Homemade Almond Croissants Recipe

I used an unusual trick while making Homemade Almond Croissants that I explain here, focusing on a laminating technique that simplifies the process.

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I can’t stop thinking about Homemade Almond Croissants. I wanted to write about an Almond Croissant Recipe that feels a little wild, not the tidy bakery version, because sometimes a rough edge makes a flaky layer more exciting.

The scent of warm all purpose flour and just a hint of almond extract pulled me in before I even tasted one. If you’re the sort who skim recipes fast and doubts you can get a real bakery crumb at home, you’re not alone.

This one kept nagging at me till I had to share the idea, not the rules.

Ingredients

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Gives structure and carbs not much protein, makes croissants fluffy.
Cold butter creates flaky layers, mostly fat, rich flavor, very indulgent.
Adds nutty taste and protein, gives almond filling it’s moist texture.
Sweetens dough and filling, simple carbs, helps browning and fermenting a bit.
Bind ingredients, add richness and color, small amount of protein.
Hydrates dough, adds mild sweetness and fat, keeps crumb tender.
Crunchy topping, boosts fibre and healthy fats, looks pretty on top.
Glaze adds glossy shine and subtle fruit sweetness not overpowering.

Ingredient Quantities

500 g (about 4 cups) all purpose flour

50 g (1/4 cup) granulated sugar

10 g (about 2 tsp) fine sea salt

7 g (1 packet) instant yeast

300 ml (1 1/4 cups) whole milk, cold

50 g (4 tbsp) unsalted butter, softened for the dough

250 g (about 1 cup) cold unsalted butter for laminating

2 large eggs (one for the dough, one for egg wash)

100 g unsalted butter, softened for the almond filling

100 g confectioners sugar (powdered sugar) for the filling

100 g almond flour (ground almonds) for the filling

1 tsp almond extract

1 tbsp all purpose flour (to help the filling bind)

100 g sliced almonds for topping

2 tbsp apricot jam for glazing

confectioners sugar for dusting, about 2 tbsp, optional

How to Make this

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1. Make the dough: whisk 500 g flour, 50 g sugar, 10 g salt and 7 g instant yeast in a bowl; add 300 ml cold whole milk, 50 g softened butter and one egg and mix/knead until smooth but slightly tacky, about 5-7 minutes by hand or 4-5 in a mixer; shape into a rectangle, wrap and chill 1 hour.

2. Prepare the laminating butter: put 250 g cold unsalted butter between two sheets of parchment and bash/roll into a flat rectangle about 20 x 15 cm, keep it cold in the fridge while dough chills; you want it cold but pliable not rock hard.

3. Butter encasing and turns: roll chilled dough to a rectangle about 40 x 25 cm, place the butter block centered on one half and fold the other half over to encase it; seal edges, chill 20 minutes if butter softens. Do three single letter folds (fold in thirds like a letter), chilling 20-30 minutes between folds if butter gets warm; keep everything cold, the butter must form distinct layers.

4. Roll and cut croissants: after final chill roll dough to about 40 x 30 cm and 4-5 mm thick; cut into 12-16 triangles (base about 8-10 cm); stretch each triangle gently at the base, roll tight from base to tip forming a crescent shape and place on parchment-lined trays with tips tucked under.

5. First proof and bake: brush shaped croissants with beaten egg (the second egg) for egg wash, chill 15 minutes if they feel too soft; proof at room temp until puffy and jiggly, 90-120 minutes depending on your kitchen. Preheat oven to 200 C (400 F) and bake 15-18 minutes until golden and flaky; cool on a rack.

6. Make the almond filling: beat 100 g softened unsalted butter with 100 g confectioners sugar until fluffy, stir in 100 g almond flour, 1 tbsp all purpose flour and 1 tsp almond extract until smooth and spreadable; if too thick beat a little to loosen, but use only the ingredients listed.

7. Fill and top: slice each cooled croissant about two thirds through or make a small cut, pipe or spoon a good amount of almond filling inside then spread some on top; press 100 g sliced almonds onto the top.

8. Second bake to set filling: return filled croissants to the oven at 180 C (350 F) for 8-12 minutes so the almond filling sets and almonds toast, watch closely so they dont burn.

9. Glaze and finish: gently warm 2 tbsp apricot jam and brush over hot croissants for shine, let cool a bit then dust with about 2 tbsp confectioners sugar if you like; serve warm or at room temp.

Tips and hacks: keep butter and dough cold at all times for crisp layers, you can freeze shaped croissants for 10-15 minutes before baking to improve rise, bake times vary so check color not just time, and if your filling seems runny chill it briefly before piping.

Equipment Needed

1. Kitchen scale for accurate grams (really important for pastry)
2. Large mixing bowl
3. Stand mixer with dough hook or a strong hand and wooden spoon for kneading
4. Rolling pin
5. Bench scraper or sharp knife for cutting and sealing dough
6. Parchment paper and rimmed baking trays
7. Pastry brush for egg wash and a small offset spatula or piping bag for the almond filling
8. Cooling rack
9. Measuring spoons/cups and a rubber spatula for mixing/scraping

FAQ

Q: Why did my butter leak out while I was laminating the dough? A: Most likely the butter got too warm and soft. Keep the butter block cold but pliable, chill the dough 20 to 30 minutes between folds, work on a cool surface, and use a bench scraper to handle the dough quickly. If you see butter seeping, stop and refrigerate for 15 to 30 minutes then continue.

Q: How many folds should I do and how long do I rest between them? A: Do three single turns, folding the dough into thirds each time. Rest the dough in the fridge about 30 to 60 minutes between turns so the gluten relaxes and the butter firms up. If your kitchen is warm, make those rests longer or pop the dough in the freezer for short chilling bursts.

Q: My croissants did not puff or show nice layers, what went wrong? A: Common causes are over proofing, butter too soft, or not enough layers. Make sure the butter stayed cold during laminating, proof the shaped croissants until puffy but not collapsed, and keep your folds tight and even so steam can lift the layers in the oven.

Q: Can I swap almond flour or use store bought puff pastry instead? A: You can use finely ground blanched almonds if you dont have almond flour, just pulse in a food processor but dont overprocess or it will turn oily. Store bought puff pastry will work for a quicker almond croissant but it wont have the same flaky, buttery layers as true laminated croissant dough.

Q: How should I store or freeze these croissants? A: Baked croissants keep at room temperature in an airtight container for up to two days but are best the first day. To freeze unbaked shaped croissants, place them on a tray, freeze until firm then bag them. Thaw in the fridge overnight and then let them proof at room temp until puffy before baking. Baked croissants can be frozen up to two weeks and reheated in a 160 C 320 F oven for about five to eight minutes to refresh.

Q: My almond filling is runny, how do I fix it? A: If your filling is too soft, chill it for 20 to 30 minutes so the butter firms up, or add a little more almond flour or the one tablespoon of all purpose flour to help bind. Also make sure your filling ingredients are well creamed so it spreads evenly without slipping out during baking.

Homemade Almond Croissants Recipe Substitutions and Variations

All purpose flour
- Bread flour, same weight, gives stronger gluten and a bit chewier crumb so the layers hold up better
- Pastry flour, same weight, makes a more tender, delicate croissant if you want softer layers
- 00 flour, same weight, for a very smooth dough and slightly silkier texture
- Whole wheat pastry flour, swap up to 25 percent of the flour for nuttier flavor and extra structure
Whole milk
- Buttermilk, same volume, adds a mild tang and richness but can slow the yeast a little so keep dough temps cool
- Half and half thinned with a splash of water, for richer dough if you like very buttery taste
- Full fat oat milk or almond milk, same volume, for a dairy free option use chilled so butter stays firm while laminating
- Soy milk, same volume, works well as a neutral dairy free substitute
Cold unsalted butter for laminating
- European style butter with higher butterfat, same weight, gives flakier, tastier layers just keep it cold
- Vegan block butter, same weight, use a solid block not spreadable tub for proper laminating
- Bakery margarine or vegetable shortening in block form, same weight, more stable at warm temps but less buttery flavor
- Mix of butter and a stable block margarine, same combined weight, helps with workability in very warm kitchens
Almond flour for the filling
- Finely ground hazelnuts or pistachios, swap by weight for a different nutty flavor
- Marzipan or almond paste, use about the same weight, blitz with the butter so it blends into a creamy frangipane
- Finely chopped toasted almonds, same weight but texture will be a bit more rustic so add a touch more binder like egg or flour
- Cashew meal, same weight, gives a milder, creamier filling if you want less almond forward flavor

Pro Tips

1) Keep everything cold, always. Chill the dough between folds, and if the butter gets too soft pop the whole thing in the fridge for 20 to 30 minutes. The butter should be cold but still bendy, not rock hard or soupy, otherwise your layers will smear and you wont get that flaky lift.

2) Don’t obsess over minutes, watch the look. Proof until the croissants are clearly puffy and jiggle a little when you shake the tray, not just until the clock says 90 mins. Same for baking: color is king, so take them out when theyre deep golden and flaky, not when the timer beeps.

3) Use a short freeze to help shape and rise. If your rolls flatten or lose their pointy tips, freeze shaped croissants for 10 to 15 minutes before baking. It firms the butter and helps them hold shape while the oven springs them up.

4) Treat the almond filling and finish with care. If the frangipane feels too loose chill it a few minutes before piping, and watch the almonds closely in the second bake so they toast but dont burn. Warm the apricot jam and brush while the croissants are hot for the best shiny glaze, and dust with powdered sugar only after theyre cooled a bit or itll melt away.

Homemade Almond Croissants Recipe

Recipe by Jot Punji

0.0 from 0 votes

I used an unusual trick while making Homemade Almond Croissants that I explain here, focusing on a laminating technique that simplifies the process.

Servings

servings

Calories

576

kcal

Equipment: 1. Kitchen scale for accurate grams (really important for pastry)
2. Large mixing bowl
3. Stand mixer with dough hook or a strong hand and wooden spoon for kneading
4. Rolling pin
5. Bench scraper or sharp knife for cutting and sealing dough
6. Parchment paper and rimmed baking trays
7. Pastry brush for egg wash and a small offset spatula or piping bag for the almond filling
8. Cooling rack
9. Measuring spoons/cups and a rubber spatula for mixing/scraping

Ingredients

500 g (about 4 cups) all purpose flour
50 g (1/4 cup) granulated sugar
10 g (about 2 tsp) fine sea salt
7 g (1 packet) instant yeast
300 ml (1 1/4 cups) whole milk, cold
50 g (4 tbsp) unsalted butter, softened for the dough
250 g (about 1 cup) cold unsalted butter for laminating
2 large eggs (one for the dough, one for egg wash)
100 g unsalted butter, softened for the almond filling
100 g confectioners sugar (powdered sugar) for the filling
100 g almond flour (ground almonds) for the filling
1 tsp almond extract
1 tbsp all purpose flour (to help the filling bind)
100 g sliced almonds for topping
2 tbsp apricot jam for glazing
confectioners sugar for dusting, about 2 tbsp, optional

Directions

Make the dough: whisk 500 g flour, 50 g sugar, 10 g salt and 7 g instant yeast in a bowl; add 300 ml cold whole milk, 50 g softened butter and one egg and mix/knead until smooth but slightly tacky, about 5-7 minutes by hand or 4-5 in a mixer; shape into a rectangle, wrap and chill 1 hour.
Prepare the laminating butter: put 250 g cold unsalted butter between two sheets of parchment and bash/roll into a flat rectangle about 20 x 15 cm, keep it cold in the fridge while dough chills; you want it cold but pliable not rock hard.
Butter encasing and turns: roll chilled dough to a rectangle about 40 x 25 cm, place the butter block centered on one half and fold the other half over to encase it; seal edges, chill 20 minutes if butter softens. Do three single letter folds (fold in thirds like a letter), chilling 20-30 minutes between folds if butter gets warm; keep everything cold, the butter must form distinct layers.
Roll and cut croissants: after final chill roll dough to about 40 x 30 cm and 4-5 mm thick; cut into 12-16 triangles (base about 8-10 cm); stretch each triangle gently at the base, roll tight from base to tip forming a crescent shape and place on parchment-lined trays with tips tucked under.
First proof and bake: brush shaped croissants with beaten egg (the second egg) for egg wash, chill 15 minutes if they feel too soft; proof at room temp until puffy and jiggly, 90-120 minutes depending on your kitchen. Preheat oven to 200 C (400 F) and bake 15-18 minutes until golden and flaky; cool on a rack.
Make the almond filling: beat 100 g softened unsalted butter with 100 g confectioners sugar until fluffy, stir in 100 g almond flour, 1 tbsp all purpose flour and 1 tsp almond extract until smooth and spreadable; if too thick beat a little to loosen, but use only the ingredients listed.
Fill and top: slice each cooled croissant about two thirds through or make a small cut, pipe or spoon a good amount of almond filling inside then spread some on top; press 100 g sliced almonds onto the top.
Second bake to set filling: return filled croissants to the oven at 180 C (350 F) for 8-12 minutes so the almond filling sets and almonds toast, watch closely so they dont burn.
Glaze and finish: gently warm 2 tbsp apricot jam and brush over hot croissants for shine, let cool a bit then dust with about 2 tbsp confectioners sugar if you like; serve warm or at room temp.
Tips and hacks: keep butter and dough cold at all times for crisp layers, you can freeze shaped croissants for 10-15 minutes before baking to improve rise, bake times vary so check color not just time, and if your filling seems runny chill it briefly before piping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.