Easy Double-Baked Almond Croissants

These Double-Baked Almond Croissants are an easy way to impress friends and family. Revive day-old croissants with a delicious, sweet frangipane almond filling.

Admittedly, croissants were not my most favourite pastry.

Maybe it was because to me, they seemed plain and boring.

My mother-in-law would get mini croissants as a snack, and I’d always pass them over for a wife cake instead.

That all changed when I tasted my first double-baked almond croissant.

What’s a croissant?

First off, before we get to the double-baked version, a croissant simply is a buttery, laminated yeasted dough, often found in bakeries and cafes.

The layers of butter in the dough create steam and puffs up in the oven, creating lightness and flakiness. 

When bakeries aren’t able to sell out of their fresh croissants, they turn the leftovers into a even more delicious pastry.

Ingredients you’ll need

Enter…. the double-baked almond croissant.

Sometimes we have extra croissants (my kids love them) on hand, and they’ll ask me to make these Double-Baked Almond Croissants.

This is such an easy recipe to make, especially if you’ve already got bakery-made croissants. 

You’ll need:

• day-old croissants
• sugar syrup
• frangipane filling
• powdered sugar
• flaked almonds

What is frangipane?

Frangipane is a sweet filling made from ground almonds, butter, eggs and sugar.

It is found in many baked goods, such as Bakewell Tarts, or in Matcha Almond Bostock.

How to make them

Revive day-old croissants by being slicing them in half, and soaking them with syrup. This softens the pastry and adds some sweetness. 

Then, spread a delicious thick almond frangipane filling on the inside. 

Put the tops back on, and then spread some of that frangipane filling on the exterior.

Spinkle flaked almonds on top. 

Bake the croissants (thus, double-baked) in the oven until the filling is cooked and fragrant. 

How to store & reheat

Enjoy the almond croissants freshly baked. 

Otherwise, store in an airtight container at room temperature for up to 1 day.

To reheat, bake them in a 350F oven for 10-15 minutes, until warmed through. 

I don’t recommend microwaving them as the croissants will lose their crispness.

Other delicious breakfast recipes

Be sure to try these other breakfast recipes:

Matcha Almond Bostock

Turkey & Egg Breakfast Croissants

Sourdough Liege Waffles

Matcha French Toast

Chocolate SunButter Pop Tarts

You can make these delicious Double-Baked Almond Croissants easily for breakfast or brunch and impress your family and friends.

Also, if you don’t care for croissants, these might just change your mind (just like they did for me)!

Let me know if you try out my simple recipe. Tag me on Instagram @siftandsimmer or leave me a comment/rating below.

Print Recipe

5 from 7 votes

Double-Baked Almond Croissants

A simple recipe to revive day-old croissants into a delicious almond frangipane-filled treat.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast

Cuisine: American, French

Servings: 4

Calories: 483kcal

Author: Michelle | Sift & Simmer

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Simple Syrup:

• ¼ C granulated sugar
• ¼ C water

Frangipane:

• 4 croissants day-old
• 3 Tbsp salted butter softened
• ½ C granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 C almond flour

Garnish:

• ¼ C flaked almonds
• powdered sugar

Instructions

Make the syrup:

• In a small saucepan, combine the sugar and water and heat until the sugar dissolves. Remove from heat.

Make the frangipane:

• In a medium bowl, cream together the softened butter and sugar until light and fluffy.
• Add in the eggs, vanilla, almond extract and stir to combine.
• Next, add in the almond flour and use a spatula to incorporate the mixture.

Assemble:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Slice the croissants in half lengthwise (not cutting it completely through).
• Brush the sugar syrup on the insides of each croissant.
• Divide the frangipane filling into 4 and place about ¼ of the mixture on one half of the croissant. (Leave about 2 Tbsp of the filling for brushing on the tops).
• Place the top back on.
• With the remaining frangipane, smear about ½ Tbsp onto the tops of the croissants.
• Sprinkle the top with flaked almonds.
• Bake in the oven for 25-30 minutes until the filling is baked through. (Place a piece of foil to cover at around 15 minutes if the tops are browning too quickly).
• Remove from oven. Let cool.
• Dust with powdered sugar and serve.

Nutrition

Calories: 483kcal | Carbohydrates: 64g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 374mg | Potassium: 101mg | Fiber: 1g | Sugar: 44g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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