Description
Warm, flaky almond croissants filled with a creamy frangipane and topped with toasted almonds, perfect for breakfast or brunch.
Ingredients
Scale
- 1 sheet frozen puff pastry (about 320 g), thawed (or 8 plain store-bought croissants)
- 1 cup (100 g) almond flour (finely ground)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg (for frangipane)
- 1 tsp vanilla extract (or 1/2 tsp almond extract for extra almond flavor; optional)
- Pinch of fine sea salt
- 1/4 cup sliced almonds (about 23 g), for topping
- 1 egg + 1 tbsp water (for egg wash)
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until smooth. Add the egg, almond flour, vanilla extract, and a pinch of salt. Mix until you have a thick, spreadable almond filling (frangipane).
- On a lightly floured surface, roll out the thawed puff pastry to even thickness. Cut it into 8 equal triangles.
- Place a heaping tablespoon of the almond filling at the wide end of each triangle. Roll the pastry toward the point to shape it into a croissant.
- Place croissants on the prepared baking sheet. Brush with egg wash and sprinkle sliced almonds on top.
- Bake for 18–22 minutes, or until golden brown. Allow to cool slightly, then dust with confectioners’ sugar if desired.
Notes
Thaw puff pastry in the refrigerator overnight for easier handling. Don’t overfill the croissants to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 460
- Sugar: 14g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2.5g
- Protein: 8g
- Cholesterol: 31mg