Almond Croissants

I've got quite the decadent breakfast treat for you today - Almond Croissants. (No, we are not making croissants from scratch... I'm not that crazy! Though homemade croissants are on my baking bucket list.) IMG_0029 These would make a great Easter morning breakfast or a nice addition to an Easter brunch buffet. Heck, they'd make a great dessert topped with some vanilla bean or salted caramel ice cream! Day-old bakery croissants are soaked in a vanilla simple syrup, then filled with a toasted almond cream, and baked until golden and toasty brown. They are buttery and just slightly sweet... perfect when served warm from the oven. Start by making the vanilla simple syrup. Just combine some water, sugar, and vanilla extract in a bowl, and microwave until the sugar dissolves. IMG_0022 For the almond cream, combine some almonds with sugar in the bowl of a food processor; pulse until coarsely ground. Then add some softened butter and pulse until smooth. Finally, add a few eggs and pulse until creamy and fluffy. almond cream Now for the assembly. Slice your day-old croissants (they need to be a little dry) in half; then dip each half quickly into the simple syrup. Dollop a bit of the almond cream onto each bottom half and cover with the top half. Spread with a bit more almond cream, and top with a few sliced almonds. IMG_0021 IMG_0023 Bake at 350*F for 15 to 18 minutes until golden brown and toasted. A little bit of powdered sugar, and they're ready to be devoured!


Almond Croissants

Yield: 12-15 croissants

  • 12-15 small day-old croissants
  • cup sliced almonds, toasted
  • powdered sugar, for garnish
  • For the syrup
    • 1 cup water
    • 2 tablespoons sugar
    • 1 tablespoon vanilla extract
  • For the almond cream
    • cup sliced almonds, toasted
    • ½ cup sugar
    • pinch salt
    • ½ cup unsalted butter, softened
    • 2 large eggs


1. For the syrup, combine 2 tablespoons sugar, water, and vanilla extract in a small microwaveable dish. Microwave on high 1 minute until sugar dissolves. Stir, and set aside.

2. For the almond cream filling, combine 1/2 cup sugar, 2/3 cup almonds, and salt in the bowl of a food processor. Pulse until finely ground. Add the softened butter, and mix again until well-blended. Add the eggs; pulse on high speed until creamy and fluffy.

3. Preheat oven to 350*F. Line a baking sheet with parchment paper or spray with cooking spray.

4. Slice each croissant in half sandwich style. Dip each half of the croissant quickly in the syrup, just a light coating. Place on baking sheet. Spread 1-2 tablespoons of the almond cream on the bottom half of the croissant; place top half onto bottom half. Spread another tablespoon of almond cream on top. Repeat with remaining croissants.

5. Sprinkle sliced almonds over the top of all the croissant sandwiches. Bake at 350*F for 15 to 18 minutes until golden brown and toasted. Sprinkle with powdered sugar. Serve warm.

Source: adapted from Natasha's Kitchen