These Easy Almond Croissants are out-of-this-world amazing and taste just like any bakery-style croissant but without the hefty price tag. A perfect way to use up day-old croissants, this semi-homemade recipe can’t be beat!
So with the current state of the world, a lot of people are home now which means a lot of people are cooking and baking, myself included.
But you’re a baker, you say. True, but I hardly ever make lunch or dinner for myself. It’s just me, I’m kind of a picky eater I recently realized, and I don’t want to have leftovers for a thousand years, so I usually just grab a sandwich somewhere and call it a day.
However, I’m trying to be better about eating out at restaurants all the time and use up things I already have sitting around (looking at you, old box of macaroni & cheese). Although I should say I never have old croissants lying around; I inhale them before I even bring them home usually.
But, if like me, you’re having a helluva time sourcing bread or yeast, I have just the recipe for you to satisfy that carby craving without needing to whip up a loaf from scratch. These Easy Almond Croissants are a carb-lovers DREAM come true and they couldn’t be simpler to make. I bet you probably have most of the ingredients on hand, too. And since it’s usually only all-purpose flour that’s been MIA on grocery shelves, you can probably find almond meal/flour pretty easily.
These start with day-old croissants from anywhere you like – I bought a 12-count of smaller-size croissants from my grocery store’s bakery section. I simply used a serrated knife to slice them 3/4 of the way through, butterflied them open, and let them dry out overnight in my cracked oven door. Once they’re super dry, it is time for assembly!
You’ll brush on a rummy simple syrup mixture to soak into the bread and impart it with so much flavor. Then, you’ll fill the croissants with the easy almond filling – a mixture consisting of almond meal, vanilla and almond extracts, eggs, and butter. Spread this mixture liberally on one half of the croissant, then close up the croissant onto itself and spread a little more of the mixture on top. Sprinkle some sliced almonds on top and bake until golden, sizzling, and absolutely heavenly! Your kitchen is about to smell AMAZING.
Just before serving, I like to garnish these with a dusting of confectioners’ sugar, but believe me, it’ll be hard not to want to shove them all in your mouth immediately after baking.
Can you even??
*adapted from Natasha’s Kitchen
Easy Almond Croissants
- 10-12 small/medium-size store-bought croissants sliced 3/4 of the way through. opened butterfly-style and dried out overnight at room temperature
- 1/4 cup granulated white sugar
- 1 cup water
- 3 Tablespoons rum can substitute 1 Tablespoon vanilla extract but I love the rum flavor
- 1 cup almond meal also sometimes called almond flour
- 1/2 cup granulated white sugar
- 1/8 teaspoon salt
- 1/2 cup 1 stick unsalted butter, at room temperature and cubed
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- About 1 cup sliced almonds
- Confectioners' sugar for dusting
- First, make your simple syrup. In a small saucepan, combine the 1/4 cup granulated sugar with the water and the rum. Bring to a boil, then reduce heat and simmer for 1 minute. Remove from heat and allow to cool completely.
- Next, make your filling. In a bowl, whisk together the almond meal, granulated sugar, and salt until blended. Using a handheld electric mixer, beat in the butter until creamy, followed by the eggs, one at a time, and the extracts, whipping the mixture with the electric mixer until fluffy and smooth like a frosting consistency. Set aside.
- Preheat oven to 350 degrees F. Place the croissants on a silicone liner or parchment paper. Using a pastry brush, brush the butterflied croissants with the simple syrup mixture. Using an offset spatula, add about 2-3 Tablespoons of the almond mixture to one half of the croissant and spread evenly. Top the almond mixture with the top part of the croissant to close it. Spread 1 Tablespoon of almond mixture over the tops of the croissants and immediately sprinkle with sliced almonds.
- Bake for 15-18 minutes or until golden brown, sizzling and fragrant. Either cool on a wire rack until warm to the touch or cool completely before serving. These are best made and eaten the same day.
Buttery, flaky, sweet and nutty perfection! You’re going to love these pastries!
Craving more pastries? Check out these recipes!
Have a super sweet day!