These Homemade Almond Croissants are a decadent treat, perfect for breakfast, brunch, or an afternoon snack. With day-old croissants soaked in a sweet rum syrup and filled with a rich almond cream filling, these croissants offer a delightful texture and a comforting, nutty flavor. Topped with sliced almonds and a dusting of powdered sugar, these croissants are sure to impress anyone who loves indulgent pastries.
Spicy Eggplant Shakshuka with Zucchini and Spinach
4
servings30
minutes40
minutes450
kcalIngredients
- For the Croissants:
8 medium/large day-old croissants*
- For the Soaking Syrup:
1 cup water
1/4 cup golden rum (or substitute with 1 tsp vanilla extract)
2 Tbsp granulated sugar
- For the Almond Cream Filling:
1 cup almond meal/almond flour
1/2 cup granulated sugar
1/8 tsp salt
2 large eggs, room temperature
8 Tbsp (1/2 cup) unsalted butter, softened
- For Topping:
1/4 cup sliced almonds
Confectioners’ sugar, for dusting
Directions
- Prepare the Soaking Syrup:
In a small saucepan, combine 1 cup water, 1/4 cup rum (or vanilla extract), and 2 tablespoons of sugar. Stir to combine and bring the mixture to a simmer. Once the sugar dissolves, remove the saucepan from the heat and let the syrup cool to room temperature. - Make the Almond Cream Filling:
In a large mixing bowl, combine the almond meal, 1/2 cup granulated sugar, and 1/8 teaspoon salt. Stir until the dry ingredients are well-mixed. Add the softened butter and beat the mixture with an electric mixer on medium speed until smooth and fully blended.
Add the eggs, one at a time, beating well after each addition. Once all the eggs are incorporated, increase the speed to medium-high and beat the mixture until it becomes thick, fluffy, and frosting-like in consistency. - Assemble the Almond Croissants:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Slice each croissant in half lengthwise, creating two halves per croissant. Lightly dip both sides of each croissant half into the soaking syrup, ensuring they are moistened but not soaked through.
Arrange the croissant bottoms on the prepared baking sheet. Spread approximately 2 tablespoons of the almond cream filling on each bottom half. Place the top halves of the croissants back on and spread 1 tablespoon of almond cream over the top of each croissant.
Sprinkle the tops with sliced almonds to add a crunchy texture. - Bake the Croissants:
Bake the croissants in the preheated oven for 15-18 minutes, or until the almond cream on top is golden and slightly puffed up. - Finishing Touches:
Allow the croissants to cool on a wire rack for a few minutes, or until just warm. Before serving, dust the tops lightly with confectioners’ sugar for an elegant finish.
Notes
- Storage: These croissants are best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Reheat briefly in the oven before serving.
- Alcohol-Free Option: Substitute the rum with vanilla extract or almond extract if you prefer an alcohol-free version.
- Nut-Free Variation: For a nut-free option, you can use sunflower seed flour in place of almond meal, keeping the texture similar without the nuts.
These Homemade Almond Croissants are the perfect indulgence for any pastry lover. The balance of moist croissant, nutty almond cream, and crunchy almond topping creates an irresistible combination. Whether served at a special breakfast or as an afternoon treat with coffee, these croissants are sure to become a favorite in your baking repertoire.
