This breakfast pastry is an Indian spin on the traditional almond croissant. Badam halwa, an Indian saffron fudge, is spread in between a store-bought mini-croissant and topped with slivered almonds and powdered sugar.
- 12 store-bought mini croissants
- 1 1/4 cups homemade badam halwa
- 1/4 cup sliced almonds
- (Optional) 1 tablespoon powdered sugar, for dusting
- Use a serrated knife to cut croissants in half horizontally.
- Spread ~1 tablespoon of halwa in the middle of one half of the croissant making sure to to spread from edge to edge using a butter knife. If the halwa was premade and is cool, preheat it in the microwave for 30 seconds to warm the halwa so it is easier to spread.
- Press one half of the croissant to the other half to close it shut.
- Spread a thin layer of halwa on the top of the croissant and press a few sliced almonds onto the halwa.
- Heat the oven to 350 degrees Fahrenheit and bake the the croissants on the middle rack for ~5-7 minutes or until the almonds are a light brown.
- Allow the croissants to slightly cool. Add powder sugar to a fine mesh tea strainer or sifter. Lightly tap the sifter to sprinkle the tops of the croissant with powdered sugar.
- Enjoy for breakfast or brunch along with a cup of masala chai.
- Cook Time: 30
- Category: Breakfast
- Method: Bake
- Cuisine: Fusion
Keywords: Badam Halwa Croissants (Indian Style Almond Croissants)