Almond Croissants – Store-bought butter croissants are transformed into rich, flavorful almond croissants with the addition of almond syrup and almond cream.
A little while ago, I shared my recipe for classic butter croissants. They are definitely a labor of love but it’s a recipe that fun to do and worth all the effort. They’ve never left my husband’s top 5 list, despite all the incredible things I’ve made since!
All of this is to lead us into today’s recipe – almond croissants. Almond croissants are, by-far, my favorite pastry. I love the rich almond filling and the crunch you get from the sliced almonds on top. Yummm. But I have yet to make my own at home because they seemed much more complicated than you’re classic version.
Au contraire! They are actually much easier than the classic croissants. But why is that? We’ll get into that below. But first – let’s gawk at the finished product!
Say hello to my Almond Croissants!
Okay so how exactly are they almond croissants easier to make than the classics? Well, it’s all due to a nifty short cut. Yup, that’s right – we’re using store-bought croissants! Because the filling takes its own time to make, I see no benefit in making these more complicated by making your own croissants, as well. But if that’s what you wanna do, you definitely can. I’m just here to assure you that it’s definitely not necessary.
To make the almond croissants, you start with large croissants that have sat out for a day or so. This helps them dry out a little so they absorb the almond filling much better instead of getting too soggy. Then, we slice the croissants open and brush them with a homemade almond syrup and spread on a homemade almond cream.
Then, you sandwich the two halves back together and spread a little more almond cream on top. Now comes my favorite part! You dip the croissants in a plate-full of sliced almond and press down to get the tops covered in almonds. Now all you have to do is bake until the tops start to brown and then they’re ready to go!
See…aren’t they much easier to make than you thought?!
If you’re still a little worried about tackling these yourself, here are a few tips to help you through the recipe:
- Like I mentioned above, make sure you let the croissants sit out overnight without any packaging. This helps them dry out a bit, which will help them absorb the filling much better without getting soggy.
- When making the almond syrup, cook the syrup only until the sugar dissolves, no more than 5 minutes. If you cook it any longer, the mixture could turn into hard candy once it cools.
- Only used sliced almonds for this recipe – slivered/chopped almonds won’t stick to the tops the same way, if at all. And they won’t look at pretty.
Alrighty, people! That’s all there is to it! Trust me when I say these almond croissants are absolutely magnificent. I recommend for any occasion – brunch, Easter, or even just a regular, ole weekend. If you want to make these for a crowd, just use smaller croissants and make a double batch of the almond cream and almond syrup.
Hope you enjoy them!
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