Unbelievably Easy Almond Croissants {Bakery-Style}
Buttery. Flaky. Nutty. Your favourite Bakery-Style Almond Croissant made easy!
Never waste a stale pastry again! This Unbelievably Easy Almond Croissants recipe transforms stale croissants into elegant almond pastries. They require only 3 easy steps and can be made at home in minutes! These Easy Almond Croissants consist of a flaky croissant pastry filled with rich frangipane (almond cream), topped with sliced almonds, and generously dusted with powdered sugar! It is sure to become your next go-to homemade snack for brunches, and tea/coffee dates with friends!
How do I make almond croissants?
My simple almond croissant recipe requires three easy steps: 1. Make Sofia’s Easy Syrup (a gently sweetened version of traditional Simple Syrup) 2. Make the Almond Cream 3. Assemble the Croissants!
Follow along below for the full details.
Are almond croissants gluten-free?
While my almond cream does not contain gluten, almond croissants are typically made on a base of glutenous croissants, making them not gluten-free. However, if you find gluten-free croissants or use another gluten free pastry base, you can make them gluten-free!
How long do almond croissants stay fresh?
Almond croissants are my favourite snack to enjoy with tea or coffee on the same day they are made! If you find yourself with leftover croissants, you can always store them in an airtight container for 2-3 days. For that freshly baked taste, simply warm in the microwave for 10-20 seconds!
To make this recipe you will need:
(+ a large egg! Not pictured)
- Stale Croissants (almond croissants are my favourite use of stale grocery store/bakery croissants!)
- Butter (unsalted, softened)
- Sugar (granulated and powdered)
- Eggs (large, at room temperature)
- Almond Flour (finely ground)
- Extracts (almond and vanilla extracts)
- Salt (just a pinch!)
- *and HOT water (for Sofia’s Easy Syrup)
Let’s make the Simplest Almond Croissants!
Preheat oven to 375F. Line baking pan with parchment paper or silicone baking mat. Cut each croissant in half, lengthwise (leaving the opposite end still attached) and set aside.
Prepare Sofia’s Easy Syrup (1/2 sweetened countertop Simple Syrup) In a small bowl, combine sugar with boiling water. Stir syrup until all sugar has dissolved (~1 min). Set aside.
Sofia’s Baking Tips:
Traditional “simple syrup” uses a 1:1 ratio of sugar:water. This recipe uses a gently sweetened syrup (Sofia’s Easy Syrup) that is half as sweet and requires no stovetop! (ratio 0.5:1, sugar:water)
Prepare Almond Cream (frangipane): In a medium bowl, cream together butter and granulated sugar. Add almond flour, egg, salt, and extracts (vanilla and almond). Mix until mixture resembles a yellow paste.
Assembly
Brush the inside of each of the 6 almond croissants with simple syrup.
Fill croissants with 1-2 tbsp of almond paste (note: if using 3 large croissants instead of 6 regular, divide filling accordingly making sure to leave at least 1/2 tbsp of filling for the topping of each croissant).
Close each croissant and brush the outside of each of the croissants with simple syrup. Spread the remaining almond paste on top of each. Sprinkle with sliced almonds.
Bake at 375F for ~14 to 15 minutes or until croissants are golden brown. Dust with powdered sugar and let cool completely on baking pan.
Enjoy!
Also check out:
Apricot Breakfast Pastry
French Apple Tart
Blueberry Mango Turnovers
Unbelievably Easy Almond Croissants {Bakery-Style}
Ingredients
Almond Cream (frangipane) – 1 batch
- 1/4 cup Granulated Sugar
- 1/4 cup Unsalted Butter softened
- 3/4 cup Almond Flour
- 1 Egg large
- 1 tsp Vanilla
- 1/2 tsp Almond Extract
- pinch of salt
Sofia's Easy Syrup (no pot required!) – 1 batch
- 1/4 cup Granulated Sugar
- 1/2 cup Hot Water
Assembly
- 6 regular Croissants (or 3 extra large) stale (1-3 days)
- 1 batch Frangipane
- 1 batch Easy Simple Syrup
- 2 tbsp Almond Slices
- 1 tbsp Powdered Sugar
Instructions
- Preheat oven to 375F. Line baking pan with parchment paper or silicone baking mat. Cut each croissant in half, lengthwise (leaving the opposite end still attached) and set aside.
- Prepare Easy Simple Syrup: In a small bowl, combine sugar with boiling water. Stir syrup until all sugar has dissolved (~1 min). Set aside.
- Prepare Almond Cream (frangipane): In a medium bowl, cream together butter and granulated sugar. Add almond flour, egg, salt, and extracts (vanilla and almond). Mix until mixture resembles a yellow paste.
Assembly
- Brush the inside of each of the 6 almond croissants with simple syrup.
- Fill croissants with 1-2 tbsp of almond paste (note: if using 3 large croissants instead of 6 regular, divide filling accordingly making sure to leave at least 1/2 tbsp of filling for the topping of each).
- Close each croissant and brush the outside with syrup. Spread the remaining almond paste on top of each. Sprinkle with sliced almonds.
- Bake at 375F for ~14 to 15 minutes or until croissants are golden brown. Dust with powdered sugar and let cool completely on baking pan.
- Enjoy!
Video
Notes
- Never throw away stale croissants again! If your croissants are past their third day of freshness, simple soak them extra in Sofia’s Easy Syrup and continue making your almond croissants!!
- Frangipane is simply the french name for almond cream! This cream is gluten-free and can be used to top any other tart or pastry.
- To make an even more special treat – you can also add chocolate, jam, or berries on top of the almond cream filling!
- These Almond Croissants are best enjoyed freshly baked however can last up to 3 days at room temperature in an airtight container. For that freshly baked quality, simple warm for 10-20 seconds in the microwave or 1-2 min in a hot oven.
