Almond Croissant

Almond croissants are the kind of thing that make you stop whatever you’re doing, take a breath, and just enjoy the moment. The kind of pastry you don’t rush.

But here’s the secret: the very best ones aren’t made fresh from scratch every morning.

They’re made with croissants that are a day or two old—flaky, still buttery, and now perfect for soaking up almond syrup and filling. That’s where the real flavor comes from.

This recipe doesn’t take shortcuts. It gives you everything: homemade dough with all the buttery layers, a rich almond filling made the traditional way, and that crisp, golden crust covered in toasted sliced almonds.

They come out of the oven looking exactly like the ones lined up behind the glass at a French pâtisserie—but they taste even better because they’re yours.

If you’ve got the patience to laminate dough and the curiosity to try something a little extra, this is 100% worth it.

You’ll end up with almond croissants that are soft in the center, crisp on the outside, and filled with just enough sweetness to make them feel special—but not so much that you won’t go in for seconds.

These don’t just sit pretty on a plate. They disappear fast.

Almond Croissants Recipe

Makes 8 croissants

Ingredients

For The Croissant Dough

500g all-purpose flour (plus extra for dusting)
55g granulated sugar
10g fine sea salt
10g instant yeast
300ml cold whole milk
40g unsalted butter (softened, for mixing into dough)
280g unsalted butter (for laminating, chilled and shaped into a rectangle)

For The Almond Cream (Frangipane)

100g unsalted butter, softened
100g caster sugar
2 large eggs, room temperature
100g finely ground blanched almonds
1 tbsp all-purpose flour
1/2 tsp pure vanilla extract
1/4 tsp almond extract (optional but classic)

For The Syrup

100ml water
80g sugar
1/2 tsp vanilla extract or a splash of orange blossom water (optional but elevates aroma)

For Assembly

8 baked plain croissants (use your own or make from the dough above)
Almond cream (from above)
Simple syrup (from above)
Sliced almonds (about 50g)
Powdered sugar for dusting (optional)

Instructions

Croissant Dough (Day 1 – Evening Prep)

In a stand mixer with a dough hook, combine flour, sugar, salt, and yeast. Keep yeast and salt on opposite sides before mixing.
Pour in the cold milk and the 40g softened butter. Mix on low speed for about 3 minutes, then medium speed for another 4 minutes until a soft, slightly tacky dough forms.
Shape into a flat square, wrap tightly in plastic wrap, and refrigerate overnight.

Butter Block (Day 1)

Place the 280g butter between two sheets of parchment and pound it into a 20x20cm square. Chill until firm but pliable—not rock hard.

Laminating The Dough (Day 2)

On a lightly floured surface, roll your chilled dough into a 40x40cm square.
Place the butter block in the center at a 45° angle (like a diamond on a square), fold the corners of dough over the butter to seal it in.
Roll into a rectangle, about 20x60cm. Give your first fold: fold the top third down and the bottom third up like a letter. That’s one fold. Chill 30 minutes.
Repeat this rolling and folding process two more times, chilling between each (3 folds total).
After the final fold, rest the dough for at least 1 hour (or overnight).

Shaping Croissants (Day 3)

Roll the dough to a 25x60cm rectangle, about 5mm thick.
Trim edges clean. Cut into long triangles with 9cm bases and 25cm sides.
Gently stretch each triangle, then roll from base to tip. Curve slightly into a crescent.
Place on parchment-lined trays, tip-side down. Cover loosely and proof for 2–2.5 hours at room temp until doubled in size and jiggly.

Bake

Preheat oven to 190°C (375°F).
Brush lightly with beaten egg if desired (for classic croissants).
Bake for 18–22 minutes until deep golden and flaky. Cool completely if making almond croissants.

Assembling Almond Croissants

Preheat oven to 175°C (350°F).
Slice each cooled croissant in half horizontally, leaving a hinge if possible.
Brush both inner halves generously with syrup—don’t skip this, it’s the secret to that bakery-style moistness.
Spread about 2 tbsp almond cream inside, then close.
Spread another tablespoon of cream over the top, then press sliced almonds on generously.
Bake for 12–15 minutes until the tops are golden and slightly puffed.
Cool for 10 minutes, then dust with powdered sugar if desired.

Can I Use Store-Bought Croissants Instead Of Making The Dough?

Yes, you can, and it’ll still taste great.

Use plain croissants: Make sure they’re not already filled or sweetened.
Day-old is better: Slightly stale croissants soak up the almond syrup and get soft in the middle.
Adjust baking time: Since you’re not baking raw dough, just warm them enough to toast the top and melt the filling.

If you’re short on time, this shortcut still gives you that French bakery flavor.

Why Do Bakeries Use Day-Old Croissants For Almond Croissants?

Because they’re perfect for it—really.

They soak up the syrup: Slightly dry croissants hold moisture without turning soggy.
They’re already baked: No need to worry about undercooked centers.
They give texture: The outside stays crisp while the inside turns soft and rich.

It’s not about saving leftovers—it’s about using what works best.

What Is Frangipane And Can I Make It At Home?

Frangipane is just a fancy word for almond cream—and yes, it’s super easy to make.

It’s made with butter, sugar, eggs, and almonds: All basic ingredients you mix together until smooth.
You can use ground almonds: Also called almond meal or almond flour.
Add vanilla or almond extract: For that bakery-style flavor.

Once baked, it turns soft and slightly custardy inside the croissant.

What If I Don’t Have Almond Flour?

No worries, there are easy options.

Use whole blanched almonds: Just blend them until fine in a food processor.
Don’t use salted or roasted almonds: It changes the taste.
Sift after grinding: To remove big pieces that didn’t break down fully.

As long as it’s fine and dry, it’ll work great in the filling.

Why Do Almond Croissants Have Syrup?

The syrup makes a big difference in texture and taste.

Keeps them moist: Especially if you’re using day-old croissants.
Adds sweetness: But not too much—it balances the almond cream.
Gives a bakery-style finish: The inside stays soft, almost custard-like.

Skipping the syrup makes the whole thing feel dry. It’s an easy step, and it’s worth it.

How Do I Store Almond Croissants?

They taste best fresh, but you can keep extras if you do it right.

At room temperature: Keep in an airtight container for one day.
In the fridge: Store up to three days, but reheat before eating.
Freeze before final bake: If you want to prep ahead, freeze after assembling but before the second bake. Just thaw and bake when ready.

Reheat in the oven so they get crisp again—not the microwave.

Can I Make Almond Croissants Ahead Of Time?

Yes, almond croissants are great for prepping ahead.

Make the dough in advance: It can stay in the fridge for 2 days or be frozen after laminating.
Bake the plain croissants: Then cool and freeze them.
Assemble the almond version later: Add the filling and bake when you want fresh ones.

This way, you can do the work in stages without rushing.

Do I Need A Mixer Or Special Tools?

Nope—just some basics from your kitchen.

Rolling pin: For shaping the dough and doing the folds.
Sharp knife or pizza cutter: To cut clean croissant triangles.
Baking tray and parchment: Helps with even baking and easy clean-up.

A stand mixer makes mixing dough easier, but it’s totally possible to do by hand.

Why Did My Almond Croissants Not Rise Or Puff?

There are a few things that might have gone wrong:

Dough too cold or too warm: Cold butter doesn’t melt into layers; warm butter leaks out.
Didn’t proof long enough: Croissants need time to puff up before baking.
Overworked the dough: This can make it tough and ruin the layering.

Give the dough enough time and keep your kitchen cool when folding.