Almond Croissant
French-style breakfast - quick and easy with ready-made dough! Who would refuse a warm, freshly baked almond croissant with coffee? Homemade is tastier, with a fragrant sweet filling of butter and almond flour.
Updated : 05 March, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Puff pastry
125 grams
Almond flour
125 grams
Butter
120 grams
Powdered sugar
2
Eggs
Brushing
1
Eggs
Topping
50 grams
Almond flakes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make an almond croissant? Prepare the ingredients. The recipe is calculated for two standard packs of ready puff pastry, 500 g each. I used one pack, so I made half a batch. Thaw the dough ahead of time. It’s best to thaw slowly in the fridge overnight or during the day - this helps it keep its quality. Also take the butter out of the fridge in advance so it becomes soft.
Step 2
Crack the eggs into a bowl: for a full batch use 2 eggs, for half use 1. Add powdered sugar. Beat with a mixer until a light, fluffy mass - at least 10 minutes, until it thickens.
Step 3
Put the softened butter into another bowl. Beat until fluffy. You can use the same beaters (no need to wash them). Add almond flour and beat until smooth.
Step 4
Start adding the beaten eggs to the butter mixture, in portions of 2 tablespoons. Add - mix - repeat until all the eggs are incorporated. The mixture should stay creamy and not become runny.
Step 5
Chill the cream, or even better - freeze it, so it won’t leak during baking. Portion the cream onto parchment and place in the freezer. I baked in the morning, so I made the cream the evening before. If you’re baking in the evening, make the cream in the morning. If you’re short on time, chill it for at least 30 minutes. Portion guideline: about 20 portions for 1 kg of dough, or 10 portions for 500 g (like mine).
Step 6
Place the thawed dough on a floured surface. Roll it into a thin sheet.
Step 7
Cut the dough into triangles. Take out the frozen cream. Place portions at the base of each triangle. Roll up the croissants, sealing the cream well. I didn’t seal well enough and some leaked - press the dough firmly around the cream to keep it inside. Repeat with the second sheet of dough.
Step 8
Line a baking tray with parchment. Arrange the croissants with space between them - the yeast dough will rise during baking. Cover with a towel and let rest for 20 minutes.
Step 9
Preheat the oven to 200°C / 392°F (top-and-bottom heat). Lightly beat the remaining egg with a fork. Brush the tops of the croissants and sprinkle with sliced almonds.
Step 10
Bake for about 20 minutes, until golden.
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