Croissants With Almond Filling

Name: Croissants With Almond Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon salt; 1 tablespoon active dry yeast; 1 1/4 cups whole milk, warmed; 1/2 cup unsalted butter, softened; 1/2 cup unsalted butter, cold and cubed for laminating; 1 large egg, for egg wash; 1 cup almond flour; 1/2 cup powdered sugar; 1/4 cup unsalted butter, softened; 1 large egg; 1 teaspoon almond extract

Highlighted under: Oven Food

I’ve always been captivated by the flaky, buttery layers of croissants, and when I discovered almond-filled variations, my heart was set. Making croissants from scratch may seem daunting, but I promise the process is worth it. The aroma of freshly baked croissants wafting through your kitchen is irresistible, and knowing they’re filled with a rich and nutty almond paste makes them even more special. Trust me, once you try these croissants, they’ll become a favorite for breakfast or a delightful afternoon treat.

Created by

Zadie Whitmore

Last updated on 2026-01-24T09:13:35.124Z

During my journey to perfect the croissant, I spent numerous weekends experimenting with butter temperatures and folding techniques. The key I discovered is in the resting times; allowing the dough to relax is crucial for achieving that tender and airy texture. I made my first batch with an almond filling, and I was hooked. The sweet, marzipan-like essence of the filling pairs beautifully with the delicate layers of the pastry.

I've learned to be patient, as the process involves multiple steps, but seeing the golden, flaky results made every moment worthwhile. My family couldn't get enough of the croissants, especially when I served them warm with a dusting of powdered sugar. It’s the little details that transform a good pastry into an extraordinary treat!

Why You Will Love These Croissants
Flaky, buttery perfection that melts in your mouth
Nutty almond filling that adds a delicious twist
Perfect for breakfast or special occasions

Understanding Croissant Dough

The foundation of a great croissant lies in its dough, which requires both time and technique to achieve that characteristic flakiness. The combination of all-purpose flour, warm milk, and the perfect balance of sugar and salt makes this dough tender. When incorporating yeast, ensure the milk isn’t too hot, as high temperatures can inhibit fermentation, leading to a less airy texture. Watch for bubbles forming after mixing—it’s a good sign that the yeast is active and ready to work its magic.

During kneading, aim for a smooth and elastic texture, which typically takes about 10 minutes. This stage is crucial as it develops gluten strength, contributing to the dough’s structure. If the dough seems sticky, dust a little flour, but avoid over-flouring, as it can result in a dense, dry croissant. After the first rise, the dough should double in size, indicating that it’s ready for lamination.

Perfecting the Lamination Process

Laminating the dough properly is essential for creating layers—this is what gives croissants their flaky texture. When rolling out the dough, ensure it’s a large rectangle with even thickness to avoid uneven layers. The cold, cubed butter should be firm; if it's too soft, it can blend into the dough rather than staying distinct, which is crucial for the layers. Each fold helps to create those airy pockets, so it's important to chill the dough between folds to keep the butter from melting.

If you notice the dough shrinking back while rolling, it’s a sign it needs more resting time in the fridge. Ideally, after each fold, chill the dough for at least 30 minutes to allow the gluten to relax. Following this process three times ensures you capture enough air between layers, leading to the perfect rise in the oven.

Filling and Baking Your Croissants

The almond filling not only adds flavor but also moisture, making each bite a delightful contrast of textures. It’s essential to mix the filling until it's completely smooth, as any lumps can interfere with the rolling process and affect overall appearance. If you prefer a sweeter filling, feel free to adjust the powdered sugar to your taste, keeping in mind that the croissants will also gain sweetness from the outer layers when baked.

Baking is the final and critical step where you develop that golden-brown exterior. Keep an eye on your croissants as they bake; they should rise significantly and turn a deep golden color within 20-25 minutes. If you notice uneven browning, rotate the baking tray halfway through the baking time. Allow them to cool for a few minutes before serving to let the structure set up a bit, enhancing their flaky quality.

Ingredients

For the Croissant Dough

4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon salt
1 tablespoon active dry yeast
1 1/4 cups whole milk, warmed
1/2 cup unsalted butter, softened
1/2 cup unsalted butter, cold and cubed for laminating
1 large egg, for egg wash

For the Almond Filling

1 cup almond flour
1/2 cup powdered sugar
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon almond extract

Instructions

Make the Croissant Dough

In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy. Add flour, salt, and softened butter; mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Prepare the Almond Filling

In a mixing bowl, combine almond flour, powdered sugar, softened butter, egg, and almond extract. Mix until smooth and set aside.

Laminate the Dough

Roll the dough into a large rectangle. Place the cold, cubed butter in the center and fold the edges over to encase it. Roll the dough out again into a rectangle, then fold it into thirds. Repeat this process two more times, chilling the dough between folds.

Shape the Croissants

After the final fold, roll the dough into a large rectangle and cut it into triangles. Place a spoonful of almond filling at the base of each triangle, then roll them up. Curve the ends to shape them into crescents.

Bake the Croissants

Place the croissants on a baking tray lined with parchment paper. Let them rise for 30 minutes, then brush with egg wash. Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes until golden brown.

Pro Tips

For the flakiest croissants, ensure your butter is cold and avoid overworking the dough. Also, try incorporating a bit of vanilla into the almond filling for an extra layer of flavor.

Storage Tips

If you've made a large batch, these almond-filled croissants can be stored in an airtight container for up to two days at room temperature. For longer storage, wrap each croissant individually in plastic wrap and place them in a freezer-safe bag. Properly frozen, they can last for up to a month. Just reheat them in the oven at 375°F (190°C) for about 10 minutes to bring back their flakiness without drying them out.

Reheating directly from frozen works well, although you might need to increase the time slightly. If you feel like getting creative, consider using almond croissants as a base for bread pudding or French toast; just soak them in a custard mixture and bake as you normally would. This way, you can enjoy a delightful treat using leftovers.

Variations to Try

While the almond filling is delicious, you can experiment with other flavors too. For a chocolate variation, simply replace the almond filling with a mix of chocolate ganache or chocolate chips. This adds a rich twist that chocolate lovers will enjoy. Alternatively, mix in some fresh fruit or berries with the almond filling for a fresh, fruity flavor to contrast with the nutty notes.

If you're looking to switch up the texture, consider adding chopped nuts, like hazelnuts or pecans, to the almond filling for extra crunch. Just be mindful of the proportion, as too many nuts can overpower the filling. Don’t hesitate to drizzle a simple glaze of powdered sugar and milk over the baked croissants for a touch of sweetness!

Questions About Recipes

→ Can I use store-bought croissant dough?

Yes, if you're short on time, store-bought dough will work, but the homemade version offers a richer flavor.

→ How can I store leftovers?

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

→ Can I add chocolate to the filling?

Absolutely! Feel free to mix in chocolate chips or spread a layer of chocolate before rolling the dough.

→ What if I don’t have almond flour?

You can grind blanched almonds in a food processor to make your own almond flour, or substitute with hazelnut flour for a different flavor.