Double-Baked Almond Croissants
A simple recipe to revive day-old croissants into a delicious almond frangipane-filled treat.
Servings 4
Calories 483kcal
Ingredients
Simple Syrup:
- ¼ C granulated sugar
- ¼ C water
Frangipane:
- 4 croissants day-old
- 3 tablespoon salted butter softened
- ½ C granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon 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 tablespoon of the filling for brushing on the tops).
- Place the top back on.
- With the remaining frangipane, smear about ½ tablespoon 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