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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!
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!!
⬇ Print-Friendly Easy Almond Croissants:
Easy Almond Croissants (VIDEO)
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:
- 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**
- 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.
- 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:
- Preheat oven to 350˚F and line a cookie sheet with parchment paper or silpat.
- 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.
- 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.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: Have you tried these yet? I would love to hear what you thought in a comment below! 🙂
Hi Natacha,
Love your recipes and have made many .i look forward to making these almond croissants but am a tad perplexed . The recipe calls for 1/4 cup of rum or a 1/4 teaspoon of vanilla, the difference in liquid ratio is substantial. Should the water be increased when adding only 1/4 tsp of vanilla?
Hi Lara, it’s 1/4 cup of rum or 1 tsp vanilla. They are different so they can have different measurements. You wouldn’t want to add 1/4 cup of vanilla but the rum flavors it nicely with 1/4 cup. that said, you can adjust it to taste. Also, I”m not sure where you are seeing 1/4 tsp of vanilla – it should be 1 teaspoon. I reviewed the post and didn’t see that typo.
Hi Natasha,
Thanks for the reply , the 1/4 tsp was my error and I apologize. I did make the croissants but used 1/4 cup of Amaretto . These are so good and easy to make .i will make again for sure. Thanks for the amazing recipes😀
Natasha, you are amazing. I would love to have all those recipes that you post. I can’t wait to try them. Thank you so much for sharing your skills. Love sweets. Keep them coping and feel free to send me some awesome recipes.
Thank you so much, Lisa. I hope you’ll love all the recipes that you will try!
Hi Natasha
Is it possible to make the syrup and filling the day before?
Hi Ann! Yes- both can be made ahead and kept separate. If the almond mixture is difficult to spread, just let it sit at room temperature for a bit to soften.
I made the filling and put it inside the Pillsberry doughboy croissants as well as put it on top and baked it according to directions they were delicious.
Yum! That sounds delicious! Thank you so much for sharing that with me.
I made the cream filling and put it inside the Pillsbury doughboy croissant and frosted them on top just like you did. They were delicious.
I’m so glad you loved it, Carmen!
Amazing! My family fought over the last one, we had to divide it by 6….so easy and makes day old croissants seem like fresh from the bakery. This is a keeper!
That’s wonderful to hear! I’m so glad you found a keeper. 🙂
These almond croissants are so easy and quick to make. Just the right amount of sweetness & are absolutely delicious. Everyone raved & want the recipe. You will be a star serving these wonderful delights. Enjoy
Thank you for your good comments and feedback!
I made these and they are so easy and delicious, i added a tsp or so of almond extract to the almond flour mixture because i love the almond flavor. They also reheat very well in the airfyer the next day to make them taste like they just came out of the oven
Hi Joyce, so good to know that you enjoyed this recipe!
I tried these and they are amazing! I used store-made croissants, can I use homeade croissants instead?
Hi! So glad you enjoyed them. I think that would be fine, but day old, left over croissants work best for this recipe.
I’d like to know what Golden rum brand do you use with this recipe?
Hi Jenny, you may use any 1/4 cup golden rum or substitute with 1 tsp vanilla extract. I hope you love this recipe.
After visiting France in 2019 I fell in LOVE with almond croissants. Since then I make this recipe using smaller store bought croissants at least once every 2 months, sometimes more 🙂 and everybody loves them! My son cannot have nuts, do you think I could make these using coconut flour instead of almond flour? I think it would be delish, but never baked using coconut flour. Any advice is appreciated.
Hi Blossom, authentic French Croissants sound amazing! I haven’t tried this with coconut flour to advise on it working out. If you experiment, let me know how you liked the recipe/
Hey, can I make these ahead, I’d love to try them for a party but would need to make them 1 day before if that works?
Hi Annika! Yes, that would be fine.
Love following you!! They are a family favorite, can’t wait to bake!!! Thank you! Your fabulous!!!
Aww, Thank you so much for sharing that with me, Gail! I’m so glad you’re enjoying my recipes!
Help!! I made these this morning and they were good but had an eggy taste. Does anyone know why this would be? 😱 I had these at a fantastic restaurant in Bellevue WA and want to replicate so bad.
Hi Lisa, did you follow the recipe exactly, or leave out any ingredients like sugar or vanilla? These ingredients really help to mask the eggy taste. I would also check the freshness of your eggs. Elderly eggs can develop that taste. When adding the eggs to the mixture, you’ll need to increase to medium-high speed and beat until thick, fluffy, and frosting-like in consistency. If the eggs are not mixed well they can have an eggy taste. I hope this helps and hope you try this recipe again.
Hello. What kind of gold rum did you use for this recipe? Thanks
Hi Jessica, you may use any 1/4 cup golden rum or substitute with 1 tsp vanilla extract. I hope you love this recipe.
I’ve made this several times now and always a hit. I buy day old croissants at our grocery store, so it’s a great deal!
Sounds great! I’m glad you always enjoy this recipe.
Absolutely delicious. Thank you for the recipe. I’ve made these several times now.
You’re welcome! I’m so happy you enjoyed it, Sandia!
Is eating raw eggs in the filling a health issue? These sound (and look) sooo delicious! Would love to try them. Almonds and croissants….what’s not to love.☺️
Hi Bev, I wouldn’t eat the filling without baking the croissants. After the croissants are baked, the egg is cooked along with it.
With the almond croissants, is there something else one could use rather than the golden rum?
Hi MaryAnne, that’s a great question, we have that listed in the recipe “1/4 cup golden rum or substitute with 1 tsp vanilla extract” I hope you love this recipe.
How have I not commented before on this recipe!? These are delicious! Just delicious. I’ve made these for guests so many times and each time I get asked for the recipe. I’m GF, I use Canyon Bakehouse GF English muffins in stead of the croissants, and then follow the rest of the recipe. I make these for my family with croissants as well. Both are a great success.
I’m so happy to hear this was a hit, Inga! Thank you for sharing that with me!
Great croissant recipe. Easy and great almond flavor. Got a lot of complements. Thanks
That’s just awesome! Thank you for sharing your wonderful review, Franklin!