Rainbow Almond Croissant Swirls
These rainbow almond croissant swirls are such a fun way to make a puff pastry dessert. They taste just like crispy mini almond croissants and the sprinkles make them absolutely beautiful! Plus, the 2 ingredient drizzle is so easy to make!
Equipment
- Rolling Pin
Ingredients
For the Almond Croissant Swirls
- 1 tablespoon Flour doesn’t matter if it’s all purpose or self rising
- 1 17.3 oz package Puff Pastry Sheets (2) thawed
- 1 7 oz tube Almond Paste
- 6 tablespoon Rainbow NonPareils Sprinkles
For the 2 Ingredient Glaze
- 1 cup Powdered Sugar
- 2 tablespoon Half & Half
Instructions
- Preheat oven to 375F degrees.
- Sprinkle a clean work surface with flour and dust your rolling pin. Lay your thawed out puff pastry on top, one sheet at a time then roll each of the sheets to flatten and lengthen it.
- Using a box grater on the largest grates, grate half of the almond paste onto each piece of puff pastry then evenly add all the sprinkles to the two sheets.
- Carefully roll up each of the puff pastry sheets into tight logs. Seal the ends by dabbing a little bit of water on it and then pressing it closed. Grab a sharp knife and cut them into thin coins - about ¼ inch wide
- Add a piece of parchment paper to your baking sheet and place the almond croissant swirls on top - leaving about 1.5 inches around each one so they have room to expand. I recommend doing 2 batches - 1 at a time.
- Bake for 13 minutes or until cooked through, crispy and golden brown. Repeat for the second batch.
- Meanwhile, sift your powdered sugar to remove any possible lumps and add your half and half. Stir it up until it's smooth and drizzle-able.
- Once you remove the swirls from the oven, let them rest for 10 minutes to cool down. Drizzle the cooled croissant swirls with the glaze. It will take about 30-45 minutes for the glaze to set.
Video
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