Delicious Almond Croissants 🥐🌰 | Fresh Homemade Pastries
These almond croissants are a bakery-style treat made with buttery, flaky croissants filled and topped with a rich almond cream (frangipane) and sliced almonds. Perfectly golden and crisp on the outside with a soft, nutty center, they’re a luxurious way to elevate day-old croissants into something extraordinary.
Equipment
- - Baking sheet
- Parchment paper
- - Mixing bowls
- - Whisk
- - Pastry brush
- - Knife or spoon
Ingredients
- - 4 day-old croissants
- - ½ cup sliced almonds
- - Powdered sugar for dusting
- ##### *For the Almond Syrup:*
- - ½ cup water
- - ¼ cup granulated sugar
- - 1 teaspoon almond extract
- ##### *For the Frangipane Almond Cream:*
- - ½ cup unsalted butter softened
- - ½ cup granulated sugar
- - 1 cup almond flour
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - ½ teaspoon almond extract
- - 1 tablespoon all-purpose flour
Instructions
- **Prepare the almond syrup:** In a small saucepan, heat water and sugar over medium heat until the sugar dissolves. Remove from heat and stir in almond extract. Let cool.
- **Make the frangipane:** In a bowl, beat butter and sugar until creamy. Mix in eggs, vanilla extract, and almond extract. Stir in almond flour and all-purpose flour until smooth.
- **Prepare the croissants:** Slice each croissant in half horizontally. Brush both halves lightly with the almond syrup.
- **Fill the croissants:** Spread a generous layer of frangipane inside each croissant, then close them. Spread another thin layer on top.
- **Top with almonds:** Sprinkle sliced almonds over the croissants, pressing them gently into the frangipane.
- **Bake:** Preheat oven to 350°F (175°C). Place croissants on a parchment-lined baking sheet and bake for 12–15 minutes, or until golden brown and crispy.
- **Finish and serve:** Let cool slightly, then dust with powdered sugar. Serve warm.