Blueberry Almond Croissants
Blueberry Almond Croissants, topped with powdered sugar and maple syrup, might be one of the best ways to start your day. And as impressive and delicious as they look - they are even easier to make! This recipe does not require you to make croissants (although I won’t stop you!) but you use them as a base for everything tasty: almond filling, blueberries, and streusel!
Oh and the best part - you can make them WAY ahead, up to 3 months in advance and keep them in the freezer! They remind me of maternity leave because my sister and husband made a big batch of them before my 2nd son was born so all I had to do was pop them in the oven and eat! What a treat!
INGREDIENTS:
6 large croissant
1 can almond filling (I use Solo Almond Cake & Pie Filling 12.5oz can)
1/2 cup oatmeal
1/2 cup cane sugar
4 Tbsp salted butter, cut into small squares
1 cup fresh or frozen blueberries
INSTRUCTIONS:
Slice the croissants in half and lay out on a baking sheet
Spread each half with almond filling
Put 7-9 blueberries on each half
Streusel: in a small mixing bowl, combine the oatmeal, sugar, and butter with a pastry cutter until the mixture becomes coarse pea-sized crumbs
Sprinkle the streusel topping on top of the blueberries
Gently but firmly press each of the croissant half so the toppings adhere
Now put the baking sheet into the freezer for 15 minutes before transferring to a freezer-safe bag for longterm (up to 3 months) storage.
To heat from frozen, preheat oven to 350 degrees F and toast for about 15 minutes.
Top with powdered sugar and maple syrup! Bon Appétit!
*Note: if you want to serve them right away, I would use fresh blueberries and you only need to toast them for about 8 minutes in a 350 degree F oven*
