French Almond Croissants
Quick & Simple Meals
These almond croissants taste like they’re fresh from a Parisian bakery—made with day-old croissants, a sweet rum syrup, and a fluffy almond filling, then baked to golden perfection. A dusting of powdered sugar and sliced almonds gives them that bakery-finish flair.
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Servings 8 filled croissants
Calories 385 kcal
- 8 one-day-old croissants
- 3 Tbsp sliced almonds
- Powdered sugar for dusting
Syrup:
- 1 cup water
- 2 Tbsp sugar
- 4 Tbsp rum or 1 tsp vanilla extract
Almond Filling:
- 1 cup almond meal or 2/3 cup whole almonds, processed
- 1/2 cup sugar
- 1/8 tsp salt
- 8 Tbsp butter room temperature
- 2 large eggs
Make syrup: simmer water, sugar, and rum; cool.
Prepare almond filling: grind almonds (if whole), blend with sugar and salt, mix in butter, then eggs until fluffy.
Preheat oven to 350°F; line baking sheet.
Slice croissants; dip cut sides in syrup.
Arrange cut-side up; spread almond cream on bottom halves, replace tops, spread more cream, and sprinkle sliced almonds.
Bake 15–18 minutes until golden. Cool briefly, dust with powdered sugar, and serve.
See full steps with tips & photos →https://mischacrossing.com/french-almond-croissants/
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Rum adds a beautiful depth to the syrup, but vanilla works just as well for a non-alcoholic option.
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Store leftovers in the fridge and reheat at 300°F for 5–8 minutes.
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Best enjoyed the same day for peak flakiness.