Recipe: D.I.Y. Almond Croissants

Recipes from The Kitchn

We love almond croissants - crispy croissants from the bakery with a sweet almond filling. We discovered this great recipe for them from Clotilde at Chocolate and Zucchini and they've become a favorite weekend breakfast indulgence. And you don't even have to make your own croissants.

Just split a couple day-old croissants and stuff them with an easy filling of almonds, butter, sugar and eggs and bake. Clotilde soaks hers in a sugar syrup to keep them moist, which is delicious, but we actually prefer the croissants toasted and crispy on top and sweetly soft in the middle. So good!

Almond Croissants

Serves two

2 1-day-old croissants
1/4 cup sugar
1/2 cup almond meal
1/2 teaspoon vanilla extract
4 tablespoons butter
1 egg
Powdered sugar
Sliced toasted almonds

Preheat oven to 350ºF and line a baking sheet with parchment. Cut the croissants in half lengthwise, then split them in half like a sandwich. Put sugar, almond meal, vanilla, butter, and egg in a food processor and blend until creamy. Put the filling in the croissants and put the tops back on. Bake for about 18 minutes or until the filling is set and not gooey. Dust liberally with powdered sugar and toasted almonds. Serve warm.

Per serving, based on 2 servings. (% daily value)
23 g (35.4%)
14.6 g (72.9%)
0.9 g
25.1 g (8.4%)
25.1 g
0.2 g (0.5%)
61.1 mg (20.4%)
3.5 mg (0.1%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.