German Marzipan Croissants
German marzipan is world-renowned for its high quality and rich flavor. We've combined this special almond delicacy with the buttery, flaky dough of the classic French croissant to create a truly unique pastry. The delicate crunch of the marzipan and slivered almonds creates a perfect balance in every bite, making this croissant the ideal choice for a sweet breakfast or afternoon coffee.
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve sugar, crumble in the yeast, and let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, and then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes until smooth and elastic.
4
Place the dough in a bowl, cover it with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
5
Roll the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process two more times, always chilling the dough for 30 minutes in the refrigerator between each fold.
8
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles and place a small piece of marzipan paste on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the tip to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush the tops of the croissants with it, then sprinkle with slivered almonds.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
13
Let the croissants cool, then dust with powdered sugar before serving.
