest with sweet and savory ingredients such as jam, Nutella and ham & cheese. But these almond crescents oozing with melt-in-your-mouth almond filling are my favorite.

Faster and Better Than Croissants – How to Make Almond Crescents

1. Prepare the Yeast Batter

In a large bowl, dissolve the yeast in warm water. Once dissolved, add evaporated milk, salt, sugar, and 1 egg. Mix until all ingredients are well combined. Stir in 1 cup (99g) of flour and beat until you have a smooth batter. Blend in the cooled, melted butter. Set the batter aside.

2. Prepare the Dough

In a separate bowl, combine 4 cups (397g) of flour with the cold, firm butter cubes. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles small peas or beans. Pour the yeast batter over the flour-butter mixture and gently mix just until the flour is moistened. Avoid overmixing. Cover the bowl with plastic wrap and refrigerate the dough for at least four hours or up to four days.

3. Shape the Dough

After chilling, lightly knead the dough on a floured surface for about 6 turns. Divide the dough into four equal parts. While working with one portion, keep the remaining dough covered in the refrigerator.

Roll out one portion of dough into a circle with a 17-inch (43cm) diameter. Cut the circle into eight wedges, like a pie. Spread almond filling on each wedge, then loosely roll each wedge from the wide edge toward the point, forming a crescent shape. Place the crescents on an ungreased cookie sheet, with the pointed end down, leaving about 1 1/2 inches (4cm) between each.

4. Let the Crescents Rise

Cover the crescents lightly with a towel and let them rise at room temperature for about 2 hours, or until doubled in size.

5. Bake the Crescents

Preheat your oven to 325°F (163°C). In a small bowl, whisk together the remaining egg and 1 tablespoon (14ml) of water to create an egg wash. Brush the top of each crescent with the egg wash. Bake for 20-25 minutes, or until the crescents are light golden brown.

Recipe Notes

• Chilling the Dough: Refrigerating the dough helps develop its flaky texture. Don’t skip this step!
• Rolling the Crescents: To avoid sticking, lightly flour your rolling surface and rolling pin. Roll gently to maintain the dough’s flakiness.
• Storage: Store the baked crescents in an airtight container at room temperature for up to 2 days. They can also be frozen for up to a month; thaw at room temperature before serving.

Almond Filling Notes

You can buy almond filling in stores. It is often found in the baking aisle or near other pie fillings and baking ingredients. Brands like Solo or Odense offer pre-made almond filling, which is commonly available in supermarkets and online. It’s typically sold in cans or tubes and is ready to use for various baking recipes, including pastries, cookies, and cakes.

If you cannot buy almond filling, you can make it yourself with this simple recipe:

Homemade Almond Filling Recipe
Ingredients:

1 cup (100g) almond flour or finely ground blanched almonds
1/2 cup (100g) granulated sugar
2 tablespoons (30g) unsalted butter, softened
1 large egg
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract (optional)
Instructions:

Mix Dry Ingredients: In a medium bowl, combine the almond flour and sugar. Stir until well combined.

Add Wet Ingredients: Add the softened butter, egg, almond extract, and vanilla extract (if using) to the almond flour mixture. Mix until a smooth, thick paste forms.

Use or Store: Use immediately as a filling for your baked goods, or store it in an airtight container in the refrigerator for up to a week.

Yield, Prep Time, Cook Time, and Cuisine

• Yield: Makes 32 almond crescents
• Prep Time: 30 minutes (active), plus 4 hours chilling and 2 hours rising
• Cook Time: 20-25 minutes

Almond Crescents

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• Author: Kelsey Hilts
• Total Time: 55 mins plus chilling and resting
• Yield: 32 crescents 1x

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Description

Making croissants is a time consuming process. Making these almond crescents is much quicker, and still utterly delicious.

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Ingredients

Units USM Scale 1x2x3x

2 1/4 tsp (13.6g) yeast (1 package)

1 cup (240ml) warm water

3/4 cup (175ml) evaporated milk

1 1/2 tsp (7.5g) salt

1/3 cup (65g) sugar

2 eggs, divided

5 cups (500g) all-purpose flour

1/4 cup (60g) butter, melted and cooled

1 cup (230g) firm butter, cold and cut into small cubes

1 Tbsp (15ml) water

1–2 cans almond filling (about 12–16 oz or 340-454g)

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Instructions

1. Prepare the Yeast Batter

In a large bowl, dissolve the yeast in warm water. Once dissolved, add evaporated milk, salt, sugar, and 1 egg. Mix until all ingredients are well combined. Stir in 1 cup (99g) of flour and beat until you have a smooth batter. Blend in the cooled, melted butter. Set the batter aside.

2. Prepare the Dough

In a separate bowl, combine 4 cups (397g) of flour with the cold, firm butter cubes. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles small peas or beans. Pour the yeast batter over the flour-butter mixture and gently mix just until the flour is moistened. Avoid overmixing. Cover the bowl with plastic wrap and refrigerate the dough for at least four hours or up to four days.

3. Shape the Dough

After chilling, lightly knead the dough on a floured surface for about 6 turns. Divide the dough into four equal parts. While working with one portion, keep the remaining dough covered in the refrigerator.

Roll out one portion of dough into a circle with a 17-inch (43cm) diameter. Cut the circle into eight wedges, like a pie. Spread almond filling on each wedge, then loosely roll each wedge from the wide edge toward the point, forming a crescent shape. Place the crescents on an ungreased cookie sheet, with the pointed end down, leaving about 1 1/2 inches (4cm) between each.

4. Let the Crescents Rise

Cover the crescents lightly with a towel and let them rise at room temperature for about 2 hours, or until doubled in size.

5. Bake the Crescents

Preheat your oven to 325°F (163°C). In a small bowl, whisk together the remaining egg and 1 tablespoon (14ml) of water to create an egg wash. Brush the top of each crescent with the egg wash. Bake for 20-25 minutes, or until the crescents are light golden brown.

Notes

• Chilling the Dough: Refrigerating the dough helps develop its flaky texture. Don’t skip this step!
• Rolling the Crescents: To avoid sticking, lightly flour your rolling surface and rolling pin. Roll gently to maintain the dough’s flakiness.
• Storage: Store the baked crescents in an airtight container at room temperature for up to 2 days. They can also be frozen for up to a month; thaw at room temperature before serving.

• Prep Time: 30 mins
• Chilling and Resting: 6 hours
• Cook Time: 25 mins
• Category: Pastry
• Method: Baking
• Cuisine: French American

Nutrition

• Serving Size: 1 piece
• Calories: 180
• Sugar: 4g
• Sodium: 170mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg