Recipe courtesy of Geoffrey Zakarian
Almond Croissant Monkey Bread
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- Level: Intermediate
- Total: 3 hr 5 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 490
- Total Fat
- 30 g
- Saturated Fat
- 11 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 9 g
- Cholesterol
- 91 mg
- Sodium
- 174 mg
This almond croissant monkey bread captures everything I love about the classic pastry — rich almond filling, crisp edges and that irresistible nuttiness — but in a form that's perfect for sharing. Vanilla bean sugar adds something extra special, while store-bought croissant dough makes the whole process remarkably simple. It's a refined, crowd-pleasing twist on a brunch favorite that delivers both comfort and a touch of sophistication.
- Level: Intermediate
- Total: 3 hr 5 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 490
- Total Fat
- 30 g
- Saturated Fat
- 11 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 9 g
- Cholesterol
- 91 mg
- Sodium
- 174 mg
Ingredients
Filling:
Dough:
Topping:
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Directions
Special equipment:
a 6-inch nonstick springform pan- For the filling: In a medium bowl, combine the almond flour, butter, granulated sugar, almond extract, salt and eggs. Whisk until smooth, then transfer to a piping bag. Chill in the refrigerator for at least 1 hour or up to 8 hours.
- Butter and sugar the sides and bottom of a 6-inch nonstick springform pan. Preheat the oven to 400 degrees F.
- For the dough: In a shallow vessel or bowl, combine the granulated sugar, vanilla bean powder and salt. Set aside.
- Cut each croissant into 8 pieces and flatten each piece just a bit. Pipe a scant tablespoon of the almond filling into the center of each piece of croissant dough, then pinch the edges together to create a seal. Roll to form a ball (it doesn’t have to be perfect). Roll each ball in the vanilla sugar.
- Place the dough balls in the prepared cake pan, one on top of another.
- Pipe the remaining 1/2 cup filling over the top of the dough. Place in the refrigerator to chill for 30 minutes.
- Place the cold pan in the oven and bake for 10 minutes. Remove from the oven and add the sliced almonds over the top. Return to the oven and bake until golden brown on top, 30 to 35 minutes more.
- Remove from the oven and allow to cool for at least 20 minutes. Gently remove from the pan and place on a cake stand. Dust with powdered sugar and serve.
