Buttery Almond Filled Croissants

Name: Buttery Almond Filled Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 30g sugar; 10g instant yeast; 300ml cold water; 40g unsalted butter, cubed; 200g almond flour; 100g powdered sugar; 100g unsalted butter, softened; 1 large egg; 1 teaspoon almond extract; 1 large egg, beaten; 1 tablespoon milk

Highlighted under: Classic Baking Ideas

I can't resist the rich aroma of freshly baked croissants, especially when they are filled with a creamy almond paste. These Buttery Almond Filled Croissants have become a staple in my kitchen, delighting family and friends alike. Perfect for breakfast or a sweet treat, the combination of flaky pastry and nutty filling is simply irresistible. I love how the buttery layers melt in your mouth, making each bite a luxurious experience. Join me in making these delightful pastries that will elevate your baking game to new heights!

Created by

Tabitha Collins

Last updated on 2026-02-16T06:18:36.724Z

When I first attempted making these croissants, I was worried the flaky layers would be difficult to achieve. But with patience and a careful folding technique, I found that the process was not only manageable but also incredibly rewarding. After several trials, I nailed the almond filling, which adds just the right touch of sweetness and nutty flavor to each bite.

One specific tip I discovered is to chill the pastry between folds. This method ensures that the butter remains firm, creating those beautiful layers we all love. Trust me, this little extra step dramatically enhances the final texture of your croissants.

Why You Will Love This Recipe
Flaky, buttery layers that melt in your mouth
Rich almond flavor complemented by a hint of sweetness
Perfect for brunch or as a delightful snack

Mastering the Croissant Dough

Creating the perfect croissant dough is all about technique and timing. Make sure to use cold water when mixing the dough, as this helps to keep the butter solid during the lamination process. The resulting flaky layers depend on this temperature control. Knead the dough just until it becomes smooth and elastic; over-kneading can result in tough pastries. Allowing it to rest for 1 hour will give the gluten a chance to relax, making rolling easier later on.

When incorporating the butter, be gentle. You want to create layers without fully integrating the butter into the dough. After rolling and folding the dough, refrigerate it for 30 minutes. This not only makes the dough easier to handle but also helps maintain the cold temperature of the butter, which is crucial for achieving those desirable flaky layers when baked.

Perfecting the Almond Filling

The almond filling is the star of these croissants, delivering a rich and nutty flavor that beautifully complements the buttery pastry. Using finely ground almond flour is important here, as it mixes seamlessly with the other ingredients, providing a smooth texture. I recommend sifting the powdered sugar to avoid any lumps, ensuring the filling is creamy and easy to spread. If you prefer a more intense almond flavor, consider adding a pinch more almond extract, or even a splash of amaretto for an adult twist.

The filling should be well-mixed but not overworked. Once it's smooth, scoop out portions to fill the croissants. Being cautious not to overfill them is key; too much filling can lead to messy pastries that won’t roll properly or that can burst open during baking. A tablespoon-sized scoop at the base of each triangle is usually just right.

Baking Tips and Variations

Achieving the perfect bake is crucial for these croissants. A preheated oven at 375°F (190°C) is ideal for creating golden brown and flaky pastries. While baking, keep an eye on them; you want the tops to turn a rich golden color without burning the edges. If you notice the edges browning too quickly, consider rotating the baking sheet halfway through the cooking time. These croissants typically take 15-20 minutes to bake, but checking for visual cues will ensure they’re perfectly cooked.

For serving, let the croissants cool for a few minutes before enjoying them warm. They pair wonderfully with a cup of coffee or tea. If you have leftovers, store them in an airtight container at room temperature for one day, but they’re best enjoyed fresh. You can also freeze unbaked croissants before the final rise; just be sure to wrap them tightly in plastic wrap and foil. When you’re ready to bake, let them thaw and rise before following the baking instructions.

Ingredients

For the Croissant Dough

500g all-purpose flour
10g salt
30g sugar
10g instant yeast
300ml cold water
40g unsalted butter, cubed

For the Almond Filling

200g almond flour
100g powdered sugar
100g unsalted butter, softened
1 large egg
1 teaspoon almond extract

For the Glaze

1 large egg, beaten
1 tablespoon milk

Instructions

Steps to Make Buttery Almond Filled Croissants

Prepare the Dough

In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add cold water, mixing until a dough forms. Knead for about 5 minutes until smooth. Cover and let rise for 1 hour.

Incorporate the Butter

Lightly flatten the dough and place the cubed butter in the center. Fold the dough over the butter, then roll into a rectangle about 1/4 inch thick. Fold in thirds, wrap in plastic, and refrigerate for 30 minutes.

Make the Almond Filling

In a bowl, mix almond flour, powdered sugar, softened butter, egg, and almond extract until smooth. Set aside.

Shape the Croissants

Roll the dough out into a large rectangle again. Cut into triangles and place a scoop of almond filling at the base of each triangle. Roll tightly from base to tip to form a croissant shape. Place on a baking sheet lined with parchment paper.

Proof and Bake

Cover the croissants with a kitchen towel and let them rise for another 30 minutes. Preheat the oven to 375°F (190°C). Brush the tops with the egg and milk mixture and bake for 15-20 minutes until golden brown.

Enjoy Your Croissants!

Pro Tips

When rolling out the dough, keep it cold for easier handling, and don't worry if they aren't perfect shapes
each croissant can be uniquely beautiful!

Storing and Reheating

To keep your croissants fresh, remember to let them cool completely before storing. Once cooled, place them in an airtight container. They can generally last for up to two days at room temperature. If you need them to last longer, consider freezing them. When ready to eat, reheat in a preheated oven at 350°F (175°C) for about 10-12 minutes to refresh their flaky texture.

If reheating a frozen croissant, let it sit at room temperature for about 30 minutes before baking. This step ensures it's thawed through and will reheat evenly, resulting in that coveted soft inside and crisp exterior.

Possible Variations

Feel free to get creative with the almond filling! Adding chocolate chips or dried fruit can introduce new flavors that complement the almond base beautifully. For a chocolate almond croissant, mix in dark chocolate chunks with your filling. Alternatively, adding a bit of hazelnut paste can elevate the taste profile and provide an unexpected twist.

For a dietary swap, consider using a gluten-free flour blend. While it may alter the texture slightly, the buttery and nutty flavors can still shine through. Just be sure to follow the instructions on the blend package for best results.

Troubleshooting Common Issues

If your croissants don’t rise as expected, check the freshness of your instant yeast. Expired yeast won’t provide the lift needed for the dough to rise properly. Ensure that the dough is kept in a warm, draft-free area during both rising times to promote optimal fermentation.

Another concern could be butter leakage during baking. If this happens, it may be due to overworking the dough or not sealing the edges properly when rolling. Be sure to secure the edges tightly when shaping the croissants to prevent any filling from escaping while baking.

Questions About Recipes

→ Can I prepare the dough in advance?

Yes, you can make the dough a day ahead. Just keep it refrigerated and let it come to room temperature before shaping.

→ What if I don't have almond flour?

You can grind whole almonds in a food processor until fine to make your own almond flour.

→ How do I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

→ Can these be made with other fillings?

Absolutely! You can substitute the almond filling with chocolate, fruit preserves, or even savory options.