This amazingly easy Almond Croissants recipe makes the perfect sweet treat for breakfast or an afternoon pick-me-up! Give your leftover croissants new life in just 30 minutes!
Table of Contents
Every time I go to Costco I am tempted by the beautiful fresh croissants on display in the bakery section. But we can never get through them before they start going stale, which happens quickly. And even though you can freeze croissants and reheat, it’s just not the same as when they are fresh.
But dip them in a simple syrup and slather them with almond frangipane filling then bake them and you can give them new life as these easy almond croissants that taste remarkably similar to my Almond Bear Claws with a fraction of the work. They are also perfect if you love things like baked French toast casseroles or bread pudding, which have a similar flavor profile.
These semi-homemade almond croissants are perfect for breakfast, brunches, bridal showers or baby showers, or any time you just feel like an indulgent treat! I love them for a fun dessert option!
Why We Love This Recipe
- Using simple ingredients, it’s the perfect way to reuse leftover croissants so they don’t go to waste.
- Quick and easy, these sweet treats are ready in 30 minutes!
- Everyone will think you are a baking superstar when these are hardly any work at all.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Croissants – Store-bought butter croissants or homemade croissants are fine, but make sure they are a bit stale to make this recipe. Super fresh croissants don’t absorb the syrup nearly as well.
- Flour – Use a combination of almond flour and all-purpose flour to give the filling a great flavor and texture.
- Butter – Use salted butter as it will enhance all the flavors.
- Brown Sugar – This will add sweetness to the filling and give it a bit of a caramel flavor.
- White Granulated Sugar – For the base of the simple syrup, along with some water.
- Powdered Sugar – To dust the top of the croissant for a little extra sweetness and a pretty finish.
- Eggs – Helps bind the filling together while also adding flavor, moisture, and richness.
- Extract – Use a combination of almond extract, vanilla extract, and a bit of rum extract for this recipe.
- Almonds – Use sliced almonds to add texture and flavor to the top of the croissants.
- Salt – To enhance the flavors.
How to Make Almond Croissants
- Make almond syrup. Bring water and sugar to a boil until sugar is dissolved. Remove from heat and stir in vanilla and rum extract. Let cool.
- Make almond paste. Combine almond flour, butter, sugar, eggs, almond extract, and salt in a bowl. Mix well, then set aside.
- Assemble croissants. Split the croissants in half. Use a pastry brush to brush the syrup on top of the almonds, or dip them into the syrup. Spread about 2 tablespoons of the sweet almond filling on the inside of the croissant halves, and 1 tablespoon on top. The layers of homemade almond paste on the inside and outside of these almond croissants make them extra amazing.
- Sprinkle with almonds. Topping the croissants with sliced almonds (just buy them from the store, no sense slicing them yourself) gives them extra crunch and a lovely finish on top while also indicating the flavor. They will stick easily to the almond paste spread.
- Bake. Bake for 14-18 minutes at 350°F until golden brown.
- Garnish. Remove from oven and put on a wire rack to cool. Sprinkle a little bit of powdered sugar over the croissants to finish and enjoy warm or at room temperature.
Recipe FAQ’s
Almond croissants can be enjoyed warm or cold. If you prefer them warm after they have cooled, simply bake them for a few minutes in the oven or toaster oven, or heat them for about 15 seconds in the microwave.
Almond Croissants, like any pastry, are best enjoyed fresh. They should still be ok the next day if you store them in an airtight container, but you may have to warm them slightly, especially if you are reusing leftover croissants.
Tips for Success
- Sprinkle the powdered sugar on top once the croissants have cooled so it doesn’t dissolve into the glaze. Or add a little powdered sugar on top before serving so it looks freshly dusted!
- Use parchment paper or a silicone mat on the baking sheet to prevent sticking.
- You can use a piping bag to add the frangipane to the croissant halves if you prefer.
Substitutions and Variations
- Fill the croissants with Vanilla Pastry Cream for a different flavor if you want, or even add almond extract into the recipe to make an Almond Cream Filling for something a little different but also a great way to use up those stale croissants.
- Add some orange zest or lemon zest to the frangipane for a bit of a citrus twist.
- Spread a spoonful of Nutella on with the almond paste filling for a chocolate almond croissant.
- You can use ground almonds or even other nuts for a different flavor and texture.
- Substitute a bit of the almond flour or all-purpose flour with desiccated coconut for an added coconut flavor.
More Delicious Bakery-Inspired Recipes
- Classic French Cream Puffs
- Homemade Chocolate Eclairs
- Jelly Donuts
- Caramel Apple Pie Crescent Rolls
- Easy Blackberry Turnovers
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Almond Croissants
Ingredients
Frangipane Filling
- 1 cup almond flour (96g)
- 1/2 cup salted butter, room temperature (113g)
- 1/2 cup brown sugar (100g)
- 2 large eggs, room temperature
- 1/2 teapsoon almond extract
- 2 Tablespoons all-purpose flour
- 1/8 teaspoon salt
Syrup
- 1 cup water
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
Assembly
- 8 day-old or stale croissants
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Instructions
- Bring water and sugar to a boil until sugar is dissolved. Remove from heat and stir in vanilla and rum extract. Let cool.
- Combine almond flour, butter, sugar, eggs, almond extract, and salt in a bowl. Mix well.
- Split croissants in half. Brush or dip with syrup. Spread about 2 Tablespoons filling inside and 1 Tablespoon on top. Sprinkle with sliced almonds.
- Bake for 14-18 minutes at 350°F.
