Description
Almond Croissant Bites with a Mexican twist: flaky pastry filled with almond paste, cinnamon, and a touch of piloncillo glaze. Fast, easy, and perfect for brunch or a sweet snack.
Ingredients
1 sheet puff pastry, thawed
½ cup almond paste
1 tbsp unsalted butter, softened
1 tbsp powdered sugar
½ tsp Mexican vanilla extract
¼ tsp ground cinnamon
1 egg (for egg wash)
2 tbsp sliced almonds (toasted)
¼ cup piloncillo or brown sugar
¼ cup water
Optional: pinch of salt
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mash almond paste, butter, powdered sugar, cinnamon, and vanilla together.
3. Roll out puff pastry and cut into 9 squares.
4. Place 1 tsp filling in center of each square. Fold and seal edges.
5. Brush with egg wash and top with almonds.
6. Bake for 15–18 minutes until golden brown.
7. Simmer piloncillo with water to make glaze. Brush on warm croissants.
8. Let cool slightly before serving.
Notes
You can use marzipan for a sweeter filling.
Freeze unbaked bites for quick treats later—just bake from frozen.
Optional: add orange zest to filling for a citrus note.