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A must-make for breakfast or tea time, these flaky almond croissants with a sweet and creamy filling are sure to make your day a little brighter. They’re ready in 30 minutes and taste like you got them from your favorite bakery!
If you’re a lover of pastries like I am, here are a few more recipes you’ve got to try out! This apple galette, blueberry scones, or homemade cheese danishes are all great for having with your morning cup of coffee.
Almond Croissant Recipe
I don’t know about you, but whenever I go to a cafe, I can’t help but want one of the tasty pastries behind the glass. Golden brown and dusted in powdered sugar, the almond croissants always look too good to resist. Now you don’t have to go to your local coffee shop to grab one! All it takes to make them at home are some leftover croissants, simple syrup, and an easy almond filling. You’re going to love this recipe!
Almond croissants are a great breakfast for busy mornings. I love that I can just grab one and go! They’re so golden and flaky with the most delicious creamy filling. Whether you make them for a holiday breakfast or brunch with friends and family, they’re sure to be a hit. You may want to make a double batch because it’s hard to stop at one! They’re so tasty, I think I could eat a whole pan by myself.
Ingredients You’ll Need
This recipe is perfect if you have any day-old croissants on hand! From there, all you need are some standard baking ingredients to whip a batch of these up! If you’re looking for measurements, they can all be found in the recipe card below.
- Croissants: Day-old croissants work really well here because they stay crisp and flaky even after the creamy filling is added. Fresh will work too if you don’t already have some croissants on hand. If you’re feeling extra ambitious, try making your croissants from scratch! I have a detailed recipe for you here.
Simple Syrup
- Water: Adjusts the consistency of the syrup.
- Granulated Sugar: Gives the syrup its tasty sweetness!
- Almond Extract: I use almond extract here because it adds more tasty almond flavor all throughout the croissants.
Almond Cream Filling
- Almond Meal or Flour: Gives the filling substance and adds flavor as well. You can either buy this prepackaged or use ground almonds. Simply add sliced almonds to a food processor and pulse until you get a fine texture.
- Sugar: Granulated sugar works great here to make the filling nice and sweet!
- Salt: A pinch is all you need to enhance the overall flavor.
- Almond Extract: For more tasty almond flavor!
- Butter: Since we’re adding salt separately, I used unsalted butter here!
- Large Eggs: Help bind all of the ingredients together.
- Milk: Because we want the creamiest filling possible, I recommend using whole-fat milk.
- Sliced Almonds and Powdered Sugar: I love adding these on top because they give the croissants a bakery-worthy finishing touch!
How to Make Almond Croissants
Quick and easy, this almond croissant recipe is another delicious thing to add to the breakfast lineup! These croissants are so golden, flaky, and the creamy almond filling is to die for. You’re going to love them!
- Prepare Croissants: Leave the croissants out on the counter uncovered overnight because this helps dry them out.
- Preheat Oven: The day after, preheat the oven to 350°F and line a baking sheet with parchment paper.
Simple Syrup
- Cook: Add the water and sugar to a small saucepan and bring to a simmer. Simmer until all the sugar has dissolved.
- Add Almond Extract: Remove from the heat and stir in almond extract. Let cool completely.
Almond Filling
- Dry Ingredients: In a large bowl, whisk together the almond meal or flour, sugar, and salt.
- Add Almond Extract: Add the butter and almond extract and beat until fully combined.
- Mix In Eggs: Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency.
Assembly and Baking
- Brush With Simple Syrup: Slice open the stale croissants. Use a pastry brush to generously brush the simple syrup over the insides of the croissants.
- Add Almond Filling: Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant.
- Add Toppings: Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds. You can use your hand to press the almonds into the almond filling because this will prevent them from falling off while baking.
- Bake: Bake for 13-15 minutes, until the almond filling on top begins to turn golden brown and the sliced almonds are getting toasted.
- Top With Powdered Sugar: Let cool before dusting with powdered sugar. These croissants are best served the same day they are made.
Tips and Tricks
Here are a few simple ways to adjust these almond croissants to your liking. That’s one of the best things about making pastries at home!
- Adjust Almond Flavoring: If you find almond extract to be quite strong, you can cut back the amount of extract in the simple syrup and filling. You can also use vanilla extract instead if you prefer.
- Almond Topping: You can use as few or as many sliced almonds on top of the croissants as you’d like. I love the crunch they add, so I usually use a lot.
- Using Smaller Croissants: This recipe is easily adapted to smaller croissants. Reduce the amount of almond filling to 1-1 ½ tablespoons.
- Add Rum: Traditionally, rum is added to the simple syrup mixture in many almond croissant recipes. This is a great way to add a little extra flavor! A tablespoon or two will do the trick
Storing Leftover Croissants
These almond croissants are best served warm out of the oven, but they will keep for a few days in an airtight container on the counter. They make a quick and easy breakfast or a sweet treat to snack on throughout the day!
- At Room Temperature: Store leftover croissants in an airtight container for up to 3 days. Dust with more powdered sugar, if needed, when ready to eat.
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Leave the croissants out on the counter uncovered overnight to help dry them out.
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The day after, preheat the oven to 350°F and line a baking sheet with parchment paper.
Simple syrup
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Add the water and sugar to a small saucepan and bring to a simmer. Simmer until all the sugar has dissolved.
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Remove from the heat and stir in almond extract. Let cool completely.
Almond filling
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In a large bowl, whisk together the almond meal or flour, sugar, and salt.
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Add the butter and almond extract and beat until fully combined.
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Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency.
Assembly and Baking
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Slice open the stale croissants. Use a pastry brush to generously brush the simple syrup over the insides of the croissants.
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Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant.
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Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds. You can use your hand to press the almonds into the almond filling to prevent them from falling off while baking.
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Bake for 13-15 minutes, until the almond filling on top begins to turn golden brown and the sliced almonds are getting toasted.
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Let cool before dusting with powdered sugar. These croissants are best served the same day they are made.
Serves: 8
Calories513kcal (26%)Carbohydrates50g (17%)Protein9g (18%)Fat32g (49%)Saturated Fat15g (75%)Polyunsaturated Fat1gMonounsaturated Fat7gTrans Fat0.5gCholesterol110mg (37%)Sodium385mg (16%)Potassium93mg (3%)Fiber3g (12%)Sugar28g (31%)Vitamin A844IU (17%)Vitamin C0.1mgCalcium66mg (7%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
