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.
More almond recipes
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!
Sue says
Could you make this in a large tart pan and double the filling? What would u say would be the oven temp and baking g time?
Allison says
Hi, Sue. I’ve only made this recipe as written so I can’t say for sure. If I were to play around with it, I’d probably do a free form tart (like this recipe) but bake it with the almond filling. Reduce the oven to 350°F or 375°F and bake it until the pastry is puffed and the almond filling is golden brown. Good luck!
Debra Wickberg says
I love everything ALMOND, so I am definitely going to try this yummy recipe! I will let me know how it turns out. Thank you for sending it out!
Allison says
Enjoy!
Deborah says
These look scrumptious! I was wondering if I could substitute almond flour with a can of almond paste? Or incorporate it somehow.
Thanks
Allison Mattina says
Hi, Deborah. Hhhhmm…I guess you could mix it into the filling. You can’t do a straight swap for the almond flour as that is just ground almonds and the almond paste is a completely different consistency. Maybe swap almond paste for the filling altogether? But it might be too dry. You’d have to play around with it.
Jennifer Knight says
And I made them gluten free and they are delicious 👏🏻👏🏻☕️
Allison says
I’m so glad you enjoyed them. 🙂
Jodi Russell says
Look delicious! Excited to try! What are your specific reheating instructions if I make ahead and freeze?
Allison says
I thaw them at room temperature. I serve at room temp or reheat in a 300°F oven just until warm, not too long or they’ll dry out. Enjoy!
Karen Teeling says
Making this for a retirement/moving party. Can I make the filling in advance? If so how far in advance can I make it? Thank you
Allison says
I’ve only made the recipe as written, so I can’t say for sure. I would assume that you could make the filling a day or two in advance and store it in the refrigerator. You’ll need to let it come to cool room temp before assembling so that it’s soft enough to scoop.
Karen Teeling says
You say they freeze beautifully, BUT you don’t give reheating instructions! Please . . . Instructions on freezing and REHEATING!
Allison says
Hi, Karen. You can thaw them at room temperature and then use the oven to warm them up. If I’m just heating up 1-2 for myself I don’t bother with the oven and I just pop them in the microwave. You can also let them sit at room temp and enjoy them that way.
Karen Teeling says
Almond Croissant Bites – can any of this be prepped the day before baking!?!
Allison says
I’ve only made the recipe as written, so I can’t say for sure. I would assume that you could make the filling in advance and store it in the refrigerator. You’ll need to let it come to cool room temp before assembling so that it’s soft enough to scoop.
Patty says
These are delicious! And look very pretty! And special!
Allison says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Diana says
Can you use almond paste in this recipe?
Allison Mattina says
Hi! I’ve only made the recipe as written so I can’t say for sure. You’d have to play around with it.
Julia says
If I make these in a full size muffin tin , how long should I bake ? So 12 instead of 24
Allison Mattina says
Hi! I haven’t tried it so I can’t say for sure. I’d start checking them somewhere in the 15-20 minute mark.