Elevate Day-Old Croissants with Almond Paste Filling!
If you’ve ever wondered how to elevate an ordinary croissant into a buttery, nutty, bakery-worthy treat, these almond croissants are the answer. Picture flaky pastry layered with sweet, homemade frangipane, topped with a shower of sliced almonds, and baked until golden.
The result? A delicate crunch on the outside followed by a soft, almond-scented interior that will have you savoring every last crumb.
Why I Love This Recipe
The layers inside turn wonderfully soft, almost custardy, where the frangipane seeps in. Every bite is infused with a deep almond flavor, brought on by the simple syrup and that creamy almond paste filling.
For more delicious dessert recipes featuring almond — my favorite flavor for sweets! — try my easy homemade almond ricotta cake, this rich chocolate torte made with almond flour, or these irresistible Italian rainbow cookies with almond paste.
What You’ll Need
In addition to a pack of buttery croissants (you’ll need four large, day-old ones if you can find them), gather a few simple ingredients to create the frangipane filling, sweet syrup, and almond garnish.
You’ll be mixing almond flour, sugar, butter, an egg, and a splash of almond extract for the frangipane. A quick simple syrup comes together with sugar, water, and a touch of amaretto for extra flavor. Finally, have some sliced almonds ready for sprinkling, and keep a bit of powdered sugar on hand for dusting the finished pastries.
Ingredient Substitutions At A Glance
- Almond flour can be swapped with finely ground blanched almonds if you want to make it yourself.
- It’s definitely not worth it to go out and buy a bottle of Amaretto just for this recipe. You can easily substitute with almond extract or even rum or vanilla extract based on what you have.
Homemade Frangipane Is Quick and Easy!
We’re using the same frangipane recipe that serves as the base for this irresistible rhubarb galette. It’s quick, simple, and can be made entirely in one bowl. You’re welcome! 😉
Beat together almond flour, sugar, butter, and a pinch of kosher salt. Add an egg and a splash of almond extract (use the real deal if you can, the artificial stuff doesn’t taste nearly as good!), then beat until light and fluffy.
Step-by-Step Assembly
- Prepare the baking sheet. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment.
- Prepare the simple syrup. In a saucepan, boil water and sugar for the syrup, then remove from heat and stir in amaretto.
- Dip in syrup. Slice each croissant in half. Dip the bottom halves in syrup; place on the baking sheet.
- Assemble the croissants. Spread frangipane on each bottom half. Place tops on, press gently, brush with syrup, then top with remaining frangipane and sliced almonds.
- Bake, then finish! Bake for 15–18 minutes, cool for about 10, then dust with powdered sugar. Serve warm or at room temperature.
Ari’s Best Tips!
- Room temperature ingredients: Make sure your butter and egg are at room temperature before mixing the frangipane to ensure a smooth, consistent texture.
- Press the tops down: After placing the top half of the croissant over the filling, give it a gentle but firm press to help everything stick together (and to thin out the pastry layers for a more even bake).
- While the simple syrup isn’t completely necessary, it helps to infuse the croissants with even more delicious almond flavor. I highly recommend, it’s worth the time and effort!
Make-Ahead and Store
- To make-ahead: You can prepare the frangipane and simple syrup a day in advance. Keep the filling refrigerated in an airtight container, and store the syrup at room temperature. When you’re ready to bake, simply assemble as directed.
- Store: If, by some miracle, there are leftover croissants, let them cool and then store in an airtight container at room temperature for up to two days. They can be briefly warmed in a low oven before serving.
Freezing instructions: Once cooled completely, wrap each almond croissant individually in plastic wrap, then store in a freezer-safe container for up to a month. To enjoy again, thaw them at room temperature, then warm in a 300°F (150°C) oven for about 10 minutes.
Serving Suggestions
Almond croissants are obviously fantastic on their own, but my dream scenario is to enjoy this outside on my front porch (in sweatpants!) with a hot frothy latte for dunking. Don’t you dare judge me.
I suppose you could serve almond croissants for dessert (with fruit? or a scoop of ice cream?), but they feel solidly like breakfast to this pastry-loving girl!
Between the flaky pastry, the silky frangipane, and the irresistible crunch of toasted almonds, one bite and you’ll see why my family is so in love with this recipe!!
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Flaky Almond Croissants with Homemade Frangipane
Equipment
Ingredients
For the Frangipane
- ½ cup (60g) almond flour
- 3 Tbsp (40g) granulated sugar
- 2 Tbsp (28g) unsalted butter, room temperature
- Pinch of kosher salt
- 1 large egg, room temperature
- 1 tsp almond extract
For the Simple Syrup
- 1 cup (250ml) water
- ½ cup (100g) granulated sugar
- 3 Tbsp amaretto or rum
For the Croissants
- 4 large croissants, preferably a day old
- ½ cup (40g) sliced almonds
- Confectioners' sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C) then line a rimmed baking sheet with parchment paper.
- Make the frangipane. In the bowl of a stand mixer, place ½ cup (60g) almond flour, 3 Tbsp (40g) sugar, 2 Tbsp (28g) unsalted butter, and a pinch of kosher salt. Beat on medium speed until well combined, about 2 minutes. Add 1 egg and 1 tsp almond extract, then beat on medium to medium-high speed until light and fluffy, about 2 minutes more.
- Make simple syrup. In a medium saucepan, combine 1 cup (250ml) water and ½ cup (100g) sugar. Set over medium-high heat, then bring to a boil, stirring occasionally. When the sugar has dissolved, remove from the heat, then stir in 3 Tbsp amaretto. Cool slightly.
- Prepare the croissants. Using a serrated knife, slice each croissant in half horizontally.
- Dip in simple syrup. Take the bottom half of each croissant and dip it generously into the simple syrup, submerging it fully. Allow excess to drip off, then transfer to the baking sheet. Repeat with all 4 halves. Do not dip the top croissant.
- Assemble the croissants. Fill the croissants by spreading 2 tablespoons of filling on each bottom half. Place the top half over the filling and press firmly to flatten. Brush with a bit of the remaining simple syrup, then evenly spread the remaining frangipane on top. Finish with a generous sprinkle of sliced almonds.
- Bake the croissants. Transfer to the oven and bake for 15-18 minutes. Allow to cool for 10 minutes, then dust with powdered sugar. Enjoy warm or at room temperature!
Notes
- To make-ahead: Prepare the frangipane and simple syrup a day in advance. Keep the filling refrigerated in an airtight container, and store the syrup at room temperature. When you’re ready to bake, simply assemble as directed.
- Store: Cool croissants, then store in an airtight container at room temperature for up to two days. They can be briefly warmed in a low oven before serving.
- To freeze: Cool completely, then wrap each croissant individually in plastic wrap. Freeze for up to a month. To enjoy again, thaw at room temperature, then warm in a 300°F (150°C) oven for about 10 minutes.
Nutrition
Photography by Katilin.
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