The best croissants ever? Definitely.
I cannot explain in words my love for these croissants.
This is a collaboration with my friend Sabine from Also the Crumbs Please! Sabine’s photography is truly unbelievable (really just AMAZING, you must check her out!). I love her moodier photos that represent each dessert so well. She made the most delicious Blackberry Pie that you can find right here.
Truly nothing can be them. I think they are single-handedly mine, my mom’s, and my dad’s favorite croissant (and maybe even favorite dessert!) of all time. I think that statement speaks for itself.
I mean can you imagine anything better than a perfectly sweet, light hazelnut filling enveloped in a warm, buttery croissant?
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Blackberry Hazelnut Croissants.
Hazelnut Filling
- 1 cup hazelnut flour or meal
- 2/3 cup white, granulated sugar
- 1 teaspoon hazelnut or almond extract
- 1/2 cup 1 stick unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon salt
Croissants
- 6 large butter croissants, cut in half
- 3 cups fresh blackberries, sliced in half lengthwise
- 1/2 cup hazelnuts, chopped
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Add croissant bottom halves of croissants to baking sheet. Set aside.
- To make hazelnut filling, whisk all filling ingredients together in a large bowl. Spoon and spread about 2 tablespoons of the filling onto each croissant bottom half. Top each croissant half with about 1/2 cup of sliced blackberries. Add top half of croissant to each, and spread another tablespoon of filling on top. Sprinkle with chopped hazelnuts. Bake croissants for 12-15 minutes or until tops are golden. Enjoy warm!
