How to Turn Regular Croissants Into Almond Croissants

Turn plain croissants into almond croissants with this easy recipe using frangipane, vanilla syrup, and flaked almonds. Perfect for breakfast, brunch, or a weekend bake. Use day-old store-bought croissants to make bakery-style pastries at home in under 30 minutes. Great for using up leftover croissants.

Transform plain store-bought croissants into rich, bakery-style almond croissants at home. Filled and topped with homemade frangipane, lightly glazed, and finished with flaked almonds, these are perfect for breakfast, brunch, or a sweet afternoon treat.

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Ingredients

For the Croissants

• 4 large store-bought croissants (fresh or 1–2 days old)

For the Glaze

• 120 ml (½ cup) water
• 1 tbsp golden caster sugar (or superfine sugar)
• 1 tsp vanilla extract

For the Frangipane

• 90 g (¾ cup) ground almonds
• 60 g (4 tbsp) unsalted butter, softened
• 100 g (½ cup) golden caster sugar (or superfine sugar)
• Pinch of salt
• 1 small egg
• ½ tsp almond extract

For Topping

• 4 tbsp flaked almonds
• 1 tbsp confectioners’ sugar

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Instructions

1. Preheat the Oven
   Preheat your oven to 175°C (350°F) fan.
2. Prepare the Croissants
   Slice each croissant lengthways along the side, creating a pocket without cutting all the way through.
3. Make the Glaze
   In a small saucepan, combine the water, sugar, and vanilla extract. Bring to a boil and let bubble for 1–2 minutes until the sugar has fully dissolved. Remove from heat and set aside to cool slightly.
4. Make the Frangipane
   In a mixing bowl, beat together the ground almonds, softened butter, and sugar until smooth. Add the salt, egg, and almond extract, then mix until well combined and creamy.
5. Glaze the Croissants
   Lightly dip each croissant in the glaze (do not soak), then let the excess drip off. This step helps moisten the croissants and gives them a slightly crisp exterior when baked.
6. Fill and Top with Frangipane
   Place the croissants on a lined baking tray. Spoon half of the frangipane into the sliced croissants. Spread the remaining frangipane on top of each croissant.
7. Add Almonds and Bake
   Sprinkle with flaked almonds and bake for 12–14 minutes, until golden and the frangipane on top is set and lightly crisped.
8. Finish and Serve
   Let cool slightly, then dust with confectioners’ sugar before serving.

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Tips

• Use day-old croissants: Slightly stale croissants absorb the glaze better and hold their shape.
• Don’t over-glaze: A quick dip is enough—too much glaze can make the croissants soggy.
• Let frangipane rest: Making it a few hours in advance deepens the flavor.

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Variations and Substitutions

• Nut-free option: Use oat flour or ground sunflower seeds in place of almonds.
• Add fruit: A layer of raspberry or apricot jam inside pairs beautifully with the almond filling.
• Use puff pastry: In a pinch, shape puff pastry into crescents and fill with frangipane before baking.

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FAQs

Can I make these ahead of time?
Yes, assemble and refrigerate up to 1 day ahead. Bake just before serving.

Can I freeze almond croissants?
Yes. Freeze after assembling (before baking), then bake from frozen at 170°C (340°F) for 18–20 minutes.

What’s the texture of the filling like?
It’s soft and creamy inside, not fully crisp—similar to a lightly set almond paste.

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Serving Suggestions

• Serve warm with a cup of coffee or espresso.
• Dust with extra powdered sugar just before serving for a bakery finish.
• Pair with fresh berries or whipped cream for a brunch platter.

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Why You’ll Love This Recipe

• Easy upgrade: Turns plain croissants into something special in under 30 minutes.
• Bakery-quality results: Crisp edges, rich almond filling, and just the right sweetness.
• Make-ahead friendly: Ideal for brunches, holidays, or weekend treats.