The Almond Croissant Shortcut I Use When Hosting a Crowd
You’ve probably noticed by now that I am 100% an almond dessert girly. 💁🏻♀️ From my all-time favorite almond ricotta cake to this chocolate lovers torte with almond flour, I could eat almond desserts all day, every day. Turns out I’m an equal opportunist because I also adore almond-flavored pastries for breakfast! Enter these irresistible, buttery, flaky almond puff pastry bars with frangipane (creamy homemade almond paste). Think flaky almond croissants, but easier.
The frangipane stays soft and almost custardy inside, while the top gets toasted and crunchy from sliced almonds. A dusting of powdered sugar adds just enough sweetness!
Top 3 Tips From Recipe Testing
- Room temperature butter matters. It ensures the almond paste blends smoothly and bakes evenly.
- Don’t over-roll the pastry. You want distinct layers, not thin sheets.
- During the final test, I scattered a handful of mini chocolate chips over the frangipane before topping with the second pastry sheet and oh my goodness, it was delicious. Feel free to experiment as you see fit. 😉
How It Comes Together
You still with me? No shaping, no filling individual pastries, no stress.
This method gives you all the hallmarks of almond croissants—flaky pastry, fragrant and creamy almond filling, toasted almonds—without the labor. I love serving them with hot coffee and fresh fruit!
Baking it as one large pastry ensures even browning, easy slicing, and consistent results every single time. As an added bonus, it’s also far easier to transport and serve at brunches, holidays, or any gathering outside your home!
Enjoy warm (though these truly benefit from settling a bit after baking — it helps the frangipane set and keeps the layers in tact — or room temperature.
You are going to love these. Can’t wait to hear what you think!
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Sheet Pan Almond Puff Pastry with Frangipane
Equipment
Ingredients
For the Frangipane Filling
- 12 Tbsp (170g) unsalted butter, room temperature
- 1½ cups (180g) almond flour
- ⅔ cup (240g) granulated sugar
- ½ tsp kosher salt
- 1 large egg, room temperature
- 2 tsp almond extract
- 1 tsp pure vanilla extract or vanilla bean paste
For the Puff Pastry
- 2 8½ oz (490g) sheets of puff pastry, thawed
- ½ cup sliced almonds
- Confectioners sugar
For the Egg Wash
- 1 large egg
- 2 tsp heavy cream
Instructions
- Make the almond filling. Preheat an oven to 350°F (175°C). In the bowl of a stand mixer, combine 12 Tbsp (190g) room temperature butter, 1½ cups (180g) almond flour, ⅔ cup (240g) sugar, and ½ tsp kosher salt. Beat on medium speed until well combined, about 2 minutes. Add 1 egg, 2 tsp almond extract, and 1 tsp vanilla extract, then beat on medium to medium-high speed until light and fluffy, about 2 minutes more. You can use a handheld mixer if preferred.
- Roll out the puff pastry. Place each sheet of puff pastry on a piece of parchment paper, then roll them out slightly so they’re roughly 10×13-inches (it doesn’t have to be exact). Transfer one, along with the parchment, to the baking sheet.
- Assemble. Use an offset spatula to spread about ⅔ of the filling on top of the puff pastry, ensuring it’s in a flat, even layer. Place the second rolled out sheet of puff pastry on top. I find it easiest to leave the puff pastry on the parchment and simply flip that over and on top of the filling. Once it’s in place, remove the top layer of parchment.
- Make the egg wash. In a small bowl, whisk together 1 egg and 2 tsp heavy cream. Brush this all over the top sheet of puff pastry, then add the remaining frangipane right on top. Again, spread into a flat, even layer. Sprinkle ½ cup sliced almonds evenly on top.
- Bake. Transfer to the oven and cook for 30 minutes or until the puff pastry is golden brown and flaky. It will puff up significantly, but as it cools, it’ll deflate. Once it settles, cut into small or large squares, then dust with confectioners sugar. Enjoy warm or at room temperature!
Notes
- Nutrition facts assume 12 smaller servings.
- All frangipane ingredients should be room temperature for best results.
- Frangipane filling can be made and stored in a fridge 5 days in advance or frozen for up to 1 month. Thaw overnight in a fridge before using.
- Make-ahead: Assemble the full pastry (without baking), cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a minute or two if needed.
- Leftovers can be kept in a fridge or at room temperature for 2-3 days.
- Reheat by warming briefly in a 300°F (150°C) oven to re-crisp (though it’s fantastic room temp too!).
Nutrition
Photography by Megan McKeehan.
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