Easy Almond Croissants are a wonderful treat that combines flaky, buttery croissant layers with a sweet and nutty almond filling. These croissants have a tender crumb on the inside and a slightly crisp, golden crust, all topped off with sliced almonds and a dusting of powdered sugar. They bring a bit of that cozy bakery feeling right into your kitchen without too much fuss.
I love making these almond croissants when I want something a little special that doesn’t take all day to prepare. Using store-bought croissants makes the process simple but still totally delicious. The almond filling is creamy and slightly sweet, which pairs perfectly with the croissant’s flakiness. I always find that the toasted almonds on top add a nice crunch and a beautiful look too.
One of my favorite ways to enjoy these is fresh out of the oven with a cup of coffee or tea for a relaxing morning treat. They’re also great if you want to impress friends or family with something homemade but easy. I like to warm them up just a bit before serving to bring out all those lovely almond flavors and get the outside extra crisp.
Key Ingredients & Substitutions
Croissants: Using day-old croissants helps them soak up the almond filling better without falling apart. Fresh ones work too but are softer and can be a bit tricky to handle.
Almond Paste: This is the heart of the filling. If you can’t find almond paste, almond butter mixed with a bit of sugar and butter can work as a quick swap.
Butter & Sugar: Softened butter gives creaminess to the filling, while sugar adds just enough sweetness. You can use brown sugar for a deeper flavor if you like.
Almond Extract: This boosts the almond flavor but use it sparingly—too much can overpower the taste. If skipped, the filling still tastes great.
Sliced Almonds & Powdered Sugar: The sliced almonds add crunch and a nice look on top. You can toast them lightly for extra flavor. Powdered sugar finishes off with a pretty, delicate sweetness.
How Do You Fill Croissants Without Making a Mess?
Slicing croissants carefully is key. Here’s how to keep it neat:
- Use a sharp serrated knife and cut horizontally but stop about halfway through, so the croissant stays in one piece.
- Gently pull open just enough space to spread the almond filling inside.
- Don’t overfill; a generous layer is enough to enjoy the flavor without the filling spilling out.
- Close them gently before placing on the baking sheet to avoid squishing.
This method helps keep the flaky layers intact while filling and baking, so you end up with a neat, delicious almond croissant ready to enjoy.
Equipment You’ll Need
- Baking sheet – great for holding the croissants while they bake evenly in the oven.
- Parchment paper – helps prevent sticking and makes cleanup super easy.
- Mixing bowl – perfect for combining your almond filling smoothly.
- Spreading knife or small spatula – makes spreading the almond cream inside the croissants neat and easy.
- Serrated knife – lets you slice the croissants without squashing them.
- Pastry brush (optional) – useful for brushing egg wash for a shiny top.
Flavor Variations & Add-Ins
- Swap almond paste for hazelnut spread to create a nutty twist with a chocolate hint.
- Add a few chocolate chips inside the filling for a melty surprise that pairs well with almonds.
- Toss in some cinnamon or orange zest to the filling for a warm, fragrant upgrade.
- Use slivered pistachios instead of sliced almonds for a colorful, crunchy top.
How to Make Easy Almond Croissants?
Ingredients You’ll Need:
For The Croissants:
- 6 store-bought croissants (preferably day-old for better texture)
For The Almond Filling:
- ½ cup almond paste (or almond cream)
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon almond extract
For The Topping:
- ¼ cup sliced almonds
- Powdered sugar, for dusting
- 1 beaten egg (optional, for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15-20 minutes to bake. In total, you should set aside around 30 minutes to make these almond croissants, including a little time to cool before serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Mix the Almond Filling:
In a medium bowl, combine the almond paste, softened butter, granulated sugar, egg, and almond extract. Stir well until the mixture is smooth and creamy.
3. Prepare the Croissants:
Carefully slice each croissant in half horizontally, but don’t cut all the way through—keep one side attached so you can fill them easily.
4. Fill and Assemble:
Spread a generous layer of the almond filling inside each croissant. Close the croissants gently and place them on the prepared baking sheet.
5. Add Toppings:
If you like, brush the tops of the croissants lightly with a beaten egg for a nice golden shine. Then sprinkle the sliced almonds evenly over the tops.
6. Bake:
Bake in the preheated oven for 15-20 minutes, or until the croissants are golden brown and the almond filling is set.
7. Cool and Serve:
Remove the croissants from the oven and let them cool slightly. Just before serving, dust with powdered sugar to add a lovely finishing touch.
Enjoy your warm almond croissants fresh from the oven, perfect with a cup of coffee or tea!
Can I Use Frozen Croissants for This Recipe?
Yes! Just make sure to thaw frozen croissants completely before filling and baking. Thaw them overnight in the fridge or for a couple of hours at room temperature, then proceed as usual.
What Can I Substitute for Almond Paste?
If you don’t have almond paste, you can use almond butter mixed with a little sugar and softened butter to mimic the texture and flavor. Just blend well before spreading.
How Should I Store Leftover Almond Croissants?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and reheat in the oven before serving.
Can I Make These Ahead of Time?
Absolutely! Prepare and fill the croissants, then refrigerate them unbaked overnight. When ready, brush with egg wash, add almonds, and bake fresh in the morning.
