Flaky buttery croissants filled with rich homemade almond cream, brushed with vanilla syrup, topped with sliced almonds, and baked until golden brown.
Calories
470kcal
Protein
8g
Carbs
32g
Fat
35g
Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely, then remove from the heat and mix in the vanilla extract. Allow the syrup to cool slightly.
Beat the softened butter and sugar until light and creamy. Add the egg and mix well, then stir in the almond flour, all-purpose flour, vanilla extract, almond extract, and salt until smooth.
Slice each croissant horizontally without cutting all the way through. Lightly brush the inside with vanilla syrup.
Spread a generous layer of almond cream inside each croissant, then close them gently.
Spread a thin layer of almond cream over the tops of the croissants and sprinkle generously with sliced almonds.
Arrange the croissants on a parchment-lined baking tray and bake in a preheated 175°C (350°F) oven for 16–18 minutes, or until golden brown and the almond topping is lightly toasted.
Allow the croissants to cool for about 5 minutes before dusting with powdered sugar. Serve warm for the best flavour and texture.
Almond croissants are one of the most loved pastries in French bakeries, known for their crisp buttery layers, rich almond filling, and crunchy toasted almonds. They're traditionally made by transforming baked croissants into an even more indulgent pastry, making them a delicious way to give day-old croissants a second life.
This homemade version delivers bakery-quality flavour without the need to prepare laminated dough from scratch. A creamy almond filling adds richness while a light vanilla syrup keeps the pastry moist inside and perfectly crisp on the outside after baking.
Unlike a classic butter croissant, an almond croissant is baked twice. The second bake creates a crisp exterior while warming the almond filling until it becomes soft, fragrant, and lightly caramelised. The combination of flaky pastry, creamy filling, and toasted almonds creates a balance of textures that makes this pastry a favourite in cafés around the world.
Slightly stale croissants are ideal because they hold their shape well and absorb just enough syrup without becoming soggy. If using freshly baked croissants, allow them to sit uncovered for several hours before assembling the recipe.
These almond croissants are delicious served warm with freshly brewed coffee, cappuccino, café au lait, hot chocolate, or a pot of tea. For brunch, pair them with fresh berries, seasonal fruit, or creamy Greek yoghurt for a balanced meal.
Store any leftovers in an airtight container at room temperature for up to two days. If refrigerating, warm them briefly in the oven before serving to restore their crisp exterior.
Yes. Assemble the pastries a few hours before baking and refrigerate until ready to cook.
Yes. Freeze after baking, then reheat in the oven until warm and crisp.
Absolutely. Homemade croissants work wonderfully, although slightly older croissants usually provide the best texture.
A perfectly made almond croissant combines crisp, flaky pastry with a rich almond filling and a beautifully toasted topping, making it a timeless favourite for breakfast, brunch, or an afternoon treat. Whether you're baking for your family, entertaining guests, or simply enjoying a quiet cup of coffee, this recipe delivers bakery-style results with minimal effort.
At LaGrub, we're passionate about creating reliable, easy-to-follow recipes that help home cooks achieve delicious results every time. If you enjoyed this Almond Croissant Recipe, be sure to explore our growing collection of original recipes for more bakery classics, comforting meals, and everyday cooking inspiration.
Log in to read and share comments, recipes tips, and connect with other food lovers.
Unlock the full recipe library, premium cookbooks, and members-only weekly drops. Cancel anytime.
Already a member? Sign in to unlock everything.
Explore more delicious recipes from our collection
