Description
Like an almond croissant, but make it pumpkin.
Ingredients
Scale
4 croissants
For the Filling
1/4 cup sugar
3 tbsp butter, softened
1 egg
1/4 cup pumpkin puree
1/2 cup almond flour
1/8 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp vanilla
For the Icing
1/3 cup powdered sugar
2–3 tsp milk
2 tsp maple syrup
1/4 tsp cinnamon
Pinch of salt
Instructions
- Preheat the oven to 350 F.
- In a medium-sized bowl, add the sugar and softened butter. Using a fork or a whisk, mix them together until smooth.
- Add the egg and pumpkin puree and mix again until combined.
- Add the almond flour and mix together.
- Add the vanilla, pumpkin pie spice, and salt. Mix once more.
- Chill the mixture for 5-10 minutes until it’s thickened a bit but is still spreadable.
- Slice the croissants lengthwise down the middle, leaving them connected slightly at the edge.
- Open the croissants like a book, and spread 2-3 tbsp of the pumpkin almond flour mixture on one side of each.
- Close the croissants, and spread 1 tbsp of the pumpkin almond flour mixture over the top of each.
- Place the croissants on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, depending on how old/dry your croissants are and how crispy you’d like them to be.
- Meanwhile, mix the powdered sugar and 2 tsp of milk in a small bowl. Add the maple syrup, cinnamon, and salt. You want this icing to be the consistency of toothpaste; add more milk or powdered sugar by the teaspoon until it reaches that consistency.
- Once baked, allow the croissants to cool for 5-10 minutes before drizzling the icing on top.
- Prep Time: 15
- Cook Time: 20