Easy Almond Croissant Recipe
This Easy Almond Croissant recipe transforms day-old croissants into a delectable almond-filled treat, perfect for breakfast or dessert. With a luscious almond filling, a rum-infused simple syrup soak, and a crunchy almond topping, these croissants are baked to golden perfection and dusted with powdered sugar for a delightful finish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 almond croissants 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Croissants
- 6 one-day-old large croissants, left uncovered overnight
- Diced almonds, about 1 tablespoon per croissant
- Powdered sugar for dusting
Simple Syrup
- 3/4 cup water
- 3 tablespoons rum
- 2 tablespoons granulated sugar
Almond Filling
- 1 cup almond flour or almond meal
- 1/2 cup granulated sugar
- 1 stick salted butter, softened (8 tablespoons)
- 1 egg
- 1 teaspoon almond extract
Instructions
- Prep the croissants: Make sure the croissants are dried out by leaving them uncovered at room temperature overnight. If fresh croissants are used, slice them horizontally and bake at 175°F (80°C) for 30-40 minutes, flipping halfway, until dry but not hard.
- Make the syrup: Combine water, rum, and sugar in a saucepan over medium heat. Heat just until the sugar dissolves completely, then set aside to cool.
- Prepare the almond filling: In a large bowl, mix almond flour, granulated sugar, and softened butter with a hand mixer until smooth. Add the egg and almond extract, then blend until the mixture is fluffy and frosting-like.
- Assemble the croissants: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Quickly dip both halves of each croissant into the simple syrup, allowing excess to drip off.
- Fill the croissants: Spread 2-3 tablespoons of almond filling onto the bottom halves. Replace the tops and smooth a thin layer of filling on top.
- Top and bake: Sprinkle about 1 tablespoon of diced almonds on each croissant top. Bake for 15-20 minutes until golden brown.
- Finish: Remove from oven and dust with powdered sugar before serving.
Notes
- Using day-old croissants ensures they absorb the syrup without becoming soggy.
- The rum in the simple syrup adds a subtle depth of flavor but can be omitted for a non-alcoholic version.
- Almond flour can be substituted with almond meal if preferred.
- Be careful not to soak the croissants too long in the syrup to avoid sogginess.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Keywords: almond croissants, easy almond croissant recipe, almond filling croissant, simple syrup croissants, breakfast pastries, French pastries, baked croissants
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