Sweet, buttery and flaky Almond Croissants made with store-bought croissants, almond syrup, and almond cream filling. A delicious bakery-style treat made at home. Ready in under an hour with an option to make-ahead.
Friends! Important announcement today: We can make Almond Croissants AT HOME, that are as good as an Almond Croissant from a bakery. This means we can eat a warm, buttery, fresh-from-the-oven Almond Croissant at any given time. Let’s do it!
Before you scroll away feeling intimidated by the idea of making croissants from scratch let me tell you that we are not making the actual croissants. We’re just fancying up store-bought croissants and turning them into one of the best things you’ll ever sink your teeth into. No 4:00am wake up call to roll and fold croissant dough (phew!). We’re going to put in under 30 minutes of effort to turn something store-bought into something AMAZING.
- Store bought croissants (day old is best)
- Almond meal or almond flour (preferably blanched)
- Sliced almonds
- Granulated sugar
- Almond extract
Make an almond syrup by combining boiling water, sugar and almond extract. Dip or brush the croissants with the almond syrup (inside and out). This adds the first layer of almond flavor. The dry croissants quickly soak up this sweet almond-scented syrup.
Make the creamy almond filling: a mixture of butter, sugar, almond flour, egg, and almond extract.
Spread this almond mixture inside each croissant, as well as over the top of each croissant.
Sprinkle sliced almonds over the top of each croissant (they will stick to the almond cream). Bake for 12-14 minutes, until the cream is set.
Make ahead option
Prepare the almond syrup and creamy almond filling up to 24 hours in advance and keep them refrigerated. On the day you are serving the croissants, all you have to do is assemble and bake them (less than 30 minutes from start to finish).
Tip: The almond cream will firm up once it is refrigerated. Bring it to room temperature so you can easily spread it on the croissants.
Croissants that are a day or two old are best for this. I like to dry them out overnight, covered with a paper towel.
Use blanched almond flour or almond meal so that there are no dark bits of almond skin in the almond cream filling and topping.
Adjust the recipe based on how many croissants you have. The filling and syrup can easily be scaled up or down. Bake time will remain the same.
Enjoy these croissants warm, fresh from the oven. This is the benefit of making almond croissants at home – you get to enjoy them at peak deliciousness.
More breakfast recipes
- 6 medium sized croissants, see note
- ½ cup sliced almonds
- powdered sugar, for dusting, optional
- 1 cup water
- ¼ cup granulated sugar
- ⅛ teaspoon almond extract
- 6 tablespoons unsalted butter, softened to room temp
- ⅓ cup granulated sugar
- ¾ cup almond meal or almond flour, I prefer blanched (skins removed)
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- 1 large egg
- powdered sugar, optional garnish
Prepare the croissants:
- Split the croissants in half and lay them out on a baking sheet. Cover loosely with a paper towel and allow them dry out overnight. Alternately, you can use croissants that are already a day or two old and already slightly dry.
- In a small saucepan bring the water to a boil. Add the sugar and stir until dissolved. Remove from the heat and add the almond extract. Cool slightly (or refrigerate for up to 24 hours).
- Using a hand mixer or stand mixer, beat butter, sugar, almond meal, and salt until smooth and combined. Add extract and egg and beat until creamy. Use immediately or cover and refrigerate for up to 24 hours. If refrigerating, bring to room temp before assembling the croissants.
- Preheat oven to 350°F. Get out a rimmed baking sheet (large enough to hold all 6 croissants) and set it aside.
- Brush the outsides, as well as the insides, of each split croissant liberally with the almond syrup. Alternately, you can dip the inside and outside very briefly in the syrup, allowing the excess to drip off.
- Scoop some of the almond filling and spread it onto the inside of each croissant, place the top half back on, and spread more almond filling onto the top of the croissant. Tip: Before starting, I spread the almond filling into an even layer in the bowl and I roughly "score" it equally into sixths. This gives me an idea of how much filling I can use on each croissant (remember, each portion will be split between the inside and top of the croissant).
- Add sliced almonds to the top of each croissant. The creamy almond topping will serve as glue. Place the croissants on a rimmed baking sheet and bake for 14-18 minutes, until the cream on top has set and the croissants are light golden brown. Allow to cool just slightly (they'll firm up a bit), dust with powdered sugar, if desired. Enjoy warm.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Recipe adapted from Chocolate & Zucchini.