Transform Leftover Croissants Into Bakery-Worthy Pastries

Almond croissants are surprisingly easy to make at home.

By
Mark Beahm
Mark Beahm
Mark Beahm
Mark is the head baker at Hjem Kensington, a Danish café in London. He has been developing recipes for home bakers for the last two years.
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Published August 27, 2023
Mark Beahm
Pile of Almond Croissants on a Wooden Tray, and in the Surroundings, a Kitchen Towel and a Blue Coffee Mug

Simply Recipes / Mark Beahm

If you’re a café or bakery regular, you might assume almond croissants are too elaborate to make at home. The truth is that they're deceivingly easy to make. Almond croissants are a delicious way for bakeries to reinvent leftover croissants from the day before—and you can, too.

This simple recipe takes store-bought croissants and, just like your favorite bakery, adds homemade almond frangipane and rum simple syrup for cafe-style almond croissants without the line. With this recipe you can enjoy them from home, still warm from the oven.

Give Croissants a New Life

Most of us haven't dared make homemade croissants, let alone almond croissants. But I’m here to tell you that these almond croissants are bakery-worthy and are incredibly easy to make thanks to a key shortcut: using store-bought croissants.

If you've ever found yourself with more croissants than you know what to do with from a certain big-box store, this is the answer. In fact, it is exactly what bakeries do with their day-old croissants. Not only is this a good way to revamp leftover croissants, it’s a total upgrade.

Pile of Almond Croissants on a Wooden Tray, and in the Surroundings, a Kitchen Towel and a Blue Coffee Mug

Simply Recipes / Mark Beahm

How to Make Almond Croissants

Almond croissants are made of three components: croissants, rum simple syrup, and frangipane.

I wouldn't recommend using fresh artisan croissants from your favorite bakery unless you just happen to end up with leftovers. Store-bought croissants actually work best for this recipe as they soak up more syrup.

The simple syrup (a mixture of sugar, water, and rum) couldn’t be easier, and the frangipane (almond cream) is quick to whip up, providing a soft, almond-flavored filling and crispy top for the croissants. No special equipment needed.

Make It Ahead

If you know that you'll have leftover croissants later in the week, or if you want to get ahead for tomorrow's breakfast, all of these components can be prepared ahead of time and assembled just before baking.

Store simple syrup in an airtight container in the refrigerator for up to one month (a handy tip if you like to make homemade cocktails). Frangipane keeps in the refrigerator for up to one week. Let the frangipane come to room temperature before using for easier spreading.

Halved Almond Croissant on a Plate With Cut Side Facing Forward, and Behind It, the More Croissants in Kitchen Towel Covered Wooden Bowl

Simply Recipes / Mark Beahm

Storage

For the best flavor and texture, serve these almond croissants within a few hours of baking. I recommend making ahead and storing the different components and then assembling and baking only as many croissants as you think you’ll need.

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Almond Croissants

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 6 servings
Yield 6 croissants

Ingredients

For the simple syrup

  • 1/4 cup (50g) granulated sugar

  • 1/4 cup (60ml) water

  • 1 tablespoon dark rum, or 1 teaspoon vanilla extract

For the frangipane

  • 1 cup (96g) almond flour

  • 1 tablespoon all-purpose flour

  • 1/4 teaspoon kosher salt

  • 1/2 cup (113g) unsalted butter, at soft room temperature

  • 1 cup (113g) powdered sugar

  • 1 large egg

  • 1/2 teaspoon almond extract

For assembly

  • 6 store-bought or leftover croissants

  • 1/2 cup (43g) sliced almonds

  • Powdered sugar, for dusting

Method

  1. Preheat the oven to 350°F.

    Position a rack in the center of the oven and preheat the oven. Line a baking sheet with a silicone baking mat or parchment paper.

  2. Make the simple syrup:

    To make the simple syrup, add the granulated sugar, water, and rum to a small saucepan. Set over medium heat and cook, swirling the pan occasionally, until the sugar completely dissolves, 1 to 2 minutes. Set aside to cool while preparing the frangipane.

    Pot of Water, Sugar, and Dark Rum for Almond Croissants Recipe

    Simply Recipes / Mark Beahm
    Pot of Simple Syrup for Almond Croissant Recipe

    Simply Recipes / Mark Beahm
  3. Combine the dry ingredients:

    To make the frangipane, whisk together the almond flour, all-purpose flour, and salt in a medium mixing bowl. Use the whisk to break up any large clumps in the almond flour.

    Dry Ingredients Whisked Together in a Large Bowl for Almond Croissants Recipe

    Simply Recipes / Mark Beahm
  4. Combine the butter and powdered sugar:

    In a large mixing bowl, combine the softened butter and powdered sugar with a rubber spatula until smooth.

    Powdered Sugar and Butter Folded Together Using a Rubber Spatula for Frangipane Croissant Recipe

    Simply Recipes / Mark Beahm
    Desired Smooth Texture of Powdered Sugar and Butter Mixture in a Bowl With the Spatula

    Simply Recipes / Mark Beahm
  5. Assemble the frangipane:

    Add the egg and almond extract to the butter mixture and stir until fully incorporated. The mixture will break and separate at first, but keep stirring and it will come back together into a smooth batter.

    Fold in the almond flour mixture with a rubber spatula until fully combined and smooth.

    Egg and Almond Extract Added to Bowl With Butter Mixture and Carefully Folded in Using the Spatula

    Simply Recipes / Mark Beahm
    Desired Consistency of Egg and Butter Mixture in a Bowl With a Spatula

    Simply Recipes / Mark Beahm
    Almond Flour Added to Bowl With the Butter Mixture With the Spatula

    Simply Recipes / Mark Beahm
  6. Prepare the croissants:

    Slice the croissants in half horizontally with a serrated bread knife. Brush the cut side of each half generously with the simple syrup, or give them a quick dip, cut side down. Use up all of the syrup.

    Croissants Cut in Half Using a Bread Knife on a Cutting Board for Almond Croissant Recipe

    Simply Recipes / Mark Beahm
    Halved Croissants on a Silicone Baking Mat Lined Baking Sheet

    Simply Recipes / Mark Beahm
    Simple Syrup Brushed on a Croissant Half, and in the Background, the Rest of the Croissant Halves on the Baking Sheet and a Bowl of Simple Syrup

    Simply Recipes / Mark Beahm
  7. Assemble:

    To assemble, use 2/3 of the frangipane to spread an equal amount on the bottom half of each croissant, about 2 1/2 tablespoons per croissant. Replace the tops, sandwiching the filling. Use the remaining 1/3 of the frangipane to spread over the top of each croissant, about 1 1/2 tablespoons per croissant. 

    Sprinkle a small handful of the sliced almonds on the top of each croissant, gently pressing them in so they stick to the frangipane.

    Frangipane Spread Onto the Bottom Half of the Croissant Using an Offset Spatula

    Simply Recipes / Mark Beahm
    Frangipane Spread Onto the Top of the Croissants Using an Offset Spatula

    Simply Recipes / Mark Beahm
    Almond Croissants Assembled on a Silicone Mat Lined Baking Sheet and the Tops of Each Croissant Is Covered in Frangipane and Almond Slices

    Simply Recipes / Mark Beahm
  8. Bake:

    Bake the croissants in the preheated oven for 20 minutes, or until the almonds have started to toast and the frangipane on top starts to brown at the edges. Serve warm or at room temperature.

    These are best served on the same day they are made.

    Love the recipe? Leave us stars and a comment below!

    Almond Croissants Resting on the Lined Baking Pan After Baked

    Simply Recipes / Mark Beahm
    Almond Croissants Sprinkled With Powdered Sugar (Using a Colander) While on a Cooling Rack With a Piece of Parchment Paper Underneath It

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
625 Calories
39g Fat
57g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 625
% Daily Value*
Total Fat 39g 50%
Saturated Fat 17g 86%
Cholesterol 107mg 36%
Sodium 293mg 13%
Total Carbohydrate 57g 21%
Dietary Fiber 4g 15%
Total Sugars 36g
Protein 10g
Vitamin C 0mg 0%
Calcium 90mg 7%
Iron 2mg 11%
Potassium 242mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.