I love this recipe because it combines the rich, nutty flavor of almond halwa with the irresistible flakiness of puff pastry, creating a delightful fusion of textures that feels both indulgent and sophisticated. Plus, it’s a fantastic way to elevate a store-bought ingredient into something that impresses at brunch parties or cozy weekend breakfasts, making me feel like a pastry chef in my own kitchen.

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Traditional flavors combined with contemporary techniques are what I love best. That is why my Badam Halwa Croissants are such a good fit for me.

I use them as a canvas for combining the flavor profile of badam halwa, a decadent North Indian dessert made with ground blanched almonds, sugar, and cardamom, enriched with ghee (clarified butter) and milk. The result is a perfectly delightful dessert whose equal parts make it not overly heavy but decadent in the best way possible.

Ingredients

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Almonds:
Almonds are rich in healthy fats and protein.

They add a delightful nutty flavor and provide essential nutrients like:
– vitamin E,
– magnesium, and
– fiber.

Ghee:
This clarified butter adds a rich, buttery flavor and is highly valued because of its high smoke point and friendly digestive properties.

Cardamom Powder:
Contributes a warm, aromatic flavor with a hint of citrus, which makes the filling delicately spiced and fragrant.

Sugar:
Gives sweetness, balancing other flavors and boosting the overall richness of the halwa filling.

Puff Pastry Sheets:
They are the perfect buttery shell for the almond filling, light and flaky.

Ingredient Quantities

1 package store-bought puff pastry sheets

1 cup almonds, blanched and peeled

1/2 cup sugar

1/4 cup ghee (clarified butter)

1/4 cup milk

1/4 teaspoon cardamom powder

2 tablespoons sliced almonds, for garnish

1 egg (for egg wash)

Powdered sugar, for dusting (optional)

Instructions

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1. The almonds should be prepared by blending the peeled and blanched almonds until they become a fine paste.

2. In a pan with a thick bottom, heat the ghee over medium heat. Stir in the almond paste, and cook it, stirring nonstop, for about 5 to 7 minutes until it has thickened up and become quite fragrant.

3. Combine the sugar and milk in the saucepan, and keep cooking while stirring regularly. Let the mixture thicken and the sugar fully blend, reaching a state of smoothness.

4. Add the cardamom powder, and stir well to combine. Cook for another 2-3 minutes until the halwa salutes you.

5. Take the almond halwa from the heat and let it cool down a little.

6. Follow the package instructions to preheat the oven for the puff pastry. The temperature is usually around 400°F (200°C).

7. The puff pastry sheets should be rolled out on a surface dusted lightly with flour. Each sheet should then be cut into triangles that are large enough to be rolled into croissants.

8. At the wide end of each pastry triangle, place a spoonful of almond güllac. From the wide end, roll the dough to the pointed end to form a crescent. Slightly curve the ends to create a crescent shape.

9. Set the croissants on a baking sheet lined with parchment paper. To produce a golden, flaky finish, brush each croissant with beaten egg.

10. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 15-20 minutes or until the puffed croissants are golden brown. Let the croissants cool slightly before garnishing with powdered sugar and sliced almonds. Serve warm.

Equipment Needed

1. Blender or food processor
2. Thick-bottomed pan
3. Wooden spoon or spatula
4. Measuring cups and spoons
5. Saucepan
6. Rolling pin
7. Knife or pastry cutter
8. Baking sheet
9. Parchment paper
10. Pastry brush
11. Cooling rack

FAQ

Q: Can I use homemade puff pastry instead of store-bought?Yes, you can use homemade puff pastry, but it will take more time to prepare. It is a labor-intensive dough that requires ten folds, and each fold requires refrigerating the dough for at least 30 minutes. It is best to make the puff pastry over two days. Follow the directions below and consider making the puff pastry a day ahead.

Q: Can I substitute the ghee with another type of fat?You can substitute ghee with unsalted butter, but the flavor profile will slightly change.

Q: How can I make this recipe vegan?A. Use a vegan puff pastry; substitute ghee with plant-based butter and milk with almond milk. Omit the egg wash; or use a non-dairy milk wash.

Q: Do I need to soak almonds before using them?Certainly! Blanching and peeling them improves the texture of the almond paste in the halwa.

Q: Can I prepare the halwa filling in advance?Yes, a day ahead of time, you can prepare the filling of almond halwa and keep it in the fridge.

Q: Is there a substitute for cardamom powder?Cinnamon or nutmeg can be used as substitutes, but they will change the flavor profile.

Substitutions and Variations

1 cup of blanched and peeled almonds can be substituted with 1 cup of almond flour for a smoother texture.
You can get a caramel-like flavor by substituting 1/2 cup of coconut sugar for 1/2 cup of sugar. You can also use 1/4 cup of honey, which is less processed.
1/4 cup ghee can be replaced with 1/4 cup unsalted butter for a slightly milder flavor.
1/4 cup milk can be swapped with 1/4 cup almond milk for a dairy-free alternative.
2 tablespoons milk can be used as an alternative for the egg wash in this recipe to make it vegetarian.

Pro Tips

1. Cooling the Halwa: Ensure the almond halwa cools sufficiently before filling the puff pastry. If it’s too hot, it can make the pastry soggy and affect the bake.

2. Pastry Handling: Keep the puff pastry as cold as possible while working with it. If it starts to get too warm or sticky, pop it back into the fridge for a few minutes. Cold pastry results in a better puff in the oven.

3. Egg Wash Consistency: For a shinier finish, mix a splash of milk or cream into the beaten egg for the egg wash. This can give your croissants a richer color as they bake.

4. Baking Tips: Rotate your baking sheet halfway through the baking process. This ensures that they bake evenly and get uniformly golden brown.

5. Serving Suggestion: Dust the croissants with powdered sugar just before serving to maintain a fresh appearance. As a sweet touch, consider adding a drizzle of honey or a light sprinkle of extra cardamom on top to enhance flavor.

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Badam Halwa Croissants Indian Style Almond Croissants Recipe

My favorite Badam Halwa Croissants Indian Style Almond Croissants Recipe

Print Recipe

Equipment Needed:

1. Blender or food processor
2. Thick-bottomed pan
3. Wooden spoon or spatula
4. Measuring cups and spoons
5. Saucepan
6. Rolling pin
7. Knife or pastry cutter
8. Baking sheet
9. Parchment paper
10. Pastry brush
11. Cooling rack

Ingredients:

1 package store-bought puff pastry sheets

1 cup almonds, blanched and peeled

1/2 cup sugar

1/4 cup ghee (clarified butter)

1/4 cup milk

1/4 teaspoon cardamom powder

2 tablespoons sliced almonds, for garnish

1 egg (for egg wash)

Powdered sugar, for dusting (optional)

Instructions:

1. The almonds should be prepared by blending the peeled and blanched almonds until they become a fine paste.

2. In a pan with a thick bottom, heat the ghee over medium heat. Stir in the almond paste, and cook it, stirring nonstop, for about 5 to 7 minutes until it has thickened up and become quite fragrant.

3. Combine the sugar and milk in the saucepan, and keep cooking while stirring regularly. Let the mixture thicken and the sugar fully blend, reaching a state of smoothness.

4. Add the cardamom powder, and stir well to combine. Cook for another 2-3 minutes until the halwa salutes you.

5. Take the almond halwa from the heat and let it cool down a little.

6. Follow the package instructions to preheat the oven for the puff pastry. The temperature is usually around 400°F (200°C).

7. The puff pastry sheets should be rolled out on a surface dusted lightly with flour. Each sheet should then be cut into triangles that are large enough to be rolled into croissants.

8. At the wide end of each pastry triangle, place a spoonful of almond güllac. From the wide end, roll the dough to the pointed end to form a crescent. Slightly curve the ends to create a crescent shape.

9. Set the croissants on a baking sheet lined with parchment paper. To produce a golden, flaky finish, brush each croissant with beaten egg.

10. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 15-20 minutes or until the puffed croissants are golden brown. Let the croissants cool slightly before garnishing with powdered sugar and sliced almonds. Serve warm.