Turn Day-Old Croissants Into This #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Make the syrup: in a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Simmer for a minute, stirring until the sugar dissolves, then remove from heat and cool to room temperature.
2. Make the almond filling: if using whole almonds, pulse 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in a food processor until finely ground, add the butter and mix well, then add the eggs one at a time and process on high until creamy and fluffy. If using almond meal or flour, whisk 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt in a stand mixer, blend in the butter, then add the eggs one at
3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
4. Slice each croissant horizontally. Dip each one briefly into the syrup, once per side, so it is moist but not soaked.
5. Place the croissants cut side up on a baking dish. Spread about 2 Tbsp of filling on each bottom half, then set the tops on and spread about 1 Tbsp over each. Sprinkle with sliced almonds.
6. Bake on the center rack for 15 to 18 minutes, until the filling is golden. Cool on a wire rack to room temperature or just warm, then dust with powdered sugar. Best eaten the same day.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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