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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! 🙂
I tried the recipe for the almond croissants and they turned out delicious!
I’m so glad you enjoyed it, Florence! THank you for sharing this lovely review with me.
Hi Natasha! Love all of your recipes. Will definitely try this; it looks amazing. What can I substitute the RUM with. Not a fan of rum.
Hi Barb, 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.
These are fantastic. So easy to make and so delicious. Not to sweet but flaky and it has that great almond flavor. Dipping in the syrup was a little difficult and I read a review where they brushed the syrup on. Worked great. Family loves them.
Hi Claudia, I’m happy to hear that you loved these croissants. Thanks for sharing that with us, we appreciate your great review!
Have made these and they’re FANTASTIC! Am making for Christmas goodies for neighbors. Love your site and videos!
I’m so glad you’re enjoying our recipes, Shelley! Thank you for that wonderful feedback!
Have you ever tried to make a croissant dough?
Hi Elena, I haven’t tried that yet but that’s a good idea for a future video. Thanks for your suggestion.
These are so good. Sometimes I don’t leave them out overnight and don’t soak them. Also can add Nutella inside, got that from a friend
Great idea! Thank you for sharing that tip with us!
Sooo excited to make these, I used perfectly good fresh croissants. It was a little difficult to handle but boy were they worth it. I added about 2 tbs amaretto liquor to the filling just because i LOVE almond flavors. A HIT in this household.
Super! I am so happy to hear that you enjoyed this recipe!
Can you make the syrup and almond paste ahead of time?
Hi Aimee, 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.
Hi Natasha
Love all your recipes but I was just wondering is there anything wrong with your website cannot get into watching you make the cakes
Hopefully it can be sorted out so I can enjoy watching more if you beautiful cakes
Could you let me know
Patricia obrien
Hi Patricia, the website looks alright. You can also go to my YouTube channel directly to watch more of my 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 🙂