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Almond Croissants with Frangipane and Toasted Almonds Recipe

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4 from 87 reviews

  • Author: Patricia
  • Total Time: 25 minutes
  • Yield: 8 croissants

Description

These quick almond croissants are better than any from a bakery, using ready-made croissants combined with a luscious almond frangipane filling and a sweet vanilla glaze. This easy recipe delivers impressively flaky, buttery, and nutty pastries perfect for breakfast or an indulgent snack.

Ingredients

Croissants

  • 8 croissants (stale or day old if possible)

Vanilla Glaze

  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Frangipane (Almond Filling)

  • 3/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 1/2 cups almond meal (or almond flour/ground almonds)
  • 2 large eggs
  • 1 1/2 tsp almond extract

Garnish

  • 8 tbsp sliced almonds
  • 2 tbsp powdered sugar

Instructions

  1. Preheat Oven: Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Croissants: Slice each croissant lengthwise without cutting all the way through, creating a pocket for the filling. Set aside.
  3. Make Vanilla Glaze: Combine water, granulated sugar, and vanilla extract in a saucepan. Bring to a boil while stirring. Keep boiling for 2 minutes to form a syrup. Remove from heat and let it cool.
  4. Make Frangipane: Melt the unsalted butter in a microwave-safe bowl. Add sugar, almond meal, eggs, and almond extract to the melted butter. Beat together until the mixture is smooth and fully combined.
  5. Brush and Fill Croissants: Using a pastry brush, apply the vanilla glaze inside each croissant. Spoon about 2 heaping tablespoons of frangipane into the croissant and spread evenly to coat the inner surfaces.
  6. Close and Glaze Croissants: Carefully close each croissant, then brush the outside generously with the vanilla glaze. Spread an additional 1/2 tablespoon of frangipane over the top of each croissant.
  7. Add Almond Topping: Scatter sliced almonds over the tops, pressing them gently to adhere to the frangipane layer.
  8. Bake: Arrange the croissants on the prepared baking sheet. Bake in the preheated oven for 15 minutes or until the croissants and almonds are golden brown and fragrant.
  9. Finish and Serve: Remove from oven and sift powdered sugar over the croissants while still warm. Serve immediately for the best taste and texture.

Notes

  • Day-old croissants work best as they soak up the filling without becoming soggy.
  • The almond meal can be substituted with almond flour or finely ground almonds.
  • Ensure the vanilla glaze is cool before brushing onto croissants to avoid melting the butter too much.
  • Store leftover croissants in an airtight container and reheat briefly before serving.
  • Feel free to double the almond glaze for extra moistness if desired.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: French

Find it online: https://patriciarecipes.com/almond-croissants-with-frangipane-and-toasted-almonds-recipe/