These almond croissants are incredibly easy to make and are made with day-old croissants filled with almond pastry cream and sliced almonds.
Almond croissants are incredibly easy to make and the perfect way to bring day-old croissants back to life.
They’re brushed with a simple syrup, which soaks into the croissants and makes them taste fresh and soft again.
Inside, they’re filled with a rich almond pastry cream made from butter, sugar, eggs, and almond flour, then topped with more filling and sliced almonds for a crisp, golden finish.
After a quick bake, they come out warm, buttery, and packed with sweet almond flavor. A final dusting of powdered sugar gives them that classic bakery look and taste, without the need to make croissants from scratch.
For more almond desserts, check out my almond croissant cookies, almond biscotti, almond flour chocolate cake, and almond snowball cookies.
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Why this recipe works
- Uses stale croissants- It’s the perfect way to revive day-old or leftover croissants and turn them into something delish instead of letting them go to waste.
- Quick and easy- No need to make croissant dough from scratch. The recipe comes together in under 30 minutes with simple steps and ingredients.
- Filled with frangipane- The rich, creamy almond filling adds amazing flavor and gives that classic French bakery feel.
- Cheaper than buying- Bakery almond croissants can be pricey, but homemade ones cost a fraction and taste just as good (if not better).
- Versatile- You can easily customize them with chocolate, jam, citrus zest, or different nuts to make your own unique version.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Croissants- I usually grab a bag of day-old croissants from a bakery or grocery store. They soak up the syrup perfectly! But if you’re feeling ambitious, homemade croissants work beautifully too.
Almond Flour- Finely ground almond flour is the base of the rich almond filling (also called frangipane). Make sure it’s not almond meal for the best texture.
Unsalted Butter- Softened butter gives the almond filling its creamy, spreadable consistency.
Granulated Sugar- You’ll need this for both the almond filling and the simple syrup that gets brushed over the croissants to keep them moist and flavorful.
Eggs- Eggs bind the almond filling and help it puff slightly when baked.
Vanilla Extract- A splash of vanilla adds warmth and depth to the almond filling.
Sliced Almonds- Sprinkled on top for a golden, crunchy finish and extra almond goodness.
Powdered Sugar- A light dusting after baking makes them look just like the ones at a French bakery.
Instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Make the simple syrup: In a small saucepan, combine the water and sugar. Heat until the sugar dissolves, then let it cool.
Make the almond filling (frangipane): into a large mixing bowl, add the room temperature butter, salt, and sugar, and mix with an electric hand mixer until creamy and smooth.
Add the eggs and mix until well combined.
Add the almond flour and flour and mix until the mixture is smooth and homogeneous. Transfer the almond cream to a piping bag and cut a small but not too small slit in the tip.
Slice day-old croissants in half horizontally, like a sandwich. Lightly brush the inside of each half with the cooled simple syrup.
Spread or pipe a layer of almond cream on the bottom half of each croissant, then place the top half back on.
Spread a little more filling on top of each croissant. Sprinkle sliced almonds over the top and make sure they stick to the almond cream.
Place the croissants on the prepared baking sheet and bake in a 350°F (180°C) preheated oven for about 15–20 minutes, or until lightly golden brown and the frangipane sets.
Let cool slightly, then dust with powdered sugar before serving.
Expert Tips
- Use day-old croissants. Slightly stale croissants absorb the syrup and almond filling better than fresh ones.
- Don’t skip the syrup. Brushing the inside of each croissant with simple syrup keeps them moist and brings them back to life.
- Use full-fat butter. For a richer, creamier almond filling (frangipane), always go with real, unsalted butter.
- Almond flour is key. Use finely ground almond flour (not almond meal) for a smooth filling with the best texture.
- Chill the filling if too soft. If your frangipane feels too runny, pop it in the fridge for 10–15 minutes to firm up before spreading.
- Don’t overfill. A generous layer inside is great, but too much can cause the filling to leak out during baking.
- Use a pastry bag for neatness. For cleaner, more even filling, pipe the frangipane instead of spooning it in.
- Watch the almonds on top. Keep an eye during baking, sliced almonds can brown quickly.
- Serve warm for best taste. Reheat slightly before serving for that fresh-from-the-bakery flavor and texture.
Faq's
The filling in an almond croissant is called frangipane, a creamy almond pastry cream made from butter, sugar, eggs, and almond flour.
Almond croissants can be served warm or at room temperature, but they're especially delicious warm, when the filling is soft and the croissant is crisp on the outside.
To make an almond croissant, start with day-old croissants and brush them with simple syrup to refresh them. Slice each croissant in half and fill with almond cream (frangipane), then spread more on top and sprinkle with sliced almonds.
Bake until golden and crisp, then dust with powdered sugar before serving.
Almond paste is thick and coarse, used in fillings or baked into pastries. Marzipan is sweeter and smoother, often used for candy or decorations.
Frangipane is a creamy almond filling made with almond flour, butter, sugar, and eggs, used in baked goods like almond croissants.
Storing and Reheating
To store almond croissants, let them cool completely, then place them in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 4–5 days and reheat in the oven at 300°F (150°C) for 5–10 minutes to bring back the crispiness.
Freezing
To freeze almond croissants, let them cool completely, then wrap each one tightly in plastic wrap and place in a freezer-safe bag or an airtight container.
Freeze for up to 2 months. To reheat, thaw overnight in the fridge, then warm in a 300°F (150°C) oven for 8–10 minutes until heated through and crisp. Dust with powdered sugar after reheating, if desired.
Make it ahead of time
To make almond croissants ahead of time, assemble them fully with the filling and syrup, then cover and refrigerate for up to 1 day before baking. When ready to serve, simply bake as directed.
You can also freeze the assembled (unbaked) croissants for up to 2 months, just thaw overnight in the fridge and bake the next day.
Substitutions
Dairy-free - if you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, use dairy-free croissants.
Gluten free- to make these gluten free, use gluten-free croissants, and use gluten-free flour.
Variations
Mini croissants- Use mini croissants for bite-sized versions, perfect for brunch spreads, parties, or snacking.
Chocolate Almond- Add a few chocolate chips or a swipe of chocolate spread inside with the almond filling.
Berry Almond- Spread a thin layer of raspberry or strawberry jam before adding the almond cream for a fruity twist.
Hazelnut Croissants- Swap the almond flour for hazelnut flour and top with chopped toasted hazelnuts.
Coconut Almond- Add shredded coconut to the filling or sprinkle it on top with the sliced almonds.
Orange Almond- Mix a bit of orange zest into the almond cream for a bright, citrusy note.
Serving Tips
Serve warm- Warm them in the oven at 300°F (150°C) for 5–10 minutes before serving to bring back that fresh-baked texture.
Dust with powdered sugar- Right before serving, add a light dusting of powdered sugar.
Serve with coffee or tea- Almond croissants go perfectly with a hot latte, espresso, or a cup of black tea.
Add fresh fruit- Serve with berries or sliced fruit on the side for a touch of freshness.
Equipment
- Baking sheet and rack set- For assembling and baking the croissants.
- Pastry bag- For piping the almond filling neatly, especially if you want a more polished look.
- Electric hand mixer- To cream the butter, sugar, and eggs until smooth and fluffy.
- Mixing bowl set– For making the almond filling (frangipane).
- Pastry brush- For brushing the croissants with simple syrup.
- Spoon or offset spatula- To spread the almond filling inside and on top of the croissants.
- Fine mesh sieve (optional)- For dusting with powdered sugar.
More easy breakfasts
Acai bowl- This homemade Acai bowl is thick and creamy and is the ultimate healthy breakfast, dessert, or snack for summer!
Banana bread with streusel topping- This banana bread with streusel topping is made with tender banana bread topped with a crumbly and buttery cinnamon streusel.
3 ingredient biscuits- These incredible 3 ingredient biscuits are made with self-rising flour and are buttery, flaky, and ready in 30 minutes from start to finish.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Easy Almond Croissants
Ingredients
- 5 Butter croissants
For the almond cream
- ½ cup Butter unsalted, room temp
- ½ cup Granulated sugar
- ½ teaspoon Salt
- 2 Eggs
- 1 cup Almond flour
- 2 tablespoon Flour AP, plain
For the simple syrup
- 1 cup Water
- ½ cup Granulated sugar
For the assembly
- 10 tablespoon Sliced almonds
- 3 tablespoon Powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Make the simple syrup: In a small saucepan, combine the water and sugar. Heat until the sugar dissolves, then let it cool.
- Make the almond filling (frangipane): into a large mixing bowl, add the room temperature butter, salt, and sugar, and mix with an electric hand mixer until creamy and smooth.
- Add the eggs and mix until well combined.
- Add the almond flour and flour and mix until the mixture is smooth and homogeneous. Transfer the almond cream to a piping bag and cut a small but not too small slit in the tip.
- Slice day-old croissants in half horizontally, like a sandwich. Lightly brush the inside of each half with the cooled simple syrup.
- Spread or pipe a layer of almond cream on the bottom half of each croissant, then place the top half back on.
- Spread a little more filling on top of each croissant. Sprinkle sliced almonds over the top and make sure they stick to the almond cream.
- Place the croissants on the prepared baking sheet and bake in a 350°F (180°C) preheated oven for about 15–20 minutes, or until lightly golden brown and the frangipane sets.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
- Use day-old croissants. Slightly stale croissants absorb the syrup and almond filling better than fresh ones.
- Don’t skip the syrup. Brushing the inside of each croissant with simple syrup keeps them moist and brings them back to life.
- Use full-fat butter. For a richer, creamier almond filling (frangipane), always go with real, unsalted butter.
- Almond flour is key. Use finely ground almond flour (not almond meal) for a smooth filling with the best texture.
- Chill the filling if too soft. If your frangipane feels too runny, pop it in the fridge for 10–15 minutes to firm up before spreading.
- Don’t overfill. A generous layer inside is great, but too much can cause the filling to leak out during baking.
- Use a pastry bag for neatness. For cleaner, more even filling, pipe the frangipane instead of spooning it in.
- Watch the almonds on top. Keep an eye during baking, sliced almonds can brown quickly.
- Serve warm for best taste. Reheat slightly before serving for that fresh-from-the-bakery flavor and texture.
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