Easy Almond Croissants (VIDEO)
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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:
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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**
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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.
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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:
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Preheat oven to 350˚F and line a cookie sheet with parchment paper or silpat.
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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.
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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
Q: Have you tried these yet? I would love to hear what you thought in a comment below! 🙂
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Sally, Can I use this basic croissant recipe and replace the butter layer with almond paste to make almond croissants instead of plain ones ? THanks! Eva
What do you do with left over syrup?
Hi Jessica, the syrup can be reused on other pastry/ breakdast goods if you have any leftovers. From pancakes to cakes. I hope that helps
Hi Natasha, l have been following you and love ALL your recipes. Almond is my favorite sweet flavor. I want to try these almond croissants but do not understand the substitute of only 1 tsp vanilla for 1/4 C golden rum. That would not be enough liquid. Please explain. I would love to see you have a cooking show on Chip and Joann Gaines new network. Thanks for all the great recipes. Mary
Hi Mary, too much vanilla can overwhelm the recipe. Also, I usually have some liquid leftover, but you can add a little more water to maintain the same level of liquid.
So good! I always wondered what I could do with leftover croissants besides French toast!!! These were amazing and not too sweet which my hubby appreciated:) thanks for the recipe you always have the best ideas!!!
I’m so happy you loved the almonds croissants! Thank you for the wonderful review.
These were absolutely delicious, and came together quickly. I didn’t have any powdered sugar but they were very tasty without it. I wonder if you couldn’t use Amaretto for the rum? Or Grand Marnier? I had rum, but thought about using another liquere. I will definitely be making these again. Another great recipe from Natasha.
I’m so happy you enjoyed that Farrel! I haven’t tested it with that but I imagine it would make it that much more tasty!
Made these for some gal pals yesterday. Added 2tsp of almond extraxt to the filling. Easy and UNBELEIVABLY DELICIOUS !!! We ate the entire batch. Thank you for the recipe.
That’s so awesome Leanne! Sounds like you found a new favorite! Thank you for sharing your awesome review with me!
How long will the powdered sugar last once put on?
Hi Elana, you could probably keep it refrigerated about 3 days. I wouldn’t go longer than that since it does have raw egg in it but the powdered sugar is not the perishable part 🙂
Question: I would like to know on the easy almond croissants if it is OK to make the filling three or 4 days ahead, and keep refrigerated ready for use?
I haven’t held it for that long ahead of time but I think that could work! If you try that I would love to know how it works out!
Hi Natasha, so I made the filling 4 days in advance, packed it up and took it on a Christmas vacation to use Christmas morning.
The results were great! The filling did not separate nor get watery, and once left at room temperature from the fridge for a few hours prior to making the croissants, spread onto the bread effortlessly. By the way, they were SO delicious with our breakfast that day. Thanks so much!
Thank you so much for sharing that with me!
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?
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 🙂
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 🙂
That’s awesome! I’m glad to hear the recipe is such a hit! Thanks for sharing your excellent review Sarah!
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???
Hi Ligy, I don’t have one yet but if I come up with something great, I will be sure to share it 🙂
hi natasha, how long will the cream filling keep in the fridge for?
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.
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!
You’re welcome Lina! I’m glad you love it! Thanks for sharing your excellent review!
These are sooo good! I never heard of anything like this so was excited to try and wow! Keeping this one!
I’m glad you enjoy the recipe Sarah! Thanks for sharing your great review!
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..
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.
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?
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.
These are amazing! I added a little almond extract to the filling/topping, otherwise followed directions exactly. Absolutely wonderful!
I’m glad you love the recipe Barbara! Thanks for sharing your fantastic review!
I forgot to rate this….no 10 stars, so 5 will have to do 😁😁😁
Awesome, thank you Cindy! 🙂
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 😊
You’re welcome Cindy! I’m so glad you love the recipe! Thanks for sharing your excellent review! 🙂
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.
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!
These are currently in the oven as we speak, can’t wait to try them😍
Please let me know how they turn out Bianca!
I LOVE Almond Croissants from Trader Joes, but these will probably be less expensive. Thanks for the recipe! 🙂
You’re welcome Alena! Please let me know what you think of the recipe!
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,
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!
I’ve made these this weekend. OMG so good!
I’m so happy to hear that Lily! Thanks for sharing your fantastic review! 😀
So pretty and love how easy they are! I love almonds
Thank you so much Katherine! 😉
I make these all the time, and they are delicious! 😋
I’m glad you love the recipe! Thanks for sharing Natasha!
The video wouldn’t play. Only the ad. It counted down, but demo part never played. Ad repeated! 😕
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!!
So cute! Can’t wait to make these! Loved how you lightly slapped your hubby’s hand at the end 😂
LOl, thank you! Please let me know what you think of the recipe Anna!
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! 🙂
The taste is really incredible! Please let me know what you think of the recipe Olviya!
YUMM! Can’t wait to try those babies.
Oooh I hope you LOVE them! 🙂
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.
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.
Wow, that almond cream you made, I think I will use that for everything from a bakery. Thanks for sharing this!
Hi Jenny, thank you! If you experiment with it, I’d love to know what you try! 🙂