High Protein Almond Croissant

Discover the ultimate indulgence with a nutritious twist in this High Protein Almond Croissant recipe. These flaky, golden pastries combine the classic buttery layers of a traditional almond croissant with a protein-packed boost from whey protein powder and almond flour, making them a guilt-free treat for breakfast or snack time. Each croissant is filled with rich almond paste and topped with sliced almonds for an extra crunch, while a light dusting of powdered sugar adds a touch of sweetness. Perfectly balanced with a tender yet crispy texture, these croissants are ideal for anyone seeking a high-protein pastry option without compromising on flavor. Serve warm with your favorite morning coffee for an irresistibly satisfying start to your day.

Nutriscore Rating: 54/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 30 grams Whey protein powder (unflavored)
• 30 grams Almond flour
• 10 grams Instant yeast
• 50 grams Granulated sugar
• 5 grams Salt
• 125 milliliters Milk
• 125 grams Unsalted butter
• 100 grams Almond paste
• 1 whole Egg, beaten
• 20 grams Sliced almonds
• 1 teaspoon Vanilla extract
• 10 grams Powdered sugar

Directions

Step 1

In a large bowl, whisk together the all-purpose flour, whey protein powder, almond flour, instant yeast, granulated sugar, and salt.

Step 2

Warm the milk slightly (it should be lukewarm, not hot) and add it to the dry ingredients. Mix until a dough forms.

Step 3

Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.

Step 4

Shape the dough into a ball, place it back in the bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 5

While the dough is rising, prepare the butter block. Place the unsalted butter between two sheets of parchment paper and roll into a rectangle approximately 20 cm x 15 cm. Refrigerate until needed.

Step 6

Once the dough has risen, roll it out on a floured surface into a rectangle roughly double the size of the butter block.

Step 7

Place the butter block on one half of the dough, then fold the other half over it, sealing the edges.

Step 8

Roll the dough out again and fold it into thirds like a letter. Cover and refrigerate for 30 minutes.

Step 9

Roll the dough out twice more, refrigerating between each round of rolling and folding, to create layers.

Step 10

Roll out the dough into a large rectangle, about 0.5 cm thick. Cut into triangles approximately 12 cm at the base.

Step 11

Place a spoonful of almond paste at the wide end of each triangle, roll it towards the pointed end, making sure the paste is secured within the croissant.

Step 12

Place the croissants on a baking sheet lined with parchment paper, cover loosely, and let them rise for another 30 minutes.

Step 13

Preheat the oven to 200°C (400°F).

Step 14

Brush the croissants with beaten egg, sprinkle with sliced almonds, and bake for 15-20 minutes, or until golden brown.

Step 15

Allow the croissants to cool slightly before dusting with powdered sugar and serving.

Nutrition Facts

Serving size	813.1 grams (813.1g)

Amount per serving	% Daily Value*
Calories	2814

Total Fat 154.30g	198%
Saturated Fat 69.70g	349%
Polyunsaturated Fat 0.10g
Cholesterol 483mg	161%
Sodium 2167mg	94%
Total Carbohydrate 295.20g	107%
Dietary Fiber 17.50g	63%
Total Sugars 85.90g
Protein 79.70g	159%

Vitamin D 97IU	484%
Calcium 569mg	44%
Iron 16mg	89%
Potassium 1140mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 11.0%

Carbs: 40.9%