Name: Irresistible Almond-Filled Croissants
Prep time: 15 min
Cook time: PT-487533H52M51S
Total time: PT-487533H52M51S
Ingredients: 6 one‑day‑old large croissants; 1 tablespoon diced almonds (for garnish); Powdered sugar for dusting; Simple Syrup:; ¾ cup water; 3 tablespoons rum; 2 tablespoons granulated sugar; Almond Filling:; 1 cup almond flour (or almond meal); ½ cup granulated sugar; 1 stick (8 tbsp) salted butter, softened; 1 large egg; 1 teaspoon almond extract

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I love how day-old croissants can be turned into a bakery-worthy treat with just a few simple steps. These are moist, flaky, and rich with a sweet almond filling, wrapped in a light rum-scented syrup, topped with sliced almonds, and finished with a dusting of powdered sugar.

Irresistible Almond-Filled Croissants

Why You’ll Love This Recipe

I enjoy this recipe because it feels like a café indulgence without the effort of making croissants from scratch. The almond filling is buttery and nutty, the syrup adds moisture and flavor, and the finished pastry looks like it came straight from a pastry case. It’s perfect for brunch or an afternoon coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 one-day-old large croissants
1 tablespoon diced almonds (for garnish)
Powdered sugar for dusting

Simple Syrup:

¾ cup water
3 tablespoons rum
2 tablespoons granulated sugar

Almond Filling:

1 cup almond flour (or almond meal)
½ cup granulated sugar
1 stick (8 tbsp) salted butter, softened
1 large egg
1 teaspoon almond extract

Directions

I make sure my croissants are dry—either by leaving them uncovered overnight or by lightly baking fresh ones at 175 °F for 30–40 minutes, flipping halfway.
For the simple syrup, I combine water, rum, and sugar in a saucepan over medium heat until the sugar dissolves, then let it cool.
For the almond filling, I blend sugar, almond flour, and softened butter until smooth, then mix in the egg and almond extract until fluffy and spreadable.
I preheat the oven to 350 °F and line a baking sheet with parchment paper.
I quickly dip each croissant half—top and bottom—into the cooled syrup, shaking off excess so they don’t get soggy.
I spread 2–3 tablespoons of almond filling onto the bottom half, replace the top, and smooth a thin layer of filling over the top.
I sprinkle diced almonds on top and bake until golden and fragrant.
Once slightly cooled, I dust them with powdered sugar and serve warm or at room temperature.

Servings and timing

Servings: 6
Prep Time: about 15 minutes
Bake Time: 10–15 minutes
Total Time: about 45 minutes (including assembly and baking)

Variations

Sometimes I swap the rum for amaretto or leave it out entirely for a non-alcoholic version. I also like to add a bit of orange zest to the almond filling for a bright, citrusy twist.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I pop them in a 300 °F oven for about 5 minutes to refresh the crispness.

FAQs

Can I make these with mini croissants?

Yes, I just reduce the filling and baking time slightly.

Can I use store-bought almond paste?

Yes, but I mix it with a bit of butter to make it softer and easier to spread.

Can I freeze these after baking?

Yes, I wrap them tightly and freeze for up to a month. I reheat directly from frozen in the oven.

What can I use instead of rum in the syrup?

I use water with a splash of almond extract or orange juice for a flavorful alternative.

Can I make them ahead of time?

Yes, I assemble them the night before, store them in the fridge, and bake fresh in the morning.

Conclusion

I love how these almond-filled croissants turn something simple into something extraordinary. They’re rich, fragrant, and look as beautiful as they taste—making them perfect for impressing guests or treating myself.