The perfect fall coffee house treat! Pumpkin-almond filled croissants with warm spices makes an indulgent pairing with your coffee or just enjoyed plain!
Is it Fall already? Are halloween decorations out yet? Have the trees started taking on the majestic shades of orange and red? No….no….no!
On one of our recent trips to Starbucks, Sylvester wanted to order a pumpkin spice frappuccino in the middle of July! He was very much disappointed and got a caramel waffle cone instead (certainly cheered him up! Not surprising..ha). On our drive back, he goes “mama, you have to make a pumpkin spice thingy” and then long conversation short, he came up with this idea of a pumpkin spice croissant! Isn’t he a little genius? A cute one too 🙂
A no-brainer! Pumpkin spice has been taken over by storm after the famous Pumpkin spice latte. It is high time that this ever so popular flavor made itself into a croissant.
If you are not familiar with almond croissants, they are day old croissants, filled with a creamy almond filling and then baked. A creative way to make use of leftover croissants. Using this as an inspiration, I incorporated pumpkin puree and warm spices into the filling.
I used canned pumpkin puree, not only because I’m not going to find fresh ones in the middle of summer. But also, it saves you all the work of roasting a giant pumpkin for just 1/2 cup puree. Make sure you 100% pumpkin puree and not pumpkin pie filling.
Almond meal is ground blanched skinless almonds, a staple in my fridge (yes! I store mine in the refrigerator to extend the shelf life). I buy mine from Costco and is also available in every well stocked super market.
Pumpkin spice filling…
Brushed with honey syrup….
Ready for the oven…
Pumpkin Spice Croissants
2 tablespoons honey
2 tablespoons water
Pumpkin spice filling:
1/2 cup almond meal
1/4 cup all purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg, freshly grated
1/8 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup golden brown sugar
1 large egg
1/2 cup canned pumpkin puree
6 day old croissants, medium size
1/2 cup toasted sliced almonds
confectioners sugar, for dusting
To make honey syrup,
Combine honey and water in a small bowl, heat in the microwave for 30 seconds and stir well. Set aside.
To make pumpkin spice filling,
Whisk first 5 ingredients together in a small bowl and set aside.
Combine butter and brown sugar in a medium bowl, beat with a hand held beater for about 2 minutes, until light and fluffy.
Beat in egg and pumpkin puree. Then, beat in the four mixture until thoroughly combined.
To make pumpkin spice croissants,
Preheat oven to 350 degrees f. Line a baking sheet with parchment paper and set aside.
Cut the croissants in half horizontally, not splitting all the way.
Brush the insides, both top and bottom with honey syrup. Spread scant 1/4 cup measure of pumpkin spice filling on the bottom half. Close croissants and spread about 1 tablespoon of filling over the top and sprinkle sliced almonds over.
Place on the prepared baking sheet and bake for 20 minutes.
Remove from the oven, let cool on a wire rack and dust with confectioners sugar.
Serve warm or at room temperature.
Makes 6 medium croissants