Almond Croissants Recipe (French Bakery Style)

If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). Delicious and so Easy!

If you visit a classic French Bakery, you’ll likely see these behind a shiny glass: “Croissants aux Amandes” (aka Almond Croissants).

My cousin’s wife, Katya, shared this recipe with me on our recent trip to the Seattle area. She served them with breakfast alongside a hot latte. These almond croissants were delicious and easy to make. The recipe can be cut in half for a smaller crowd. What a wonderful treat! 

Ingredients for Almond Croissants: 

8 (one-day-old) medium/large croissants, left at room temp uncovered overnight
3 Tbsp sliced almonds
Powdered (Confectioner’s) sugar for dusting

Ingredients for the syrup:

2 Tbsp sugar
4 Tbsp rum (optional, but highly recommended. You can use 1 tsp Vanilla extract instead)
1 Cup water

Ingredients for the Almond Cream (crème d’amandes):

1/2 cup granulated sugar
1 cup almond meal/almond flour (or 2/3 cup whole blanched almonds, but you’ll need a good food processor to process almonds into an almond meal)
1/8 tsp of salt
1 stick (8 Tbsp) unsalted butter, room temp, sliced 
2 large eggs

French Almond Croissants_-18

Watch How To Make Almond Croissants:

How to Make the Syrup:

1. In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.

French Almond Croissants_-15

How to Make the Almonds Filling:

If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.

If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy.

Almond Croissants Recipe

 If it looks like this, 

French Almond Croissants_-5

beat it some more until it looks like this:

French Almond Croissants_-7

Assembling your French Almond Croissants:

Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
1. After your croissants have been on the counter drying out overnight, and you’re ready to use them, slice each croissant horizontally like you would for a sandwich.

French Almond Croissants_-6

2. Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.

French Almond Croissants_-8

3. Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.

French Almond Croissants_-9

4. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.

Almond Croissants Recipe-1

5. Bake on the center rack for 15 to 18 minutes or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). Delicious and so Easy!

Credits: I learned to make these from my cousin’s wife, Katya. The original recipe was adapted from Clotilde’s Almond Croissants.

If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). Delicious and so Easy!

Now I’m so so curious, what’s your favorite dish to serve guests for breakfast?

Almond Croissants Recipe (French Bakery Style)

4.95 from 20 votes
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). Delicious and so Easy!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Servings: 8

Ingredients

  • 8 one-day-old medium/large croissants, left at room temp uncovered overnight
  • 3 Tbsp sliced almonds
  • Powdered Confectioner's sugar for dusting
  • 2 Tbsp sugar
  • 4 Tbsp rum optional, but highly recommended. You can use 1 tsp Vanilla extract instead
  • 1 Cup water
  • 1/2 cup granulated sugar
  • 1 cup almond meal/almond flour or 2/3 cup whole blanched almonds, but you'll need a good food processor to process almonds into an almond meal
  • 1/8 tsp of salt
  • 1 stick 8 Tbsp unsalted butter, room temp, sliced
  • 2 large eggs

Instructions

How to Make the Syrup:

  1. In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.

How to Make the Almonds Filling:

  1. If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
  2. If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.

Assembling your French Almond Croissants:

  1. Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
  2. After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
  3. Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
  4. Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
  5. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
  6. Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Anita
    July 9, 2018

    Made these for my family this weekend. They disappeared immediately! Hubby said he now didn’t want to have the ones from French Bakery anymore (and he is picky! :-)).
    Followed recipe exactly, except I forgot to buy powdered sugar. I also used a pastry brush to put the rum/sugar mixture on. Finally, I think I added too much almond cream (it melted out onto the parchment in some cases!) but none of these affected the goodness. Highly recommend! Thanks so much for the fantastic recipe! Reply

    • Natashas Kitchen
      July 9, 2018

      That’s so great Anita! I’m so glad you enjoyed it! Thank you for the wonderful review! It’s so great when we can find a family favorite! Reply

  • Michelle
    June 23, 2018

    When you dip the croissant in the syrup is it only the cut edge or all sides of the roll? They seemed to get really soggy when I dipped all sides. Otherwise they are delicious. Reply

    • Natasha
      June 24, 2018

      Hi Michelle, I do dip all sides of the croissant but just a single dip in and out or it can get soggy. You can control the moisture level by how quickly you remove them. I’m so glad you loved the flavor! Reply

  • Tatyana
    May 27, 2018

    My friend made these according to your recipe and they were super delish! I usually like to keep some emergency treats in the freezer. Would these be OK to freeze? Reply

    • Natasha
      May 28, 2018

      Hi Tatyana, I’ve never tried freezing them so can’t make a recommendation. If anyone tried freezing these, please share your results. Reply

  • dorothy schwarz
    February 23, 2018

    Saw these and they look wonderful. I was thinking they would also be wonderful with just almond paste for a filling.. just sayin Reply

    • Natasha's Kitchen
      February 23, 2018

      Great suggestion Dorothy! Reply

  • Belle C.
    December 12, 2017

    I made these and they are so delicious! My parents loved them a lot since they’re not into very sweet desserts! The only thing I wish I did was add rum but couldn’t find it at any stores near me. Where did you buy rum from? Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      Hi Belle, rum is usually sold in liquor stores. There are some states where it is sold in grocery stores, but in Idaho I can only get it at the liquor store. Reply

  • Elliott
    September 24, 2017

    Just made these after wanting to for months– what a delicious and easy recipe! My almond filling was a little runny, so I added a bit of additional flour, and they turned out golden and beautiful 🙂 Thanks for yet another new favourite, Natasha! Reply

    • Natasha's Kitchen
      September 25, 2017

      You’re welcome Elliott! I’m glad you enjoy the recipe! Thanks for sharing your review! 🙂 Reply

  • Inna
    September 5, 2017

    If I’m have hazelnut meal, can i use this for the almond flourmeal instead? Reply

    • Natasha
      natashaskitchen
      September 5, 2017

      Hi Inna, I haven’t tried that but if it is the same consistency as almond, I think that should work fine 🙂 Reply

      • inna
        September 8, 2017

        hazelnut meal works great! Its kinda like a flour very fine grinded hazelnut. so good! Reply

        • Natasha
          natashaskitchen
          September 8, 2017

          Awesome!! Thanks Inna 🙂 Reply

  • Lourdes
    June 28, 2017

    Thought I’d use Amaretto instead of rum in keeping with the almond flavor. Reply

    • Natasha's Kitchen
      June 28, 2017

      That’s a great idea Lourdes! Please let me know how it turns out! Reply

  • Christa
    June 4, 2017

    Cannot wait to try these! They look so delicious! Does it matter what type of rum you use? I have dark rum on hand. Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Hi Christa, it is just a matter of taste preference. I think dark rum would work well. Reply

  • Tawny
    May 22, 2017

    I want to try these. I eat at least two a day from Starbucks. I was wondering though, I don’t see almond extract in this recipe, does it not really go in? I’ve never made anything with almond meal so maybe the almondy alone flavor comes from it? Have you or has anyone added almond extract? I hope I don’t sound like I’m second guessing this recipe, I just want to be 100% sure! Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      You are correct! Because the base of this recipe is almond meal, I do not add almond extract, however if you wanted to add a splash, it would not hurt. I hope you love the recipe and never have to buy them again! 😉 Reply

      • Tawny
        May 24, 2017

        Ok, awesome! Yes i hope not either. They’re like $3.50 for one regular size one at Starbucks here! Can definitely add up! Trying now, thank you for the quick response! Reply

        • Natasha's Kitchen
          May 24, 2017

          My pleasure Tawny! Please let me know how they turn out! Reply

  • Donna Tluczek
    May 7, 2017

    If I make them the night before, is it best to refrigerate or leave them out?

    Thank you! Reply

    • Natasha
      natashaskitchen
      May 8, 2017

      Hi Donna! I love them best the day they are made but you could cover and store them at room temperature overnight. I suggest waiting to dust with powdered sugar until just before serving. Enjoy!! 🙂 Reply

  • Diane Blahovich
    April 8, 2017

    These are amazing, my whole family loved them. They dont last long around here
    Thank you for this awesome recipe Reply

    • Natasha's Kitchen
      April 8, 2017

      You’re welcome Diane! I’m happy to hear everyone enjoys the recipe! Thanks for sharing 😀 Reply

  • Ursula Gurwell
    March 2, 2017

    I use Rum extract, 1 teaspoon in the syrup and t teaspoon and 1/2 tsp. vanilla in the cream. I also used ground Hazelnuts for the cream and shaved almonds, turned out yummy Reply

    • Natasha's Kitchen
      March 2, 2017

      Mmmm! That does sound good! I’m happy to hear you enjoy the recipe Ursula 🙂 Reply

  • Valentina
    November 29, 2016

    Made these before and they are amazing. Wanting to make these again today but my Croissants are about 3 days old but have been covered. Will they still work? Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      Hi Valentina, as long as they aren’t moldy, they should work just fine 🙂 Reply

  • Tanya
    November 22, 2016

    I am in love with these croissants. Thank you for such a yummy recipe. I made them twice in 4 days period. I honestly have no self control when I see them. Haha gotta watch myself:) Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      Tanya, thank you for such a rave review, I’m so glad to hear that 😀. Reply

  • Anna
    October 30, 2016

    Can you use hazelnuts on top instead ? I have almond flour for recipe part but for nuts I only have walnuts , and hazelnuts. Or should I make a quick trip to the store since these are almond crossiants 😂 thank you Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      Hi Anna, that should work, but I recommend that you chop them up since whole nuts will be too large and probably won’t stay on 🙂 Reply

      • Anna
        October 30, 2016

        I did almond 🙂 it was super yummy, but for anyone wondering… if you wake up at 430 am and take out the crossaints to dry it doesn’t count as over night 😂, so if it’s not full overnight , due to lack of time just a longer cook time , and they crisp up nice just a little more chewy 🙂 Reply

  • Nat Robinson
    May 31, 2016

    They came out Perfect ! Thanks for the recipes. These are now my favorite things for breakfast now. Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      I’m so happy you enjoyed that. Thank you for sharing that with us and you are welcome! Reply

  • Tanya
    March 21, 2016

    They tasted amazing. Thakyou for the wonderful recipe 😀 Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      Tanya, thank you for the nice review. I have some croissants so you just gave me an idea what to make tomorrow 😋. Reply

  • Lori
    March 12, 2016

    I have a roll of almond paste. Could I use that instead of almond flour/blanched almonds??

    Thanks Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      Hi Lori, to be honest, I haven’t tried that so I’m not sure how it would affect the texture. Reply

  • Tanya
    February 19, 2016

    Do the croissants have to be 1 day old? And it seems strange using the rum, does it really make them a lot nicer and can you taste the rum? What rum would you suggest if using it Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      The rum does add great flavor and it’s not overpowering at all.I use Bacardi gold rum (in the photo toward the top). Reply

      • Tanya
        February 19, 2016

        Got all the ingredients ,except the rum. Couldn’t find the brand and couldn’t justify the price of experimenting with a different brand. Bought some rum essence, do you know or does anyone know whether this would work just as well? Has a yone tried using it with this recipe? Or should I just stick with the vanilla extract? Want to make them for breakfast for my husband and I x. Reply

        • Natasha
          natashaskitchen
          February 20, 2016

          I haven’t tried that, just make sure to taste the syrup before using it to make sure it’s not overpowering. Let me know how it goes! 🙂 Reply

  • Tanya
    February 12, 2016

    Those are soooo good. So glad I came across this recipe. Making it for third time. Thank you Natasha Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      You are welcome Tanya, I’m so glad you liked it 😁. Reply

  • Nat
    January 25, 2016

    Tried these at my sisters house, and fell in love with them!! Can’t wait to make them myself! Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      I would love to know how they turn out once you make them 😁 Reply

  • January 25, 2016

    What a great recipe! I’ve ised it with great success several times. My family and I enjoy it immensely! Thank you! Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      You are welcome Katy, I’m so glad you like them 😁. Reply

  • Emmie
    November 25, 2015

    Hi natasha, do you think i could assemble these a hour or 2 ahead of time and just pop them in the oven later? i make mine without the syrup if that helps Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      Yes I think that would work fine :). Reply

  • Anon
    November 16, 2015

    The article says paddle attachment. But the pictures have a whisk attachment Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Oh my goodness you’re right! I think what happened was I used the paddle attachment when I was drafting the recipe but I realized that it blended easier with the whisk attachment. Thank you so much for pointing that out! 🙂 Reply

  • Nelya
    August 22, 2015

    So if I were to bake these the night before I needed them, should I leave them at room temp? Covered/uncovered? Or in the fridge? Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      These are best fresh, but I’ve refrigerated a leftover one before and it was ok, but not as good as fresh. If you leave the butter at room temp overnight, making the filling is a pretty quick process. You can absolutely make the syrup in advance and leave it at room temp and you can pre-slice the croissants. Reply

  • anna
    April 29, 2015

    these look amazing! am i able to make the syrup and filling the night before and assemble them in the morning? Reply

    • Natasha
      natashaskitchen
      April 29, 2015

      Its best to make the filling the same day since it’s not great to refrigerate it (butter will become stiff and make it hard to spread) and you wouldn’t leave it at room temp overnight because of the raw eggs. If you leave the butter at room temp overnight, making the filling is a pretty quick process. You can absolutely make the syrup in advance and leave it at room temp. Reply

      • Anna
        July 9, 2015

        I’ve actually made both the night before and it turned out perfectly fine. The filling was fine to spread (the butter didn’t harden the spread at all) and the syrup was ok in the fridge (of course you can leave it at room temp anyways).

        This recipe is amazing by the way, had so many compliments and I’m going to make it again for tomorrow for work! Yay! Reply

  • Vicki
    December 9, 2014

    These look divine, I will definitely try! This might be a silly question, do you dip both the top and bottom in the syrup? 🙂 Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      Yes, dip the top and bottom 🙂 Enjoy! Reply

  • Orest
    October 12, 2014

    Well I needed an almond filling for a pear tart. I used your recipe but use 50:50 brown sugar: white sugar, added some honey and vanilla extract.
    BUT I totally forgot all the butter ( was softening in microwave).

    It still worked out perfect for taste and texture! Reply

    • Natasha
      natashaskitchen
      October 12, 2014

      I bet it tasted amazing! A pear tart with almond filling… Mmmmm 🙂 Reply

  • ~R~
    September 22, 2014

    I just wanted to say that I tried this recipe after buying these croissants at a bakery overseas and this recipe absolutely brought that same flavor back to my family! They were perfection! You can eat them for breakfast or dessert. The only thing I should say is, don’t let the butter get too warm before you put it in the mixer or else it will become kind of liquidy. But I am 17, and if I can bake this, then you can too! I will definitely be checking out the rest of your website for more amazing opportunities!
    Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      September 22, 2014

      Oh I’m so happy you liked the croissants! 🙂 You’re cooking gourmet treats before I was! 🙂 Way to go! Reply

  • JOsephine Mah
    September 10, 2014

    LOve it! Reply

  • Maya
    July 24, 2014

    This looks amazing Natasha! I’m planning on attempting this tomorrow morning. Quick question though – if I needed a substitute for the eggs – do you think yoghurt or arrowroot powder would work? They’re my usual subs for cakes and muffins.

    Thanks again! 🙂 Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      Without testing those substitutions it is difficult to say if they would work or not, if you are comfortable using them and can’t eat eggs, it’s definitely worth a try! I hope you love these! Reply

      • Maya
        July 25, 2014

        Hi Natasha,
        Just to update you – absolutely loved these! Used vanilla extract instead of rum & my egg subs (1/4 cup of greek yoghurt + 1 tablespoon arrowroot powder) instead of the eggs but they turned out amazing! Thank you so much! Reply

        • Natasha
          natashaskitchen
          July 25, 2014

          Hi Maya 🙂 Thank you so much for sharing that! I bet others may have the same question. I sure appreciate it! 🙂 Reply

      • Lina Fedorova
        November 4, 2015

        Natasha,
        I made these and OMFG they were freaking amazing. My friends loved them!
        And I almost never bake, so I was worried I might screw them up. Not even! Best croissants ever and I love that they only take 30 minutes to make. Reply

        • Natasha
          natashaskitchen
          November 4, 2015

          Great job Lina, thanks for sharing your review 😀 . Reply

  • Mrs Greene
    June 13, 2014

    Hi Natasha, I made these today, they were delicious.
    Taste lime I bought them bakery.
    Thank you- Reply

    • Natasha
      natashaskitchen
      June 13, 2014

      That’s so wonderful to hear! Now every time I go into a bakery and see them, I want one, but I stop and think, nah, I can make that at home ;)! Reply

  • Shijina
    March 15, 2014

    Yummmy….. Amazing..I just prepared it and loved it!!!!!!
    Amazing!! Thanks for this delicious recipe….. Reply

    • Natasha
      natashaskitchen
      March 15, 2014

      You’re so welcome Shijina 🙂 Cool name by the way!! I’m so glad you loved the recipe. Reply

  • Laura
    March 3, 2014

    I had this in mind all week, looked for a recipe, your’s pop out, did them… Love themmmmmmm, easy recipe, wonderfull results. This will be my go to dessert at least for the whole month… Sorry body for the gainning pounds Reply

    • Natasha
      natashaskitchen
      March 3, 2014

      Welcome to the site Laura, thank you for the great review :). I hope you’ll find more new favorites on the site. Reply

  • Vika
    February 24, 2014

    I tried these at my friends house and they were so good that I have to make them myself now! And I love how the recipe is so easy yet so tasty  Reply

    • Natasha
      natashaskitchen
      February 24, 2014

      That’s fantastic! I’m so happy you and your friends loved it 🙂 Reply

  • Shelley
    January 19, 2014

    After spending a month in France, I have been craving these. I found your recipe and tried it last night. They turned out great! I used croissants from Costco that aren’t too bad actually…not like France, but worked great for this recipe. This is the first time I have ever commented on a page before.

    Your recipe was easy to follow, and your pictures of the process were fabulous.

    Also, and I know I’m being nit-picky here, but your recipe was complete and had no glaring errors in grammar and spelling like so many I have looked at.
    Very easy on the eye so to speak

    Thanks again
    Shelley Reply

    • Natasha
      natashaskitchen
      January 19, 2014

      Shelley, thank you so much for your sweet words. 🙂 Every now and then I’ll thrown in a typo, but I definitely proof read 🙂 Anyway, you’re awesome and I’m glad you enjoyed the recipe! Reply

  • Alina
    December 20, 2013

    I gave this recipe to Katya 😀 I use melted butter and blend the ingredients together, much easier to spread 🙂 Reply

    • Natasha
      natashaskitchen
      December 20, 2013

      AAAAAAh This is so cool!! Nice to meet you my dear 🙂 Let me just say, I love you. These are amazing! Reply

      • Alina
        December 20, 2013

        I know, such a small world 🙂 Love your blog! And thank you, but I simply found the recipe and have to give credit to Chocolate & Zucchini blog 🙂 Aren’t they better than from the bakeries? Reply

        • Natasha
          natashaskitchen
          December 20, 2013

          They are totally amazing and there’s nothing like a warm one out of the oven! 🙂 Reply

  • Nadia
    December 2, 2013

    Hey Natasha,
    where do you buy your croissants? I know Safeway has them for a pretty good deal but they’re a bit smaller in size… Reply

    • Natasha
      natashaskitchen
      December 2, 2013

      You can use smaller ones; you just need more of them and fill them with less. I bought them at Costco. 🙂 Reply

  • Anna
    December 1, 2013

    Do you think some Kahlua liquor would taste good in this recipe? Reply

    • Natasha
      natashaskitchen
      December 1, 2013

      I haven’t experimented but I imagine it would taste just as good! Reply

      • Anna
        December 2, 2013

        I made these this morning and they turned out fabulous!! The Kahlua liquor added a subtle coffee flavor that added to the overall perfection-thank you! 🙂 Reply

        • Natasha
          natashaskitchen
          December 2, 2013

          I knew you were on to something! 😉 Reply

  • Joey merritt
    November 16, 2013

    So easy but so spectacular Reply

  • Natasha
    November 14, 2013

    These were amazing! I added Amaretto liqueur instead of rum. Reply

  • nazha
    November 6, 2013

    Natasha~
    I LOVE your blog!!! All of your recipes are so awesome, and easy to follow! Thank you for making the tutorials pictured and step-by-step!!! God bless what you’re doing and keep it up!
    I can’t wait to try this recipe!

    p.s.
    I know katya, she’s a good friend 😉 Reply

    • Natasha
      natashaskitchen
      November 7, 2013

      That’s awesome! Such a small world. I’m so glad you enjoy the recipes. God bless you too!! Reply

  • Oksana
    November 6, 2013

    Just made those croissants this morning. The hardest part was having to wait overnight for the croissants to harden a bit. And then when they were cooling after they baked. They taste just like what I used to buy at Tully’s Coffee, Seattle area. Except the Tully’s ones were like $2 a piece i think, and had less filling. Any more French bakery ideas will be welcome:-)
    The hazelnut croissants tasted really great with coffee! And they weren’t overly sweet either, just right.
    One question though, is it possible to make the syrup and the filling night ahead, and in the morning just to spread and bake? I want to take to work, but don’t have much time in the morning. Thanks Reply

    • Natasha
      natashaskitchen
      November 6, 2013

      Yes! You can totally make the filling and syrup the night before. Refrigerate the filling, but you can even leave the syrup at room temp overnight. Reply

  • Lina
    November 4, 2013

    Have been waiting for this recipe for such a long time! Finally made these delisiously amazing pastries! Thank you soo much for sharing it with us! Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      You are welcome Lina, I’m glad you like the recipe :). Reply

  • Anna
    November 4, 2013

    It’s funny how you asked what we like to serve our guests for breakfast because this question has been on my mind for a week now as we will have family coming over this weekend. I am glad you posted this awesome-looking recipe, giving me an idea for my coming up breakfast for my guests.
    I’ve served bagels with cream cheese for guests before but I also envision doing like a hot waffle bar with lots of toppings.
    Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      You are welcome Anna :). Reply

  • November 3, 2013

    mmm…they look like a yummy breakfast! Reply

    • Natasha
      natashaskitchen
      November 3, 2013

      Oh they are quite a treat 🙂 Reply

  • November 3, 2013

    Gorgeous croissants! And thanks for the amazing tutorial! Reply

    • Natasha
      natashaskitchen
      November 3, 2013

      You are welcome :), I could have some for breakfast about right now. Reply

    • Natasha
      natashaskitchen
      November 3, 2013

      P.S. your blog is awesome!! I’ll be checking it out 🙂 Reply

  • Pat T
    November 2, 2013

    this would go great with the mini croissants we can purchase and serve with tea or coffee, with a brunch or after dinner, special occasions too.. Reply

  • November 2, 2013

    Love this “dressed up” version of regular croissants. And so easy to make (especially because you don’t really have to make the croissants themselves). And almond filling has always been one of my most favorite flavors! Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      I like the idea of saving the time with already baked croissants, saves time :). Reply

  • Alina
    November 2, 2013

    If you make these night/day before, and want to serve them warm/hot, how would you recommend reheating? Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      Don’t sprinkle them with powdered sugar until ready to serve. I would reheat them by placing them in the oven for 10 minutes at 200°F. Reply

      • Alina
        November 14, 2013

        Thank you!  Reply

  • Alina
    November 2, 2013

    These look SOOO delicious and I haven’t even tried them yet! Definitely wat to make this ASAP!  Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      They would be great for your next Sunday morning breakfast :). Reply

  • I never realized that this is how bakeries could reuse their stale croissants… clever;)
    If you like Nutella, try putting Nutella & bananas inside before popping it in the oven 😀 you might possibly die! ))) Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      Thanks for the warning Marina, I do like Nutella :). Reply

  • November 2, 2013

    Oh la laaaa! I love it! You ‘hacked’ fancy french bakery goods, nice! Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      I just love how they melt in my mouth, definitely a keeper :). Reply

  • November 2, 2013

    One of my favorites breakfast when I like to spoil myself…Oh my,don’t mind having one right now,lol.I like to serve eggs benedict,french toast,and/or stuffed savory or sweet crepes.btw,I love serving guests ,then I have a good excuse to make all those calorific yummies! Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      This is not our typical breakfast either, but we like to spoil ourselves sometimes too :). Reply

  • ira
    November 1, 2013

    can you use fresh croissants? or do they have to be 8 days old? Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      Not 8 days old, but one day old. Yes they can be French croissants 🙂 Reply

      • ira
        November 2, 2013

        omg…lol…. i totally misread the recipe!! My husband thought i was crazy even asking this question and neither one of us noticed that the recipe called for 8 one day old croissants. i wanted to buy some today and make them. they look amazing. thanks for the recipe! 🙂 Reply

  • Svetlana
    November 1, 2013

    This looks yummy! My favorite thing to serve guests for breakfast has to be homemade panini sandwiches. Quick, yummy and very easy to modify for picky guests such as myself 🙂 Reply

    • Natasha
      natashaskitchen
      November 1, 2013

      Oooh yum! What do you put in yours? Are they breakfast style with eggs, bacon,… ? Reply

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