Matcha Almond Croissants Recipe

Ingredients

For the Croissant

• 1–2 packages of pre-made puff pastry

(I used Pillsbury croissant dough the first time but turns out their croissants aren’t flaky at all- I forgot- so I used puff pastry the second time, and they are perfect. They’re buttery, flaky, and allow you to taste the almond flavour unlike the croissant dough which was too salty)

For the Matcha Frangipane (I followed the frangipane recipe from The Cafe Sacre Farine)

• 3 TB of softened butter
• 1/4 cup of granulated sugar
• 1 egg
• Splash of almond extract
• 1/2 cup of almond flour
• 1 TB of all-purpose flour
• 1–2TB of matcha powder (depending on how strong you want the matcha to be)

For the Topping

• Sliced Almonds
• Matcha powder
• Powdered Sugar

Directions

1. Thaw your puff pastry in the background before making your matcha frangipane
2. To make your frangipane, start by adding the butter and sugar to a bowl and whisking together until smooth
3. Add in your egg and splash of almond extract then whisk till smooth again
4. Add in your almond meal and fold using a spatula until smooth
5. Sift in your matcha powder and fold until completely incorporated
6. Cut your thawed puff pastry into triangles, spread on a generous layer of matcha frangipane, and roll into tiny croissants
7. Dilute a little bit of the frangipane with a milky liquid (milk/milk alternatives) or just use a little egg wash
8. Brush either the diluted frangipane or the egg wash on top of the croissants so that the almond slices can have something to stick onto
9. Bake according to your puff pastry package’s instructions (I did 350F for 16 mins + 1 min of broiling at 375F)
10. Mix the matcha and icing sugar and sift over all the croissants, they are now ready!