You can totally make bakery-style almond croissants in just 25 minutes. This easy, shortcut version uses store-bought croissants and a few baking cupboard staples to make the French pastry classic with minimal effort.
It seriously is so easy to turn basic, store-bought croissants into enviable French bakery-style almond croissants. There’s just something about tearing into a perfectly flaky and crispy on the outside, soft, gooey and buttery on the inside almond croissant. They’re the perfect fun brunch dish for the weekend and can be prepped in advance.
I love recipes where you can turn one thing into something else to reduce food waste, and these croissants are a great example of that. They take about 25 minutes from start to finish and are just as delicious as anything you’d find at a bakery. Plus, they’re a whole lot cheaper!
You can also easily turn them into chocolate almond croissants: just place a couple of squares of your favorite chocolate on top of the almond frangipane inside the croissants, then bake.
Ingredients
There are only a handful of easy-to-find ingredients you’ll need to make almond croissants – the only thing you might not already have is almond flour.
- Croissants. They don’t have to be stale – but this is a wonderful, zero-waste way to use up any croissants you may have left over.
- Almond flour. This forms the base of the almond frangipane. It’s also called almond meal, and you’ll find it in the baking aisle of your supermarket. You can also blitz whole almonds in a food processor if you can’t find it. You could also switch them out for pistachios or cashews if you like.
- Butter. You ideally want to use unsalted butter so you can control the salt level, but if you do use salted, just give it a taste and reduce the added salt if it’s already quite salty.
- Sugar. You’ll need regular white or superfine/caster sugar for the simple sugar syrup and almond frangipane, and powdered icing sugar to sprinkle over the baked croissants.
- Flaked almonds. This is to top the croissants with, but you could also use whole almonds and just crush them.
- Vanilla and almond extract. These two provide an extra layer of flavour, so try not to skip them.
How to make them
Start by making a simple sugar syrup. That’s as easy as mixing sugar, water and a little vanilla extract in a small pot over low heat until the sugar dissolves. Then, make the almond frangipane. Get sugar and butter in a bowl and mix them together well with a spoon. Go in with the almond flour, egg, vanilla extract, almond extract and a little salt. Mix it together so it forms a smooth paste.
Slice your croissants in half. You can either brush the simple syrup onto the inside of the croissants or carefully (the syrup may still be hot) dip them into the syrup. I tend to go for dipping because I find it quicker. Smooth the almond frangipane onto a syrup-soaked sliced croissant, then place the other half on top. Brush the top with more syrup, then smooth over more frangipane. Scatter with flaked almonds then bake for 15 minutes.
Sprinkle over icing sugar once they come out of the oven, then serve while warm, gooey and delicious.
Got a question?
They’ll keep well for 3 days stored at room temperature in an airtight container. You can give them a little blast in the microwave to freshen them up, or pop them in the oven at 180C/350F for 8 minutes.
You can just leave it out! It just intensifies the almond flour, but they’ll still be great without it.
Yes! They freeze really well. Make sure they’re cool before you pop them into the freezer – I like to store them in zip-lock bags. Then you can just heat them in the oven for 10 minutes at 180C/350F for 10 minutes and you’ll have perfect almond croissants whenever you need them. They’ll be fine for at least 3 months stored in this way.
Like this recipe? Here are more baking ideas you might enjoy
If you make these almond croissants, I’d love to hear how you get on! Leave me a comment below to let me know.
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25 Minute Almond Croissants
- Total Time: 25 minutes
- Yield: 6 croissants 1x
- Diet: Vegetarian
Description
You can totally make bakery-style almond croissants in just 25 minutes! This easy, cheat’s version uses store-bought croissants and a few baking cupboard staples to make the French pastry classic with minimal effort.
Remember, if you’re looking for US measurements, just use the ‘Units’ section below and click on ‘US’.
Ingredients
For the vanilla syrup –
- 1/2 cup caster sugar (or use regular white sugar)
- 1/2 cup water
- 2 teaspoons vanilla extract
For the almond frangipane –
- 60g almond flour
- 2 tablespoons caster sugar (or use white sugar)
- 1/2 teaspoon salt
- 60g butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the croissants –
- 6 croissants
- 1/2 cup flaked almonds
- 1/2 cup icing sugar
Instructions
- Make the vanilla syrup. Start by heating your oven to 180C/350F fan and line two oven trays with baking paper. Add 1/2 cup sugar, 1/2 cup of water and 2 teaspoons of vanilla extract into a small pot over low heat. Stir until the sugar dissolves, then remove from the heat and set aside.
- Make the almond frangipane. Add the 2 tablespoons of sugar, ½ teaspoon of salt and 60g of softened butter to a bowl. Using a spatula, beat the butter, sugar and salt until pale and fluffy. Add the egg, 1 teaspoon of vanilla extract, 1 teaspoon of almond extract and 60g of almond flour and mix again until a thick paste forms.
- Form the almond croissants. Slice your almond croissants in half, lengthways. Carefully dunk the cut sides of the croissants into the vanilla syrup, then place them on the prepared baking trays with the cut sides facing up. Smooth a good tablespoon of the almond frangipane onto the bottom half of each croissant, then place the top side on top. Using a pastry brush (or a spoon), brush the tops of the croissants with the vanilla syrup. Smooth another tablespoon of the almond frangipane down the middle of the croissants. Scatter the flaked almonds over the exposed frangipane.
- Bake the almond croissants. Transfer the trays to the oven and bake for 15 minutes, until the croissants are crispy, and the almonds are looking golden brown. Finish with a dusting of icing sugar (use a sieve or strainer to do this) and serve while warm, crispy and gooey.
Notes
STORAGE INSTRUCTIONS: The croissants will keep well for 3 days in an airtight container at room temperature. Just give them a quick blast in the microwave, or pop them in the oven at 180C/350F fan for 8 minutes to freshen up.
FREEZING INSTRUCTIONS: Let them cool completely, then transfer to zip-lock bags and pop them into the freezer. They’ll be fine for at least 3 months, and all you have to do is heat them from frozen for 10 minutes at 180C/350F fan.
VARIATIONS: Turn them into chocolate almond croissants by adding a couple of squares of your favorite chocolate on top of the almond frangipane inside the croissant before baking them. To mix things up, add 1/4 cup of desiccated coconut to the almond frangipane when you add the almond flour.
INGREDIENT NOTES: If you can’t find almond extract, just use more vanilla extract in its place. To soften your butter quickly, just pop it in the microwave at 10-second intervals. You want it to be soft and easily spreadable, but not melted.
- Prep Time: 10
- Cook Time: 15
- Category: baking
- Method: oven
- Cuisine: french
Nutrition
- Serving Size: 1 croissant
- Calories: 661
- Sugar: 40.2g
- Sodium: 681.4mg
- Fat: 35.4g
- Saturated Fat: 13.1g
- Unsaturated Fat: 17.8g
- Trans Fat: 0g
- Carbohydrates: 66.1g
- Fiber: 4.8g
- Protein: 13.3g
- Cholesterol: 121.7mg
Keywords: almond croissants
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