Easy Almond Croissants (VIDEO)

Easy Almond Croissants with crispy edges, crunchy nuts, and moist inside. Watch the video recipe for almond croissants. Melt-in-your-mouth delicious! | natashaskitchen.com

These Easy Almond Croissants are the best way to use up leftover croissants! This method is brilliant! French bakeries re-purpose day-old leftover croissants this way and they cost a pretty penny at the bakery but you can make them at home for a fraction of the price!

I buy the big packs of croissants at Costco and make a bunch of them at once to feed a crowd. Serve these easy almond croissants at your next brunch party! Your kitchen will smell like a French Bakery and you’ll feel like a baking pro with minimal effort #WINNING!

This croissant recipe has been a reader favorite on my blog for years after my cousins wife, Katya, introduced me to these delicious pastries. Read the glowing reviews here. 

Watch How to Make Easy Almond Croissants:


Mmm… crispy edges, crunchy nuts, and moist on the inside. These easy almond croissants are truly melt-in-your-mouth delicious!

Easy Almond Croissants with crispy edges, crunchy nuts, and moist inside. Watch the video recipe for almond croissants. Melt-in-your-mouth delicious! | natashaskitchen.com

p.s. because I know someone will ask, this little sugar duster is awesome!

And the best part is – these almond croissants are so easy!!

Easy Almond Croissants with crispy edges, crunchy nuts, and moist inside. Watch the video recipe for almond croissants. Melt-in-your-mouth delicious! | natashaskitchen.com

⬇ Print-Friendly Easy Almond Croissants:

Easy Almond Croissants (VIDEO)

5 from 9 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These Easy Almond Croissants are the best way to use leftover croissants! Your kitchen will smell like a French bakery!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 8 servings

Ingredients

  • 8 medium/large croissants day-old*
  • 1 cup water
  • 1/4 cup golden rum or substitute with 1 tsp vanilla extract
  • 2 Tbsp granulated sugar
  • 1 cup almond meal/ almond flour
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 2 large eggs room temperature
  • 8 Tbsp or 1/2 cup unsalted butter softened
  • 1/4 cup sliced almonds
  • Confectioners sugar to dust

Instructions

To Make the Soaking Syrup:

  1. In a small saucepan, combine 1 cup water, 1/4 cup rum and 2 Tbsp sugar. Stir and bring to a simmer then remove from heat and cool to room temperature.

How to Make Almond Cream Filling**

  1. In a large mixing bowl, combine 1 cup almond meal, 1/2 cup sugar and 1/8 tsp salt. Stir until combined. Add 1/2 cup softened butter and beat with an electric mixer on medium speed until blended.
  2. Add eggs one at a time then increase to medium high speed and beat until thick, fluffy and frosting like in consistency.

How to Assemble Easy Almond Croissants:

  1. Preheat oven to 350˚F and line a cookie sheet with parchment paper or silpat.
  2. Slice day-old croissants in half lengthwise (like a sandwich) and dip each side lightly in the syrup. They should be moist but not soaking well. Arrange them on prepared baking sheet. Remove the tops, keeping them paired with their bases.
  3. Spread 2 Tbsp of almond cream over the bottom half of each croissant, cover with the top halves and spread another 1 Tbsp of almond cream over each one. Sprinkle tops with sliced almonds and bake at 350˚F for about 15 - 18 min or until cream is golden. Transfer to wire rack and cool to room temp or until just warm. Just before serving, dust with powdered sugar. These are best served the day they are made.

Recipe Notes

*Leave croissants at room temperature uncovered overnight. They need to be a day old and slightly dry before using.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Easy Almond Croissants with crispy edges, crunchy nuts, and moist inside. Watch the video recipe for almond croissants. Melt-in-your-mouth delicious! | natashaskitchen.com

Q: Have you tried these yet? I would love to hear what you thought in a comment below! 🙂

Easy Almond Croissants with crispy edges, crunchy nuts, and moist inside. Watch the video recipe for almond croissants. Melt-in-your-mouth delicious! | natashaskitchen.com

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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Olga
    July 11, 2018

    Hey, in the video it says to use almond meal but in the picture it shows Bobs Red Mill Almond Flour. Which one is correct? Reply

    • Natasha
      July 11, 2018

      Hi Olga, I used a super fine almond meal. Sometimes it will say almond meal and sometimes almond flour and sometimes one bag will say both. Make sure it is finely ground without brown flecks in it 🙂 Reply

  • Sarah
    March 3, 2018

    These are amazing! I’m making them for the 4th time tonight (each time for different people) and everybody LOVED them! I only make them for guests because i need to send the leftovers home with them, otherwise i am in big trouble 🙂 Reply

    • Natasha's Kitchen
      March 3, 2018

      That’s awesome! I’m glad to hear the recipe is such a hit! Thanks for sharing your excellent review Sarah! Reply

  • Ligy
    January 30, 2018

    Hi Natasha! I really like this recipe and I would like to ask if by any chance u have a good recipe for homemade croissants??? Reply

    • Natasha
      natashaskitchen
      January 30, 2018

      Hi Ligy, I don’t have one yet but if I come up with something great, I will be sure to share it 🙂 Reply

  • Emely
    October 19, 2017

    hi natasha, how long will the cream filling keep in the fridge for? Reply

    • Natasha
      natashaskitchen
      October 19, 2017

      Hi Emely, you could probably keep it refrigerated about 3 days. I wouldn’t go longer than that since it does have raw egg in it. Reply

  • Lina Maslov
    September 11, 2017

    This is the bomb! ! They’re to die for! easy to make, and sooooo delicious, full of flavors. I didn’t have the rum, so I used vanilla instead. The smell and taste was amazing. Thankyou! Reply

    • Natasha's Kitchen
      September 11, 2017

      You’re welcome Lina! I’m glad you love it! Thanks for sharing your excellent review! Reply

  • Sarah
    August 5, 2017

    These are sooo good! I never heard of anything like this so was excited to try and wow! Keeping this one! Reply

    • Natasha's Kitchen
      August 5, 2017

      I’m glad you enjoy the recipe Sarah! Thanks for sharing your great review! Reply

  • Elaine
    July 26, 2017

    Made them yesterday! Sadly, the almond cream/ paste didn’t turn out. It wouldn’t get fluffy frosting like. It’s was droopy no matter how long I beat it..:( I still used it though and they turned out okay. Just not sure what went wrong with the filling.. Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Elaine, make sure the butter is softened but not melted when using. If you over soften the butter, it won’t form into a frosting consistency. If that happens, I would suggest refrigerating the mixture for 15 minutes and then beating again. I hope that helps! Otherwise, if it is just normally softened butter, I would suggest beating a little longer until it thickens into a frosting-like consistency. It doesn’t seem like it will thicken initially but it does as you continue beating. Reply

      • Elaine
        July 26, 2017

        Okay that makes sense because I put the butter in the microwave for 30 sec. hoping to soften it but it did melt. Also, I used vegan butter. Do you think that could have affected the outcome? Reply

        • Natasha
          natashaskitchen
          July 26, 2017

          Yes that would cause that kind of issue. I’m not sure about the vegan butter since I have never tested it so I don’t have any insight there. Reply

  • Barbara Mason
    July 9, 2017

    These are amazing! I added a little almond extract to the filling/topping, otherwise followed directions exactly. Absolutely wonderful! Reply

    • Natasha's Kitchen
      July 10, 2017

      I’m glad you love the recipe Barbara! Thanks for sharing your fantastic review! Reply

  • Cindy M.
    July 4, 2017

    I forgot to rate this….no 10 stars, so 5 will have to do 😁😁😁 Reply

    • Natasha's Kitchen
      July 5, 2017

      Awesome, thank you Cindy! 🙂 Reply

  • Cindy M.
    July 4, 2017

    Just made these this morning to see if I need to make them on our upcoming trip to Seaside, OR….YES!!!!! Oh momma…so delish! Thanks for your yummy recipes and wonderful presentations! I really liked the demo video 😊 Reply

    • Natasha's Kitchen
      July 5, 2017

      You’re welcome Cindy! I’m so glad you love the recipe! Thanks for sharing your excellent review! 🙂 Reply

  • Judith
    June 30, 2017

    I bought the smaller crossiants by mistake, but made this anyway and they are delicious. I’ve eaten 4 in less than 30 minutes. Thanks for sharing this recipe. Love it. Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      Hi Judith, I’m so glad you enjoyed the croissants!! You can make them with smaller croissants but depending on the size, you can create several more with the recipe so you don’t overwhelm your croissants with almond cream. 🙂 Thank you for your wonderful review! Reply

  • Bianca
    June 30, 2017

    These are currently in the oven as we speak, can’t wait to try them😍 Reply

    • Natasha's Kitchen
      June 30, 2017

      Please let me know how they turn out Bianca! Reply

  • June 27, 2017

    I LOVE Almond Croissants from Trader Joes, but these will probably be less expensive. Thanks for the recipe! 🙂 Reply

    • Natasha's Kitchen
      June 27, 2017

      You’re welcome Alena! Please let me know what you think of the recipe! Reply

  • Natasha
    June 26, 2017

    Hi Natasha, what do you think about making the syrup and paste in the evening, and assemble everything next morning, would it work, or not?
    Thanks for inspiration, Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Hi Natasha (great name by the way! ;)) Yes, that would work! Buy the croissants the day before and leave them uncovered overnight and you can make the syrup and the filling the day before but refrigerate the filling since it has eggs in the mixture. You can leave syrup covered at room temp. Assemble everything the following day. I hope you love the recipe! Reply

  • Lily
    June 26, 2017

    I’ve made these this weekend. OMG so good! Reply

    • Natasha's Kitchen
      June 26, 2017

      I’m so happy to hear that Lily! Thanks for sharing your fantastic review! 😀 Reply

  • June 24, 2017

    So pretty and love how easy they are! I love almonds Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Thank you so much Katherine! 😉 Reply

  • Natasha
    June 24, 2017

    I make these all the time, and they are delicious! 😋 Reply

    • Natasha's Kitchen
      June 25, 2017

      I’m glad you love the recipe! Thanks for sharing Natasha! Reply

  • Jan h
    June 24, 2017

    The video wouldn’t play. Only the ad. It counted down, but demo part never played. Ad repeated! 😕 Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      The video player must have gotten stuck. I tried playing it and I am seeing it now. I will report the issue to my tech team and see if they can look into it further. Sorry for the inconvenience and thank you for letting me know that!! Reply

  • Anna O
    June 24, 2017

    So cute! Can’t wait to make these! Loved how you lightly slapped your hubby’s hand at the end 😂 Reply

    • Natasha's Kitchen
      June 24, 2017

      LOl, thank you! Please let me know what you think of the recipe Anna! Reply

  • Olviya
    June 23, 2017

    The almond paste filling is my favorite part of almond croissants, so I love how you topped these with it too. Yum, I’m excited to try these! 🙂 Reply

    • Natasha's Kitchen
      June 23, 2017

      The taste is really incredible! Please let me know what you think of the recipe Olviya! Reply

  • Anita
    June 23, 2017

    YUMM! Can’t wait to try those babies. Reply

    • Natasha
      natashaskitchen
      June 23, 2017

      Oooh I hope you LOVE them! 🙂 Reply

  • Sherry Branch
    June 23, 2017

    Hi Natasha, These look yummy! How far in advance can they be made and if any leftovers how do you store them? Going to make them for weekend guests. Reply

    • Natasha
      natashaskitchen
      June 23, 2017

      Hi Sherry, you can prep the croissants and syrup a day ahead and then make the almond cream and assemble the day you are serving. Just before serving, dust with powdered sugar. These are best served the day they are made. Reply

  • Jenny from jennyisbaking.com
    June 23, 2017

    Wow, that almond cream you made, I think I will use that for everything from a bakery. Thanks for sharing this! Reply

    • Natasha
      natashaskitchen
      June 23, 2017

      Hi Jenny, thank you! If you experiment with it, I’d love to know what you try! 🙂 Reply

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