Horseshoe Almond Croissants

• • 1 package (850g) puff pastry
• • 1 egg white, well beaten
• • ½ cup (85g) ground almonds

For the filling

• • 1 ½ cups (250g) ground almonds (almost powdered)
• • 1 cup (230g) sugar
• • 1 cup (150g) breadcrumbs (galeta or kapira - fine dry breadcrumbs)
• • 1 heaped teaspoon (4g) cinnamon
• • 1 sachet vanilla, 5g
• • 2 tablespoons (18g) rose water (optional)
• • 1 cup (250g) water

1. 1. Take the puff pastry out of the fridge for 2 hours to thaw. Prepare the filling first: In a bowl, combine the ground almonds, sugar, breadcrumbs, cinnamon, vanilla, and rose water, and mix. Gradually add the water while stirring. Put the mixture into a piping bag.
2. 2. Unroll one sheet of puff pastry and cut it into 4 pieces. If you want smaller almond croissants, cut the pastry into 18x8 cm rectangles. Snip the tip of the piping bag and pipe the filling across the width of the pastry, from one edge to the other. If the filling doesn't spread easily, add a little more water. Brush the top edge with the egg white so the pastry seals. Roll up the croissant and place the joined side inwards.
3. 3. Shape the croissant like a horseshoe (petal shape), which is where it gets its name. Brush with the egg white and sprinkle with the ground almonds. Repeat for the rest. Bake in a preheated oven at 200°C for 30 minutes.