Description
These homemade Almond Croissants are a delightful twist on the classic pastry, filled with a rich almond frangipane and topped with sliced almonds and powdered sugar. Perfectly flaky on the outside with a sweet, nutty filling inside, they make an elegant treat for breakfast, brunch, or dessert.
Ingredients
Scale
Base
- 8 croissants (day old)
Simple Syrup
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Almond Filling
- 1/2 cup unsalted butter
- 8 oz almond paste
- 2 eggs
- 1 Tbsp cornstarch
- 2 tsp vanilla extract
Topping
- 1 cup sliced almonds
- powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Simple Syrup: In a small pot, whisk together the sugar, water, almond extract, and vanilla extract. Heat over medium heat until the mixture boils and the sugar completely dissolves. Remove from heat and set aside to cool.
- Prepare Almond Filling: Using a hand mixer or stand mixer, beat the unsalted butter and almond paste together until smooth and creamy. Add the eggs, cornstarch, and vanilla extract, continuing to mix until all ingredients are fully incorporated.
- Cut Croissants: Slice each croissant in half lengthwise carefully to create two halves without tearing them.
- Brush Croissants: Lightly brush the inside of each croissant half with the prepared simple syrup to add moisture and flavor.
- Fill Croissants: Spoon 1 to 2 tablespoons of the almond filling onto the bottom half of each croissant evenly.
- Reassemble Croissants: Place the top halves back onto the filled bottom halves to form complete croissants. Then brush the tops with additional simple syrup.
- Add Topping: Spoon approximately half a tablespoon of almond filling on top of each croissant. Press sliced almonds onto this topping to adhere.
- Bake: Place the croissants on the prepared baking sheets and bake in the preheated oven for 12 to 13 minutes, or until they turn golden brown and the filling is set.
- Cool and Serve: Allow the croissants to cool for a few minutes after baking. Dust the tops generously with powdered sugar. Serve warm, at room temperature, or cold according to preference.
Notes
- Day-old croissants work best as they hold shape better and absorb the filling nicely without getting soggy.
- You can find almond paste in most grocery stores near the baking section or specialty stores.
- Store leftover croissants in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For a crispier finish, you can briefly broil the croissants after baking for 1-2 minutes, watching carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Keywords: almond croissants, almond frangipane, croissant recipe, French pastry, almond paste croissants, homemade croissants
