Easy Almond Croissant (Using Puff Pastry and Almond Paste!)

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White cake stand holding fresh almond croissants

Almond croissants are one of my favorite treats, and with this recipe for Easy Almond Croissant (Using Puff Pastry and Almond Paste!), I’ve made them to where they can be a quick treat to share with your whole family!

Starbucks used to have an almond croissant on their menu, and it was one of my most favorite treats in the whole, wide world. It was a flaky pastry with almost paste filling in the middle of the pastry, with toasted almonds on top, and it was magic. And, as all good things must come to an end, they took it off the menu a few years ago. And I was lost. Until I decided to suck it up and find a recipe that I could easily make that tasted just like that almond croissant! And after many tries, I’ve done it! and as an added bonus, this recipe is super simple to make!

Ingredient List

Ingredients for homemade almond croissants including almond flour, puff pastry, an egg, unsalted butter, sliced almonds, all-purpose flour, sugar, almond extract, vanilla extract and confectioner's sugar
  • Puff pastry sheet (2 sheets of puff pastry) (let thaw so it’s easy to work with, but don’t let it get all the way to room temperature, it’ll get sticky and hard to work with.)
  • Large Eggs
  • Unsalted Butter, softened (real butter is required for sure)
  • Franulated sugar
  • Vanilla extract
  • Almond extract (just a teaspoon almond extract, you don’t need much)
  • Almond flour, finely ground
  • All-purpose flour
  • Sliced almonds (or flaked almonds)

The puff pastry dough can be hard to find at the grocery store. Usually, it’s in the freezer section of your grocery store where the frozen fruit and pie crusts are located. Store-bought puff pastry is so good for so many recipes! 

Crescent Dough vs Puff Pastry Dough

Just a quick word about Crescent roll dough versus puff pastry dough here. In this recipe, they aren’t truly interchangeable. In my opinion, the traditional crescent rolls (the canned crescent roll dough) is no where near as good as the frozen puff pastry dough. The key difference is you’ll miss the flaky texture of the puff pastry sheets. Both doughs have the yummy buttery flavor, but the types of dough are just not that similar and it’s just not that flake of the classic puff pastry. And while we are covering the subject of the type of dough, pie dough, biscuit dough, pizza dough and phyllo dough also don’t work well with this recipe. You just need the flaky layers of the puff pastries in this recipe. Trust me. The finished product is so much better with puff pastry. Sorry – don’t be mad at me Pillsbury Doughboy!

Recommended Equipment

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Baking Equipment and Accessories:

  • Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
  • Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and they stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
  • Parchment Paper Sheets – This is parchment paper that’s already cut for you! And it is the size of a half baking sheet pan, which is absolutely perfect!
  • Pizza Roller Cutter – I love my KitchenAid Classic Pizza Cutter. And it’s the best thing to cut a whole lot of food in addition to pizza! Use it for beef puff, quesadillas, garlic bread, and more!
  • Wooden cutting board (LARGE!) – I adore this cutting board. It’s really big and I use it any time I need to roll out dough or do large amounts of work! I keep it for only bread and sweets and generally don’t chop veggies or meats on it!
  • Airtight Food Storage Containers – These are fantastic. They keep food air-tight and fresh so well!

Mixing Equipment:

  • Flat Whisk – I adore this OXO Good Grips Flat Whisk. If I couldn’t have anything else in the kitchen, THIS is the gadget I’d keep. It’s the best whisk I’ve ever had and the flat part of the design is such a game-changer for making things in the pan! I could not recommend this more! This is the only brand I’ve ever had, and I’m a big fan of all the OXO products.
  • Glass Mixing Bowls – This is a nesting set of glass bowls. I find I can’t have enough glass bowls in my kitchen!

Baking Instructions

Step 1

Preheat oven to 400* and line cookie sheet with parchment or mat. 

Step 2

Now we start the almond filling. You can use a food processor if you want, but I find it just as easy with minimal cleanup to mix this by hand, I don’t even bother with a hand mixer. Whisk the butter & sugar in a medium bowl.

Step 3

Add 1 egg and the vanilla & almond extracts and stir until smooth. 

Step 4

a bowl of homemade almond paste ingredients with almond flour added on top to mix in

Add in almond flour and all-purpose flour and stir to combine. 

Step 5

Now we need an egg wash. With the other egg, add to a small bowl with a little water and mix well and set aside.

Step 6

Using thawed puff pastry, lay pastry out on a lightly floured work surface & cut into 3 equal rectangles, then cut each rectangle into 2 large triangles. 

Step 7

A "V" shape cut out of puff pastry to ease the rolling and maintain the shape of the almond croissants

Cut a small (3/4 inch) slit in the wide end of each triangle. (It will help it roll up easier!)

Step 8

Homemade Almond paste on the puff pastry triangles ready to be spread out and rolled up next

Put 2 teaspoons of almond mix on top of each triangle and spread evenly over entire triangle. (there will be leftover almond mixture)

Step 9

Starting at the wide end of your triangle, spread the dough apart a bit (where you made the cut) and and start to roll into a crescent shape until you get to the end and press down on the tip of triangle to secure dough together and place crescent on a lined prepared baking sheet. 

Step 10

Almond croissants rolled and covered in egg wash and ready to go into the oven

Brush each croissant w/egg wash & bake in middle part of oven for 15 minutes at 400*.

Step 11

While the puffy croissants are baking, add splash of milk to the leftover almond mix & stir.

Step 12

After 15 minutes, pull the croissants out of the oven and brush the top of the pastries with diluted almond cream mixture. and sprinkle the top of the pastry with sliced almonds. 

Step 13

Almond croissants cooked and cooling on a parchment lined baking sheet

Bake for another 5-7 minutes until golden brown.

Step 14

Serve warm! (or at least I think they are best served warm! You are welcome to cool them on a wire rack and eat at room temperature if you want!)

Substitutions and Additions

Chocolate

If almonds aren’t your thing, you can add chocolate to the puff pastry instead of the almond cream, and make chocolate croissants with the puff pastries. 

Homemade Croissants

If you happen to have homemade croissant dough on hand – that will work for this. Or, if you have already made croissants, you can cut them in half, put in some of the almond paste filling, and then bake them according to the same basic steps or directions in this recipe, just lessen your baking time since you are starting with already cooked croissants. That would be an even easier way to make this recipe!

By the way – if you want the recipe for homemade EVERYTHING pertaining to almond croissants, try The Baker Chick’s recipe here.

Glaze

If you are feeling froggy, you can make up an almond glaze to drizzle over after the pastries are finished cooking. I’d suggest a cup of confectioners’ sugar, a teaspoon of almond extract, and then milk, one tablespoon at a time until your glaze reaches desired consistency.

Fruity Flavors

If you want a hint of fresh flavor, feel free to add lemon zest or orange zest to the filling. I love it just the way it is, but others might want some extra zoom to their flavor! Play around with different ingredients and combinations and see what you can come up with!

Almond croissants out of the oven and on a parchment lined baking sheet

Storage

Store these pastries in an airtight container in the refrigerator.

Reheating Instructions

Reheat these croissants on a baking sheet in a 350 oven with the top of the pastry covered with aluminum foil. Once the pastry is warm (5-8 minutes), take the aluminum foil off and let the pastry crisp for 2-3 minutes in the oven. Don’t burn your almonds though!

Freezer Instructions

I would wrap these each individually and then freeze them in a freezer bag. Let them thaw by sitting on the counter and coming to room temperature. Then reheat in the oven per the reheating instructions above.

Frequently Asked Questions (FAQs)

Can you make your own puff pastry instead of using storebought pastry?

You sure can! As for me, Pepperidge Farm is already nailing the sheet of puff pastry market, and I’ll take that shortcut help since it takes so much less time. But if making flaky puff pastry is your jam, you go right ahead! 

Can you use store-bought almond paste?

You can! It’s usually harder and you might need to chop it up and use the food processor to manage mixing that. I really like the homemade almond paste in this recipe though (Technically it’s got a fancy name, it’s almond frangipane filling!). It’s just the right consistency and comes out perfectly every time. It only has a little bit of sugar in it, which works well with the sweet puff pastry dough. 

Could you make these smaller if you wanted to do mini pastries?

Absolutely! They would be magical little flaky croissants! Perfect party food! They would almost be like little cream puffs!

White cake stand holding fresh almond croissants in front of a window

Wrap Up – Easy Almond Croissant (Using Puff Pastry and Almond Paste!)

Sigh. I just adore these almond croissants. They are such a delicious and easy almond pastry. And this is such an easy recipe with simple ingredients. It can sound complicated, but these almond paste pastries are a delight. I will not disclose what my personal consumption of this treat is every time I make them. I love them at Christmas time. At coffee time. Really, at any time! I can’t wait to hear about your creations! Let me know what you think!! Happy Baking… And until next time… Just Keep Shuffling!

Easy Almond Croissant (Using Puff Pastry and Almond Paste!)

Print Recipe
Almond croissants are one of my favorite treats, and with this recipe for Easy Almond Croissant (Using Puff Pastry and Almond Paste!), I've made them to where they can be a quick treat to share with your whole family!
Prep Time:30 minutes
Cook Time:23 minutes
Brushing:5 minutes
Total Time:58 minutes

Equipment

  • 1 baking sheet
  • 1 Mixing Bowl
  • 1 Rolling Pin
  • 1 whisk
  • 1 parchment paper

Ingredients

  • 1 17 ounce package Puff Pastry
  • 2 large eggs
  • 4 Tablespoons Butter softened
  • cup Granulated Sugar
  • ½ teaspoon Almond Extract
  • ½ cup Almond Flour finely ground
  • 1 Tablespoon All-Purpose Flour
  • ½ cup Sliced Almonds

Instructions

General Prep

  • Preheat oven to 400* and line cookie sheet with parchment or mat. 

Almond Cream/Almond Paste

  • Whisk the butter & sugar in a bowl.
  • Add 1 egg and the vanilla & almond extracts and stir until smooth. 
  • Add in almond flour and all-purpose flour and stir to combine. 

Egg Wash

  • With the other egg, add to a small bowl with a little water and mix well and set aside.

Puff Pastry Prep

  • Using thawed puff pastry, lay pastry out on work surface & cut into 3 equal rectangles, then cut each rectangle into 2 large triangles. 
  • Cut a small (3/4 inch) slit in the wide end of each triangle. (It will help it roll up easier!)

Assembly of Croissants

  • Put 2 teaspoons of almond mix on top of each triangle and spread evenly over entire triangle. (there will be leftover almond mixture)
  • Starting at the wide end of your triangle, spread the dough apart a bit (where you made the cut) and and start to roll into a crescent until you get to the end and press down on the tip of triangle to secure dough together and place crescent on a lined baking sheet. 
  • Brush each croissant w/egg wash & bake for 15 minutes at 400*.

Finishing Instructions

  • While croissants are baking, add splash of milk to the almond mix & stir.
  • After 15 minutes, pull crescents out of the oven and brush with diluted almond mixure and top with sliced almonds. Bake for another 5-7 minutes until golden brown.
  • Serve warm.

Nutrition

Serving: 1Croissant | Calories: 178kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 63mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 242IU | Calcium: 39mg | Iron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Keyword: Almond Croissant, Almond Croissant with Puff Pastry, Almond Paste, Almond Puff Pastry
Servings: 8 Servings
Calories: 178kcal
Cost: 15

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