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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)
- 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
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.
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! 🙂