I once read in a book that there is no such thing as a coincidence. The story went that when something or someone repeatedly crossed your path there was a cosmic reason behind it.
The author continued on to explain that you should not just dismiss these occurrences as coincidence, but actively pursue them to determine how it could change the path of your life.
Of course the people in this book, if I remember correctly, could also see energy and eventually crossed into another astral plane, but that’s neither here nor there at the moment…
Now it’s no secret that I love a bit of mad-scientist recipe development, and that one of my favourite things to do is give a makeover to traditional not-so-healthy desserts. So when I recently asked readers what treats they wished were healthy, the answers immediately started my head spinning and my pencil scribbling.
Funny thing is, although I’m not really a croissant person and had never eaten an almond version in my life, one of the comments that stuck out most to me was from Emma saying she missed Almond Croissants.
From that point on I couldn’t stop thinking about them and then, coincidentally – or entirely not coincidentally but cosmically destined, I started noticing Almond Croissants everywhere.
About the same time, I was entirely stuck on what to make for the July Sweet Adventures Blog Hop – ‘Sweet Surprise’ theme. I wanted to tackle a Checkerboard or a Pinata Cake, or even a Crookie, but there was no reason to bake a huge cake and absolutely no reason to wrap an oreo in puff pastry.
Then it hit me, Almond Croissants have almond cream inside them, how perfect for a ‘sweet surprise inside’ themed dessert. I could make them over, with no dairy, and no refined sugar – or even fructose – and I could eat.them.for.breakfast.
I could hear the French accented cries already, “don’t mess with zee almond croisssssant…“, but as usual I went along my merry mad-science way, final product set firmly in my sights.
I love it when a plan comes together – or should I say when the planets align – either way, we had Almond Croissants for breakfast. Oh, one more thing, yesterday morning a few hours after making these I realised it was Bastille Day. Coincidence? I think not.
Almond Croissants get a makeover
Flaky pastry, sweet and creamy filling, just crisp top and edges – purists will have a fit but these little morsels are simply divine.
Makes 8 – 10
- 10 – 12 sheets filo pastry, divided
- 1/4 c coconut oil, melted, plus more if needed
- handful sliced almonds
For the almond cream filling
- 1/4 c [50 g] coconut oil, firm
- 1/4 c rice syrup
- 1/2 c blanched almond meal
- 1 egg
- 1/4 tsp sea salt
- 2 Tbsp white spelt flour
For the orange syrup
- 1/2 c fresh orange juice
- 1 Tbsp amaretto liquor
Make almond cream filling, can be done a day in advance
Using an electric hand mixer beat coconut oil for 4-5 mins until creamy and thick. Beat in rice syrup for a minute, followed by almond meal.
Add egg and salt and beat for 2-3 minutes, don’t worry if it looks a bit curdled, just keep beating. Stir through flour. Refrigerate until required.
Make orange syrup, can be done a day in advance
Simmer orange juice over low heat until reduced by half. Stir through amaretto and let cool.
Make croissant rolls
Preheat oven to 180C [350F], line a tray or two with baking paper.
Place one sheet of filo on your benchtop, drizzle over a bit of coconut oil and brush to spread evenly. Top with second sheet of filo, brush with oil, repeat with third and fourth sheets. Top with fifth sheet but do not brush with oil.
Make five cuts through filo stack: Trim a centimeter or so of rough edge off left short side; slice filo stack into four strips, each 10 cm [4 inches] wide and the length of the short side; trim off right rough edge with your last cut.
Working with one strip at a time. cut top half into a point, reserving extra bits. Spread 1 Tbsp almond cream onto the bottom rectangle section. Brush top triangle section with coconut oil, fit reserved bits onto point, brush with orange syrup.
Roll, folding about six or seven times from base to point. Brush roll well with syrup, top with 1/2 Tbsp almond cream and some sliced almonds.
Place on prepared tray, leaving at least a few inches between rolls as filling will spread as they bake, you may need two trays.
Repeat with remaining strips then remaining filo sheets to make 8 rolls.
Bake in preheated oven for 12 minutes, turning tray part way through.
Move on to wire rack immediately to cool. Serve warm or at room temperature.
- If it is really warm in your kitchen your coconut oil may be too melt-y to whip, cool it in fridge first. Once rice syrup is added it should look like this.
- I had a bit of extra filling so I layered two extra filo sheets with oil, folded it in half to make four layers, cut it to two strips and folded it into triangle parcels.
- If you want sweeter croissants simply sprinkle the almond cream layer with a bit of unrefined rapadura or panela sugar [just remember it won’t be fructose free though].
vegetarian // dairy free // refined sugar free
This post is part of the July Sweet Adventures Blog Hop – Sweet Surprise – hosted by guest hostess Love Swah.
Make sure to check out all the other creations that have been linked-up below!