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.
all the croissant details in this post
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!
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.
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.
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!
- 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 – 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 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
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.
Recipe FAQ
They will! But, isn’t homemade always better?!
I strongly recommend the almond flour. It adds texture and flavor.
You certainly can! You can also try different extract flavors to support the nut flour you choose.
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.
Yes, I recommend baking it because it has and egg and all-purpose flour.
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.
Recipe
Almond Croissants With Almond Cream Filling
Equipment
Ingredients
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)
Instructions
- 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
RECIPE NOTES
- 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.
NUTRITION ESTIMATES
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 desserts - all homemade, all simple, and all for you! Click here to learn more about me!