Almond Croissants With Almond Cream Filling

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Delicate and flaky almond croissants made from scratch in your own kitchen!  This recipe uses day-old homemade flaky croissants that are filled with a rich and creamy almond cream filling.  The result is delicious bakery-style croissants with an abundance of buttery almond flavor. 

Flaky almond croissant on a white napkin with powdered sugar sprinkle.

Almond Croissants Recipe

I published this almond croissants recipe back in 2020, and it continues to be one of the most popular recipes on the blog.  With their flaky, buttery layers and rich, nutty filling, these French bakery-style pastries are sure to impress your taste buds and satisfy your sweet tooth.  

And, if you’re like me, and you love a rich, buttery, and flaky pastry – check out the pinwheel Danish pastries or the cherry puff pastry turnovers for a couple more breakfast recipes to indulge on!

Two homemade almond croissants on small plates set on a black table.

Everything To Love About These Croissants

  • They’re Homemade! – There is nothing more rewarding than homemade bakery-style treats.
  • Extra Flaky Pastry – We should know, since these almond croissants are made with day-old buttery and flaky croissants.
  • Sweet Almond Cream Filling – Anytime you can fill a breakfast pastry with sweet almond cream, I’m in.  I loved it so much I use the leftover dough scraps from the original recipe to make almond cream monkey bread!

Filling For Almond Croissants

The filling of these almond croissants is similar to a frangipane filling.  The only difference is one ingredient:  a frangipane is typically made with cream or milk to make it more of custard filling.  .

This almond filling for croissants features a smooth cream made from butter that is flavored with almond extract and given texture and more flavor with almond flour

And if you have made any of my gluten free recipes, chances are you have almond flour since it is the base flour in all those recipes!  

Now, I have seen recipes that may use an almond paste to deliver the flavor.  However, we use almond extract. 

Regardless, the almond flavor shines and once you make a batch of the almond cream, you can certainly use it for other treats.  Like a filling for a cherry galette, baked in an oatmeal tart, or as an additional filling flavor in gluten free almond coffee cake.  

A bowl of almond flour next to a bag of almond flour.
Single almond croissant on a small plate with almond slivers and powdered sugar dusting.

Everything You Need To Make Your Own Almond Croissants


  • Day-Old Croissants – The recipe for the original flaky pastry is in the recipe card.  However, you can use any store-bought croissant.
  • Unsalted Butter – The butter is the base for the almond cream filling.
  • Granulated Sugar – To sweeten the filling.  
  • Almond Flour – The almond flour helps drive the almond flavor.  I prefer blanched almond flavor because it is ground finer and without the almond skins.
  • All-Purpose Flour – A little AP to help smooth out the filling.
  • Salt – Salt is an excellent flavor balancer and enhancer.
  • Egg – The egg makes the filling creamy, plus it acts as a binder.
  • Almond Extract – We can’t have an almond filling without almond flavor!
  • Powdered Sugar – This is optional for dusting the baked croissants.
  • Slivered Almonds – Another optional ingredient for decorating the croissants.

Baking Equipment

  • Stand Mixer – You could also use a mixing bowl and hand held mixer.  Although the stand mixer just makes it easier.
  • Baking Sheets with Parchment Paper
Flaky almond croissant generously dusted with powdered sugar on a small white plate.

How To Make The Almond Croissants

First things first:  this recipe uses day-old croissants.  And I certainly hope you made your own batch using the popular recipe on the blog, because nothing beats homemade. 

Of course, you can make the almond croissant using store-bought croissants.  Because this recipe is all about the filling!  

  1. Split your day-old croissants
  2. Cream the butter and sugar for the filling – Just as you would for cookies.
  3. Add the dry ingredients – The mixture will come together just like cookie dough. 
  4. Add the egg and almond extract – Almond extract is potent, so I recommend sticking to the recipe for how much.  
  5. Slather the croissant bottoms with almond cream – Yes, slather.  It is a technical baking term.  🙂
  6. Slather the croissant top with more almond cream – Yes, more almond cream.
  7. Sprinkle the tops with sliced almonds – The almond slices will slightly brown which makes them even more flavorful!
  8. Bake – This won’t take too long.  You are baking long enough to slightly melt the almond cream and brown the croissant tops.
  9. Cool – Trust me, right-out-of-the-oven croissants are not as good as barely warm ones.  And you want the almond cream to cool.
  10. Sprinkle the tops with powdered sugar – This part is actually optional, but the lightly dusted croissant tops make for a pretty presentation.
  11. Enjoy!  – And quickly – before others in the house eat them all!
Single homemade breakfast pastry on a small wood platter.

Do YOu Have To Use Day-Old Croissants

The answer is no.  You can make the almond croissants the day you make your homemade croissants – with one additional step:

  • Before you shape your classic croissant –  Add a generous line of almond cream at the wide end of the croissant triangle, then roll.  You could even take it a step further and spread on more almond cream all along the croissant triangle, then roll.  

I have made almond croissants both ways – day-of and day-old.  My preference is to use day-old croissants because I find the almond cream filling interfered with the proofing and baking of the day-of croissants.  Plus, I find the almond cream is more pronounced with day-old baked croissants.   

Homemade almond croissant on a small wood plate with almond slivers.

FAQ: making almond croissants from scratch

Do I have to use day-old croissants?

You do not. See above for my recommendation on adding the almond cream to a batch of homemade croissants.

Will store-bought croissants work?

They will! But, isn’t homemade always better?!

What if I don’t have almond flour – can I still make the filling?

I strongly recommend the almond flour. It adds texture and flavor.

Can I use almond meal? And what is the difference between almond flour and almond meal?

You can use almond meal. Almond meal is ground almonds with the skins. Almond flour is ground a little finer and without the skins.

Can I try a different nut flour instead of the almond flour – like hazelnut or chestnut (for example)?

You certainly can! You can also try different extract flavors to support the nut flour you choose.

Will almond paste working instead of making the almond cream?

You can certainly try almond paste, but it won’t be creamy and will not melt onto the croissants when baked. Almond paste is typically made with ground almonds and sugar and will probably just stay in clumps when baked.

Do I have to bake the almond cream filling, or can I just use it like butter on the croissants?

Yes, I recommend baking it because it has and egg and all-purpose flour.

Can I double the (original) recipe to make more croissants?

See the original recipe (linked in the recipe card), for my recommendation on doubling the batch. The short answer is no – I recommend just making two batches. A larger batch of dough will be too cumbersome for home bakers.

How long will the fresh baked croissants last?

Croissants are best the day they are baked!  However, they will last for up to 2 days at room temperature.  Beyond that, cover tightly and refrigerate for up to a week.  You can also freeze tightly wrapped croissants for up to 3 months, and thaw at room temperature.  I recommend reheating leftover croissants in the oven at 325F degrees for 5 minutes.

A basket of homemade breakfast pastries dusted with powdered sugar.

If you loved the recipe, please leave a star rating & review below!  It helps me continue to provide FREE recipes.  And I’d love to see your creation – tag me on Instagram @butterandblissblog and #butterandblissblog.  For more small batch recipes and desserts for two, follow me on Instagram, Facebook, and Pinterest!

Single homemade almond croissant on a small wood platter.
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5 from 10 reviews

Almond Croissants With Almond Cream Filling

Yield: 10 Croissants
Delicate and flaky almond croissants made from scratch in your own kitchen!  This recipe uses day-old homemade flaky croissants that are filled with a rich and creamy almond cream filling.  The result is delicious bakery-style croissants with an abundance of buttery almond flavor. 
Prep5 hours 30 minutes
Cook35 minutes
Chill8 hours
Total14 hours 5 minutes


Almond Cream Filling

  • 8 tablespoons (1 stick) unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup blanched almond flour
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoons salt
  • 1 large egg (room temperature)
  • 1/4 teaspoon almond extract
  • sliced almonds, to garnish (optional)
  • powdered sugar, to garnish (optional)


  • Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with parchment paper.
  • Split your day-old croissants in half. Set aside on the prepared baking sheets.

Almond Cream Filling

  • In the work bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium-high speed until smooth and creamy. Add the almond flour, ap flour, and salt and mix until combined. Add the egg and almond extract and beat until smooth and creamy.
    8 tablespoons (1 stick) unsalted butter, 1/2 cup granulated sugar, 1 cup blanched almond flour, 1 tablespoon all-purpose flour, 1/4 teaspoons salt, 1 large egg, 1/4 teaspoon almond extract
  • Spread 2 tablespoons of the almond cream filling on the bottom half of each croissant. Put the tops on and spread about another tablespoon of almond cream on top of the croissants. Sprinkle the tops of each croissant with the sliced almonds.
    sliced almonds, to garnish
  • Bake for 12 to 15 minutes until the tops and almonds are golden brown. Cool slightly on a wire rack before serving and sprinkle with a light dusting of powdered sugar.
    powdered sugar, to garnish
Loved the recipe?Please leave a STAR rating for the recipe (reviews are awesome too!) This greatly helps me continue to provide FREE recipes!


  • Day Old Croissants – You can make homemade croissants or use store-bought croissants.  If you choose to  make your own croissants, the total time is indicated on the recipe card.
  • Almond Flour – I prefer almond flour because it is ground finer and without the skins.  You can use almond meal instead.
  • Nut Flours – Other nut flours – like hazelnut or chestnut – would also work!  Use different flavor extracts to enhance the selected nut flour.
  • Using On Day Of Croissants – You can add the almond cream filling the day you make the original croissants.  See blog post for recommendation/how to.
  • Storing and Freezing – Croissants are best the day they are baked!  However, they will last for up to 2 days at room temperature.  Beyond that, cover tightly and refrigerate for up to a week.  You can also freeze tightly wrapped croissants for up to 3 months, and thaw at room temperature.  I recommend reheating leftover croissants in the oven at 325F degrees for 5 minutes.
Course: Breakfast
Cuisine: French
Author: Erin Cernich


Calories: 428kcal | Carbohydrates: 39g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 286mg | Potassium: 78mg | Fiber: 3g | Sugar: 17g | Vitamin A: 747IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
About the author photo.

about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!

comments & reviews

16 thoughts on “Almond Croissants With Almond Cream Filling”

  1. Oh my goodness, these look just incredible! Croissants are my favorite guilty pleasure, and I’ve never tried an almond version. Something tells me I’m going to be hooked instantly. I can’t wait to try them!

  2. 5 stars
    I meant to add that I saved the paste and only did two this first time, and will do two more tomorrow. This way the paste keeps longer in the frig, and you can pull out the plain croissants out of freezer and use paste as needed.

  3. 5 stars

    I made these today, but before adding the egg, I added lots more almond extract to give a much richer almond flavor. Like I added at least 1-2 TBS which made them extra yummy. I did make the mistake of using too much cream in between which oozed out as it cooked, but that tasted good as a cut off anyway. Thanks for this recipe!

    1. I bought some almond paste from Amazon, and have to agree that it doesn’t come close as using this recipe…but….I would strongly recommend adding way more almond extract. I used about 1-2 TBS extract to give a much richer flavor. I tasted the paste before adding egg to get a more robust flavor.

  4. Why does this recipe say it takes 14 hours? I can’t see anything in the instructions that indicate a 14 hour process

  5. 5 stars
    Hi, Erin!! I’ve been wanting to make these for such a long time!! Today was the day. Bought my croissants on Clearance on Friday. It took me a short time to combine my filling ingredients and popped them in the oven. Icing sugar to finish the look. They LOOK Zane TASTE amazing!! Thanks, Erin!!!

    1. You’re very welcome Marlene – thank YOU for visiting the blog and trying the recipe!!

  6. 5 stars
    I made these for a friend that wanted some for her birthday. We also went to a French bakery and had some. THIS was much better!!!! The flavor was incredible!!! So easy with day old croissants. I am making them again right now! Going to make with mini croissants, too.

    1. Thank you so much Chris – this makes me so happy to hear! Glad you enjoyed the recipe and thank you for visiting the blog!

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