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Rice Paper Almond Croissants

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Rice Paper Almond Croissants are a clever twist on the classic pastry, featuring crispy rice paper wrapped around a rich, creamy almond filling. They’re quick to prepare, beautifully golden when baked, and perfect for breakfast, brunch, or dessert.

Ingredients

  • 8 rice paper sheets
  • 1 cup almond flour
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Sliced almonds, for topping
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. Whisk together the almond flour, granulated sugar, egg, melted butter, almond extract, vanilla extract, and milk until smooth.
  3. Briefly dip one rice paper sheet in warm water until it becomes flexible.
  4. Place the softened rice paper on a clean surface and spoon a portion of the almond filling into the center.
  5. Fold the rice paper around the filling into a croissant-like shape, sealing it securely.
  6. Repeat with the remaining rice paper sheets and filling.
  7. Arrange the pastries on the prepared baking tray and sprinkle sliced almonds over the tops.
  8. Bake for 20 to 25 minutes, or until crisp and golden brown.
  9. Allow to cool for a few minutes, then dust with powdered sugar before serving.

Notes

  • Add dark chocolate chips to the filling for extra richness.
  • Spread raspberry or apricot jam inside before folding for a fruity variation.
  • Substitute pistachio, hazelnut, or cashew flour for a different nutty flavor.
  • Add a pinch of cinnamon to the filling for warm spice.
  • Drizzle with melted dark or white chocolate after cooling for an elegant finish.
  • Store in an airtight container for up to 1 day at room temperature or up to 3 days refrigerated. Reheat in a 350°F (175°C) oven or air fryer for 5 to 7 minutes to restore crispness.

Nutrition

Find it online: https://thefamilycooking.com/rice-paper-almond-croissants/