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Easy Chocolate-Almond Croissants

Yield: 8 croissants
Prep 25 mins Bake 350°F 15 mins
Easy Chocolate-Almond Croissants
  • 1/2 8  ounce can  almond paste, cut into small pieces
  • 1/4  cup  whipping cream
  • 4  ounces  dark baking chocolate, chopped
  • 1 8  ounce package  refrigerated crescent rolls (8 rolls)
  • 1  egg, lightly beaten
  • 1  tablespoon  water
  • 1/4  cup  sliced almonds
  • 1  tablespoon  powdered sugar

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet; set aside. For filling, in a medium bowl combine almond paste and 1 tablespoon of the cream. Beat with an electric mixer on medium speed until nearly smooth. Add the remaining cream, 1 tablespoon at a time, beating until nearly smooth. Stir in chocolate.

2. Unroll dough and separate at perforations into eight triangles. Spoon filling onto wide ends of dough triangles; spread slightly. Starting at the wide end of each triangle, roll up dough around filling toward the point. Place, point sides down, on the prepared baking sheet; curve the ends.

3. In a small bowl combine egg and the water. Brush dough lightly with egg mixture; sprinkle with almonds.

4. Bake for 15 to 17 minutes or until golden brown. Transfer croissants to a wire rack; cool slightly. Sprinkle lightly with powdered sugar. Serve warm.

From the Test KitchenMake-Ahead Directions:
  • Prepare and bake as directed; cool completely. Place croissants in a single layer in an airtight container; cover. Store at room temperature for up to 3 days. To serve, preheat oven to 350 degrees F. Arrange croissants on an ungreased baking sheet. Bake for 5 to 6 minutes or until warm.
Nutrition Facts (Easy Chocolate-Almond Croissants)
  • cal. (kcal) 296,
  • Fat, total (g) 19,
  • chol. (mg) 37,
  • sat. fat (g) 6,
  • carb. (g) 28,
  • fiber (g) 2,
  • pro. (g) 6,
  • vit. A (IU) 146,
  • sodium (mg) 261,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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