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almond croissants on a plate
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5 from 1 vote

Easy Almond Croissant Recipe

Store-bought croissants are transformed into these ridiculously Easy Almond Croissant Recipe! This shortcut recipe result in a warm batch of flaky, buttery, tender almond croissants that will rival a French bakery. They are stuffed with lots of rich creamy almond filling and the recipe all comes together with minimal effort.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast, brunch, Dessert, pastry
Cuisine: American, French
Servings: 6 croissants
Author: Mallory Austin

Ingredients

  • 6 one-day-old large croissants left uncovered overnight
  • diced almonds about 1 tablespoon per croissant
  • powdered sugar for dusting

Simple Syrup

  • 3/4 cup water
  • 3 tablespoons rum
  • 2 tablespoons granulated sugar

Almond Filling

  • 1 cup almond flour or almond meal
  • 1/2 cup granulated sugar
  • 1 stick salted butter softened (8 tbsp)
  • 1 egg
  • 1 tsp almond extract

Instructions

Prep the croissants

  • Start by making sure the croissants are dried out. I store them uncovered at room temperature overnight. They need to be dry otherwise the simple syrup and filling will make them soggy.
  • If your croissants are fresh, slice them horizontal and bake in the oven at 175 degrees for about 30-40 mins flipping halfway through or until they feel dry (but not rock hard).

Make the syrup and filling

  • Make a simple syrup by combining water, rum, and sugar in a saucepan over medium heat just until the sugar melts. Set it aside to cool while you prepare the filling.
  • In a large bowl combine the sugar, almond flour and butter. Use a hand mixer to blend it until smooth. Add the egg and almond extract then blend until fluffy and smooth, similar to a frosting consistency.

Assemble and bake

  • Line a baking sheet with parchment paper and preheat oven to 350 degrees.
  • Quickly dip each side of each croissant (top and bottom half) into the simple syrup, dripping off the excess. You don't want them soaking, just a quick tap onto the surface of the syrup.
  • Use a knife or offset spatula and spread 2-3 tablespoons of the almond filling on the inside of each bottom half of the croissants. Add the tops on. Then smooth a thin layer of almond filling onto the tops.
  • Sprinkle the sliced almonds on top (about 1 tbsp per croissant) and bake for 15-20 minutes or until the tops are golden brown. Then dust with powdered sugar.