Super easy almond croissants
There’s something undeniably indulgent about an almond croissant — crisp, golden layers giving way to a soft, buttery centre and a rich almond filling.
Ingredients · Servings 6
- 6 leftover plain croissants (from a bakery or grocery shop)
- ½ cup flaked almonds
- icing sugar (for dusting)
- ***Syrup:
- ½ cup water
- 100g sugar
- ½ tsp almond essence (optional)
- ***Filling:
- 75g butter, softened
- 100g sugar
- 100g almond flour
- 1 tsp almond essence
- 1 tsp vanilla essence
- 1 egg
Method · 30 min
- ***Make the syrup:
- Combine water, sugar, and almond essence together and bring to the boil. Turn it down to a simmer and stir until the sugar has dissolved. Remove from the heat and set aside to cool.
- ***Make the filling:
- Add the butter, sugar, almond flour, almond and vanilla essence, and egg to a bowl. Beat ingredients together until smooth.
- ***Assemble croissants:
- Slice the croissants in half lengthwise and place on a baking sheet cut side up.
- Dip each croissant half into the syrup, cut side down. This is especially important if the croissants are slightly stale, as the syrup will help them remain moist.
- Spread the filling onto the bottom half of each croissant, then sandwich the top and bottom halves together.
- Spoon some more almond filling onto the top of each croissant, then spread with a knife. Press the flaked almonds down onto the tops of the croissants so that they stick to the filling.
- ***Bake:
- Preheat the oven to 180°C.
- Bake the croissants for 15 minutes or until the croissants are golden. Remove from the oven and allow to cool.
- Dust with icing sugar, and enjoy!
