Delicate and flaky Almond Croissants made from scratch and made 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.
Almond Croissants Recipe
After the success of the original croissant recipe on the blog, I have updated this post with better photos, faq’s, and a little more detail on how to make your own French bakery-style pastries.
These homemade almond croissants are pure pastry decadence. And I love a flaky and buttery pastry – just check out the pinwheel danish pastries or the cherry puff pastry turnovers to see for yourself!
And while I can talk all day about flaky pastry, this recipe is more about the almond cream filling. And with that filling, these almond croissants are in a league of their own.
- Their 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. Though, I see a lot of recipes that don’t use cream.
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.
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.
- 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
How to make 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!
- Split your day-old croissants
- Cream the butter and sugar for the filling – Just as you would for cookies.
- Add the dry ingredients – The mixture will come together just like cookie dough.
- Add the egg and almond extract – Note: almond extract is potent, so I recommend sticking to the recipe for how much.
- Slather the croissant bottoms with almond cream – Yes, slather. It is a technical baking term. 🙂
- Slather the croissant top with more almond cream – Yes, more almond cream.
- Sprinkle the tops with sliced almonds – The almond slices will slightly brown which makes them even more flavorful!
- Bake – This won’t take too long. You are baking long enough to slightly melt the almond cream and brown the croissant tops.
- 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.
- Sprinkle the tops with powdered sugar – This part is actually optional, but the lightly dusted croissant tops make for a pretty presentation.
- Enjoy! – And quickly – before others in the house eat them all!
Do you have to use day-old croissants for almond croissants
The answer is no. Your next question is likely going to be, how? It’s very easy and just an additional step when making the actual day-of homemade croissant:
- Before shaping 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.
FAQ: making almond croissants from scratch
You do not. See above for my recommendation on adding the almond cream to the croissants the day you are making them.
They will! But, isn’t homemade always better?!
I strongly recommend the almond flour. It adds texture and flavor.
You can use almond meal. Almond meal is ground almonds with the skins. Almond flour is ground a little finer and without the skins.
You certainly can! You can also try different extract flavors to support the nut flour you choose.
Yes, I recommend baking it because it has and egg and all-purpose flour.
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.
If you loved the recipe, please leave a 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!
Day Old – Homemade Flaky Croissants
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
- Powdered Sugar, for dusting - 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 working 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.
- 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. Sprinkle the tops of each croissant with the sliced almonds.
- Bake for 12 to 15 minutes until the tops and almonds are golden brown. Cool slightly on a wire rack before serving and Enjoy!
- Day Old Croissants – You can make homemade croissants or use store-bought croissants.
- 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.