4 Almond Croissants

Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme, Ascorbic Acid [Dough Conditioner]), Butter (Cream [Milk]), Water, Almonds, Sugar, Powdered Sugar (Sugar, Cornstarch), Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Yeast, Egg Whites, Salt, Almond Extract, Dough Conditioner (Wheat Flour, Malted Barley Flour, Ascorbic Acid, Enzymes), Pea Protein, Cinnamon.

Contains Wheat, Milk, Almonds and Eggs.

Place frozen pastries, seam side down, 4-5 inches apart on a very lightly buttered or paper lined baking sheet.

Allow uncovered croissants to sit at room temperature for 6-7 hours (overnight). You will be astounded by how much these grow!

Preheat oven to 350°F.

Bake 20-25 minutes, or until crisp and quite brown. Lightly golden croissant will not be thoroughly baked!

Cool about 10 minutes and sprinkle liberally with powdered sugar before serving.

The label is right – you will be amazed how much these croissants puff up overnight, so be sure to leave space to give them room to grow.

We recommend putting the baking sheet with the frozen croissants in a cool/unheated oven overnight so you don’t attract any pests. But be sure you remember to take them out of the oven before you preheat the next morning. Pro tip: we put a sticky note on the oven knob to remind us.

Another note: feel free to skip the powdered sugar. Sure, it’ll make them look pretty, but they’re sweet enough in our opinion.