Here’s how you can repurpose day-old croissants to make delicious almond pastries!
Photos via CakeSpy
The concept behind the recipe
Any day old croissant can be given new life when dressed up with almond cream and toasted almonds. The finished result is so good you might find yourself making extra croissants just to ensure there are enough leftovers to make this recipe.
Conceptually, almond croissants are quite simple. You’re adding flavor and moisture to revive the taste and texture of a day-old croissant. There are many variations, but we like this recipe the best.
We begin by brushing the croissants with an almond-infused milk mixture, which instantly injects moisture into the pastry, then filling it, sandwich-style, with a thick almond cream, providing a slightly gooey inside. A topping of toasted almonds sticks like delicious glue with the addition of more almond cream. The final topping adds wonderful crunch and rounds out the full-bodied almond flavor.
Buttery croissants meet creamy almond in a toasty treat? There’s no losing with this recipe!
Almond croissant recipe
Makes 4 (can easily be halved or doubled)
- 4 croissants that are a day old
For the almond syrup
- 1/4 cup milk (or almond milk)
- 2 tablespoons sugar
- 1 tablespoon almond extract
For the almond cream
- 3/4 cup ground almonds
- 1 stick butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon almond extract
- pinch of salt
- cream, to thin
For the topping
- 1/2 cup sliced almonds (more, or less, to taste)
- confectioners’ sugar, for dusting
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Grab some day-old croissants.
Note: This concept can be used with day-old homemade bread, too! Simply spread slightly stale bread with the almond cream, top with almonds and bake as instructed.
Slice the croissants in half lengthwise, as if you were going to make a sandwich. Leave a “spine,” opening the croissants like a book.
In a small saucepan, heat the milk, sugar and almond extract. Let it come to a simmer, and stir constantly until it begins to thicken. You’re not going for completely reduced here, just a thicker liquid. Remove from heat. Set to the side.
In a large bowl, combine the ground almonds, butter, confectioners’ sugar, almond extract and salt. As you mix, it should become a thick but spreadable mixture. If it is too thick, thin the mixture with a touch of cream. You’re aiming for the thickness of a soft almond butter.
Now grab those croissants. First, brush the inside surfaces with the milk mixture, ensuring good coverage but not so much that the croissants get soggy.
Spread the almond cream mixture on top of the brushed surfaces, reserving a bit to brush the tops of the pastries. Close the croissants and place them on the baking sheet.
Spread the tops of the croissants with a bit more of the almond cream mixture. The stickiness will help the almond pieces adhere.
Cover each croissant generously with almond pieces. If they fall off the side, stick them back on. Not all of the pieces will remain sticking, but they can easily be served alongside the croissant.
Bake for 8 to 15 minutes, or until the almonds on top are lightly browned and toasty. This is really to your preference; since there are no eggs and the croissants are already baked, you don’t have to look for specific signs of doneness. Once they are browned to your liking, remove from the oven, letting them cool for 5-10 minutes. Garnish with a a dusting of confectioners’ sugar and serve immediately.