These bite-sized almond croissants are a flaky, buttery, sweet treat that you are sure to love! This easy recipe uses store bought puff pastry combined with a simple almond filling baked in a muffin pan. Enjoy these almond croissant bites fresh from the oven or save them for later – they freeze beautifully!
Almond croissants are one of my all-time favorite bakery treats and this bite sized version is just as good as the original.
Why I love this recipe
Flavor: Buttery pastry paired with a sweet almond filling.
Texture: Flaky pastry, creamy filling, and a crunchy almond topping.
Ease: This recipe comes together quickly and easily.
Make ahead: This is a great breakfast, brunch, snack, or dessert that can be made in advance. Store in the refrigerator or freezer and reheat before serving.
Ingredients needed
Puff pastry: One sheet of store bought puff pastry.
Almond flour: For the almond filling. I prefer blanched almond flour.
All purpose flour: To thicken the almond filling.
Egg: One large egg to hold the filling together.
Butter: I prefer salted butter for this recipe but you can use unsalted.
Brown sugar: To sweeten the filling.
Almond extract: For a delicious almond flavor.
Sliced almonds: For topping.
Powdered sugar: Optional garnish.
Recipe overview
*Full recipe below in recipe card*
Combine the ingredients for the filling (almond flour, butter, brown sugar, egg, flour, almond extract).
Roll out the puff pastry and cut twenty four-2 inch x 2 inch squares.
Carefully press each pastry square down into the cavity of a mini muffin pan.
Scoop about 1 tablespoon of almond filling into each pastry.
Top with sliced almonds.
Bake for 10-15 minutes, until light golden brown.
Serving and storage
Serve warm or at room temperature.
Store in the refrigerator for up to 3 days or the freezer for up to 3 months. Heat before serving.
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Recipe
Almond Croissant Bites
Ingredients
- 1 sheet store bought puff pastry, half of a 17.3oz package, thawed
- 1 cup (96g) blanched almond flour
- ½ cup (104g) light brown sugar, packed
- ½ cup (113g) salted butter, softened
- 1½ tablespoons all purpose flour, plus additional for rolling the puff pastry
- 1 large egg
- 1 teaspoon pure almond extract
- ¼ cup (28g) sliced almonds
- powdered sugar, for garnish
Instructions
- Preheat oven to 400°F.
- Using a hand mixer, combine almond flour, brown sugar, butter, flour, egg, almond extract, and a pinch of salt. Mix until just combined, being careful not to overmix. Set aside.
- On a lightly floured surface, rollout the puff pastry to an 11×11 square. Cut twenty four 2×2 inch squares. Gently press each square into the cavity of a 24-count mini muffin pan.
- Fill each pastry cup with 1-tablespoon of filling. A small cookie scoop works great for this. Press a few sliced almonds onto the top of each.
- Bake for 10-15 minutes, until the pastry is golden brown. Place the pan on a wire rack to cool. Remove the pastries from the pan and dust with powdered sugar.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Mary says
I love almond croissants and I can’t wait to try my hand at these. My question is…do you spray or butter the muffin cups prior to baking.
Tjanks
Allison Mattina says
Hi, Mary. I do not grease the muffin pan and they pop right out. Enjoy!
Jodi says
Can I use regular flour?
Allison Mattina says
For what? As a substitute for almond flour? No, you need the almond flour.
Joyce says
These were amazing. The recipe was simple yet tastes like they came from a fine bakery!
Allison Mattina says
I’m glad you enjoyed them. 🙂
Laurie Gard says
Absolute best almond cookies ever!!
Allison Mattina says
I’m glad you enjoyed them! 🙂