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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

  • 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.  

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 a custard filling.

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

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.

Ingredient Notes

  • 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 an almond flavor!
  • Powdered Sugar – This is optional for dusting the baked croissants.
  • Slivered Almonds – Another optional ingredient for decorating the croissants.
Flaky almond croissant generously dusted with powdered sugar on a small white plate.

How To Make

First things first:  this recipe uses day-old croissants.  And I certainly hope you made a homemade batch using my buttery homemade croissants recipe.

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 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.

Recipe FAQ

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 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 work 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.

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.


Single homemade almond croissant on a small wood platter.
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5 from 12 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
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  • 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.
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5 from 12 votes (7 ratings without comment)

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22 thoughts on “Almond Croissants With Almond Cream Filling”

  1. 5 stars
    Great recipe! Used leftover croissants from Costco. I used 1/2 Tbsp of almond extract. My oven would either need lower temp or shorter cooking time so watch them when you’re first trying this recipe because mine turned out just shy of burnt. Still edible (and the filling was delicious) but not ideal. So I’ll be adjusting my oven in the future.

    1. Hi Stephanie – Granulated sugar is in the almond cream filling mixture. Is that what you are referring to?

    2. Like some other recipes call to dip the croissant in syrup. Then add the almond cream mixture,

  2. 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!

  3. 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.

  4. 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. Thanks so much Charles! So glad you enjoyed the croissants! I tend to sneak in more almond extract whenever I can too!

    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.

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

  6. 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!!

  7. 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!