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–+ servings

Pecan Pie Croissants

Flaky croissants stuffed with almond cream and pecan pie filling. Just like the fancy ones from the bakery, but made in your own kitchen.  Makes 8 croissants.
Prep Time:30 minutes
Cook Time:15 minutes
Cool TIme:30 minutes
Total Time:1 hour 15 minutes

Equipment

Ingredients

  • 8 croissants 1-2 days old
  • ½ cup powdered sugar for dusting

Pecan Pie Filling

  • 1 ½ cups pecans chopped
  • ¾ cup light corn syrup
  • ½ cup light brown sugar packed
  • 3 tablespoons unsalted butter room temperature
  • 2 eggs room temperature - otherwise they'll scramble
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract

Almond Cream

  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon maple extract
  • 1 ½ cup almond flour
  • ½ teaspoon kosher salt
  • ⅓ cup all-purpose flour

Instructions

  • Make filling. Combine pecans, corn syrup, brown sugar, butter, eggs, and salt in a medium saucepan over low heat. Stir constantly over low heat until sugars are dissolved.
  • Cook. Gradually increase the heat and bring the mixture to a slight boil. Once boiling, reduce to a simmer and cook until the mixture thickens (8-9 minutes), stirring constantly.
  • Add extracts. Remove from heat and stir in the vanilla and maple extracts.
  • Cool. Cool mixture in the refrigerator for a minimum of 30 minutes.
  • Make Almond Cream. Combine butter and sugar on medium speed until fluffy in a stand mixer. Scrape down the bowl. Add in both eggs and beat until fully incorporated. Scrape down the bowl again.
  • Add extracts. Add in the vanilla, almond, and maple extracts. Mix on low until combined. Add almond flour and salt and mix until just combined. Scrape down the bowl and add all-purpose flour. Stir until combined.
  • Prep for baking. Preheat the oven to 350℉ and adjust an oven rack to be in the center of the oven. Line two baking sheets with parchment paper and set aside.
  • Cut croissants. Cut the croissants in half horizontally and arrange the four bottom pieces on each baking sheet, with the cut side up.
  • Add almond cream. Spread 2 tablespoons of almond cream evenly on the bottom side of each croissant. Pay close attention and fill to the ends of the croissant.
  • Add pecan pie filling. Spread 2 tablespoons of the pecan pie filling evenly on top of the almond cream.
  • Top croissants. Place the tops back on the croissants, gently press down, and spread an additional tablespoon of almond cream across the top of each croissant.
  • Bake. Bake one tray at a time for 13-15 minutes or until the almond cream is fully cooked and light brown.
  • Cool and dust. Allow the croissants to cool on their tray. When cool, dust with powdered sugar.

Notes

If the tops are browning too quickly, loosely cover with foil for the last 5 minutes of baking.

Nutrition

Calories: 917kcal | Carbohydrates: 102g | Protein: 14g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 495mg | Potassium: 205mg | Fiber: 6g | Sugar: 72g | Vitamin A: 1039IU | Vitamin C: 0.3mg | Calcium: 112mg | Iron: 3mg
Servings: 8 servings
Calories: 917kcal
Author: Katie Shaw