Almond Croissants
Buttery, flaky croissants filled with almond cream and topped with sliced almonds and a light glaze. These French pastries require laminated dough but reward with restaurant-quality results.
- Total time
- 55 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 3 oz unsalted butter, softened
- 3 oz granulated sugar
- 3 oz almond flour
- ½ whole egg, large
- 1 lb (about 8 croissants) croissant dough, thawed if frozen
- 2 oz sliced almonds
- 1 whole egg yolk
- 2 tbsp apricot jam or honey
- 1 tbsp water
Instructions
- 1
Beat softened butter and sugar until pale and fluffy, about 2 minutes.
- 2
Fold in almond flour and half egg until smooth.
- 3
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 4
Unroll croissant dough and separate into individual croissants (or triangles if using a sheet).
- 5
Spread 1 tbsp almond filling on the wider base of each croissant triangle.
- 6
Roll from the base toward the point, then curve into a crescent shape.
- 7
Place croissants point-side down on the baking sheet, leaving 2 inches between each.
- 8
Whisk egg yolk with 1 tbsp water. Brush each croissant with egg wash.
- 9
Press sliced almonds onto the tops, then bake until golden brown, 18–20 minutes.
- 10
Heat jam with 1 tbsp water in a small saucepan until loose, about 1 minute.
- 11
Brush warm glaze over hot croissants immediately after removing from oven.
- 12
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tools you’ll need
- electric mixer or whisk
- mixing bowls (2)
- baking sheet
- parchment paper
- small saucepan
- pastry brush
- wire rack
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