Buttery Almond Filled Croissants

Name: Buttery Almond Filled Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 4 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 cup unsalted butter, cold and cubed; 1 cup milk, warm; 2 teaspoons active dry yeast; 1 large egg, for egg wash; 1 cup almond flour; 1/2 cup powdered sugar; 1/4 cup unsalted butter, softened; 1 teaspoon almond extract; 1/4 cup finely chopped almonds

Highlighted under: Sweet Table Classics

When it comes to indulgent pastries, I can't resist a freshly baked almond-filled croissant. The buttery layers combined with a rich almond paste create a mouthwatering experience that’s perfect for breakfast or brunch. Making these croissants from scratch has become a delightful ritual in my kitchen. The process may seem daunting, but I promise the results are worth every minute spent. I love pairing them with a warm cup of coffee, which elevates the entire experience.

Created by

Evelyn Parker

Last updated on 2026-02-16T02:11:35.344Z

Every time I bake these buttery almond filled croissants, I'm taken back to the quaint cafés I’ve visited in France. The flaky pastry, the warm almond filling—there's nothing quite like it! After several attempts, I discovered that allowing the dough to rest adequately between folds is the key to achieving that perfect flakiness you want. I find that chilling it longer than you might think really enhances the texture.

The almond paste is another area where I’ve experimented. Using both almond extract and finely chopped almonds gives the filling a rich depth of flavor. I love playing with the sweetness as well; sometimes I include a hint of orange zest for a refreshing twist. These croissants are bound to impress anyone who tries them!

Why You'll Love These Croissants
Irresistibly flaky and buttery layers
Rich, nutty almond filling that’s simply divine
Perfect for breakfast, brunch, or dessert

The Perfect Dough

Creating the perfect croissant dough is crucial for achieving those trademark flaky layers. The dough should be soft but not sticky—if it is too wet, add a bit more flour, one tablespoon at a time. Kneading should take about 5 to 10 minutes until the dough becomes smooth and elastic. Letting it rise for an hour will awaken the yeast, creating air pockets for a lighter texture. You want to see it double in size, which is a strong indication that the yeast is active.

When incorporating the butter, it’s important to keep it cold to maintain the distinct layers. If your kitchen is warm, consider chilling the butter for a few minutes before starting the lamination process. Rolling out the dough should be gentle; you don’t want to squish the butter too much. Aim for about 1/4-inch thickness when rolling out the dough each time before folding it over the butter.

Filling Variations

While the classic almond filling is delightful as is, you can also experiment with different flavors to elevate your croissants. For instance, adding a touch of cocoa powder to the almond mixture can create a chocolate-almond delight. If you want a fruit twist, try incorporating a spoonful of raspberry jam alongside the almond paste for a sweet and tart contrast. Don’t be afraid to adjust the sweetness by varying the amount of powdered sugar in the filling, depending on your taste preference.

For those with nut allergies, you can replace the almond flour with sunflower seed flour, ensuring it maintains a similar texture. However, be cautious of the baking time, as it can vary slightly—start with the same time but check for doneness a few minutes early to avoid overbaking.

Ingredients

Gather the following ingredients to create delightful buttery almond filled croissants:

For the dough

4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed
1 cup milk, warm
2 teaspoons active dry yeast
1 large egg, for egg wash

For the filling

1 cup almond flour
1/2 cup powdered sugar
1/4 cup unsalted butter, softened
1 teaspoon almond extract
1/4 cup finely chopped almonds

Make sure to have everything ready before you begin.

Instructions

Follow these steps to create your croissants:

Prepare the yeast mixture

In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.

Make the dough

In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and mix until a dough forms. Knead until smooth, then let it rise for 1 hour.

Incorporate butter

Roll out the dough into a rectangle and place cold cubed butter in the center. Fold the dough over the butter and roll it out again. Fold and chill for 30 minutes before repeating twice more.

Prepare the filling

In a mixing bowl, combine almond flour, powdered sugar, softened butter, almond extract, and chopped almonds until well mixed.

Shape the croissants

Roll out the chilled dough and cut into triangles. Place a spoonful of filling at the base of each triangle and roll them up tightly.

Bake

Brush each croissant with egg wash and bake at 375°F (190°C) for 20 minutes until golden brown.

Allow cooling slightly before serving for the best experience.

Pro Tips

For extra flavor, try adding a touch of cinnamon to the almond filling or topping with sliced almonds before baking.

Storing and Reheating

Croissants are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. To keep them crispy, avoid refrigerating, as this can make them soggy. For longer storage, freeze the baked croissants after they have cooled completely. Place them in a freezer bag and keep them for up to two months. When ready to enjoy, reheat them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and slightly crispy.

If you're making the dough in advance, you can also freeze it after your initial rise. Once prepared, shape the croissants and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. When you’re ready to bake, there’s no need to thaw; simply let them rise on the baking sheet for about 30-45 minutes before baking as directed.

Common Troubleshooting

If your croissants don’t rise properly, it typically indicates that the yeast was either expired or didn’t activate correctly. Always check your yeast's expiration date before use and ensure your warm milk isn’t too hot, as temperatures above 110°F (43°C) can kill the yeast. Additionally, if your croissants turn out too heavy, it could be due to over-kneading the dough—be gentle during this process to maintain lightness.

Another frequent issue is the butter leaking out during baking. This can happen if the butter is too warm or if the dough isn't sealed tightly. To combat this, ensure that the dough is well-chilled throughout the lamination process and that you roll it out cleanly. If you notice leaks, just add a sprinkle of flour on the baking sheet to absorb any excess butter during baking.

Questions About Recipes

→ Can I use store-bought puff pastry?

Yes! Store-bought puff pastry can be used for a quicker version, just skip the initial dough preparation.

→ How long do these croissants last?

They are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

→ Can I freeze them?

Absolutely! Freeze unbaked croissants before the final rise, and bake them from frozen, adding a few extra minutes to the baking time.

→ What can I serve with these croissants?

They pair beautifully with coffee, tea, or a fresh fruit compote.