We may never make an almond croissant from scratch at home, but what about an almond croissant-inspired galette? As they say, goals. Almond croissants turn into pancakes especially well, as the crispy crust echoes the crumbly slices of freshly baked croissants, all with a tenth of the effort.
The base for this King Pie starts with our “Actually Perfect Pie Crust,” so named because it’s actually perfect. Cream cheese, a little baking powder, and a simple folding technique make this pie crust foolproof. The filling is standard frangipani, a French almond cream used in a variety of delicate pastries. Don’t skimp on baking time—the brown crust is essential for ideal contrast. If you’re worried about the almond filling browning too quickly, cover loosely with foil and continue baking.
