This perfect and easy almond croissant recipe is flaky, buttery, and sweetened with a nutty almond flavor that you won’t be able to forget.
I love croissants just as they are. I love the butter, the flakiness, and the soft texture of the delicious roll. I can eat croissants hot, cold, as a sandwich, or with something as simple as grape or strawberry jelly. They are one of those foods that I have to stay away from because they are that delicious to me. It is no mystery that this almond croissant recipe made it to the blog.
I remember the first time I had an almond croissant. It was so good I was actually sad when I had finished eating it. I vowed to myself as I sat at that bakery at the Laguardia Airport, that I would figure out how to make almond croissants and I have kept my promise!
How to make this Almond Croissants Recipe
There are a couple of options that I know of that will give you delicious almond croissants. The first option is to purchase store-bought puff pastry, bake them like croissants, and add the almond cream in the puff pastry croissant and it will cook as it bakes. The puff pastry you can use is Pillsbury Crescent Rolls or Pepperidge Farm Puff Pastry Sheets.
Can these croissants be frozen?
You absolutely can freeze these croissants. Once you assemble these croissants and after you put the cream in the middle and on top of the croissants, just put them in the freezer until your ready to bake them to serve.
- 8 Large Baked Croissants
- ½ c. sugar
- ½ c. water
- 1 tbsp. Almond extract
- 1 stick unsalted butter, softened
- 1 c. sugar
- ½ c. almond flour
- 1 egg
- ½ tsp. Vanilla extract
- 3 ½ tbsp. Flour
- ⅛ tsp. Salt
- ¼ c. sliced almonds
- Garnish: Powdered sugar
- In a small saucepot, add the ½ cup of water and sugar and bring to a boil. Allow boiling for 5 minutes, just until sugar has dissolved. Remove from heat and allow to cool completely. Add the tablespoon of almond extract and stir.
- Preheat oven to 350 Degrees
- Sliced the croissants in half, brush the insides and the outside of the croissants with the simple syrup.
- In a separate large bowl, add the butter, sugar, almond flour, flour, and egg and blend with a standing mixer or handheld mixer. Mix until smooth. Add the salt and vanilla extract and mix once more. Spread about a tablespoon of the almond cream in the middle of the croissants.
- Spread about the same amount on top of the croissants and sprinkle with sliced almonds. Bake in the oven for 15 minutes. Allow to cool and sprinkle with powdered sugar. Serve as desired.
- NOTE: If you plan on freezing, once you’ve added the cream to the inside and tops of the croissants and sprinkle with sliced almonds, place on a baking sheet and freeze for about 30minutes to an hour. Place them in a large freezer bag until ready to bake. When ready to bake, allow to sit out at room temperature for about 30 minutes and continue to bake as instructed.