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Easy Almond Croissants (Bakery-Style at Home)

Turn day-old croissants into a bakery-style treat with this easy almond croissant recipe! Filled with rich almond cream and topped with sliced almonds, these flaky pastries are perfect for breakfast, brunch, or dessert. No need to make dough from scratch - simple, quick, and absolutely delicious!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 people
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 350
Ingredients Equipment Method

Ingredients
  

For the Syrup:
  • 1 Cup Water
  • 1 tsp Vanilla extract
  • 2 Tbsp Granulated sugar
For the Almond Cream:
  • 1 Cup Almond flour
  • 1/2 Cup Granulated sugar
  • 2 Large Eggs, room temperature
  • 1/2 Cup Butter, softened
For the Almond Croissant:
  • 4-6 Medium Croissant, day-old
  • 1/4 Cup Sliced Almonds
  • Powdered sugar, to dust

Equipment

  • 1 Hand mixer

Method
 

Make the Soaking Syrup:
  1. In a small saucepan, combine 1 cup water, 1 tsp vanilla extract, and 2 Tbsp sugar. Stir and bring to a simmer them remove from heat and cool to room temperature.
Make the Almond Cream:
  1. In a mixing bowl, combine 1 cup almond flour and 1/2 cup sugar. Add 1/2 cup softened butter and beat with an electric mixer on medium speed until blended. If you are using unsalted butter, add 1/8 tsp of salt. Add eggs one at a time then increase to medium high speed and beat until thick, fluffy and creamy.
Prepare the Croissants:
  1. Slice each croissant in half lengthwise (like a sandwich). If they're very fresh, you can lightly toast them for a few minutes to firm them up. Dip each side lightly in the syrup. They should be moist but not soaking wet. Arrange them on a prepared baking sheet with parchment paper. Remove the tops, keeping them paired with their bases.
Fill Them:
  1. Spread 2 Tbsp of almond cream over the bottom half of each croissant, cover with the top halves and spread another 1 Tbsp of almond cream over each one.
Add Almonds & Bake:
  1. Sprinkle sliced almonds over the top, gently pressing them into the filling. Bake at 350F (175C) for 18-20 minutes, or until golden and slightly crisp on top. Let them cool slightly, then dust with powdered sugar before serving.