Almond Croissants Recipe

Almond croissants are a simpler, homemade take on the classic French pastry, croissants aux amandes. Using day-old, store-bought croissants, this recipe adds a rich, homemade almond pastry cream and a sweet almond syrup, creating a decadent breakfast or brunch treat. You no longer have to visit a fancy French bakery for this buttery, almond-filled delight - you can easily make it in your own kitchen!

This almond croissant recipe is ideal for those who crave French pastries but want an easier, faster option. With just a few simple ingredients, you can transform ordinary croissants into something extraordinary.

Ingredients for Almond Croissants

For the Croissants and Almond Filling

Day-old store-bought croissants: Best for texture and flavor when filled.

Almond flour: Gives the almond flavor and texture to the filling.

All-purpose flour: Adds structure to the filling.

Salt: Balances the sweetness and enhances flavor.

Granulated sugar: Sweetens the filling.

Unsalted butter: Adds richness and creaminess.

Eggs: Helps bind the filling and gives it a fluffy texture.

Almond extract: Adds a concentrated almond flavor.

For the Rum Syrup

Water: Base for the syrup.

Granulated sugar: Sweetens the syrup.

Vanilla extract: Adds warmth and depth to the syrup.

Rum extract or rum: Adds a subtle richness to the flavor.

Sliced almonds: For topping and texture.

How to Make Almond Croissants

Prepare the Simple Syrup:

Combine water and granulated sugar in a saucepan. Simmer over medium heat for 5-6 minutes until the sugar dissolves.

Remove from heat and stir in vanilla extract and rum extract (or rum). Let the syrup cool to room temperature.

Make the Almond Filling:

In a mixing bowl, combine almond flour, all-purpose flour, salt, and granulated sugar.

On medium speed, whisk in the unsalted butter, eggs, and almond extract for 2-3 minutes until light and fluffy.

Assemble the Croissants:

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

Slice each day-old croissant in half lengthwise. Brush the inside of each half with the cooled syrup.

Spread 2 tablespoons of almond filling on the bottom half of each croissant. Place the top half back on.

Brush the top of the croissant with more syrup and spread an additional tablespoon of almond filling over it. Sprinkle with sliced almonds.

Bake the Croissants:

Bake for 15-18 minutes until the almond filling is golden and set.

Allow the croissants to cool on the baking sheet for 3-4 minutes, then dust with powdered sugar before serving.