Buttery Almond Filled Croissants

Name: Buttery Almond Filled Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 croissants
Ingredients: 500g all-purpose flour; 10g salt; 40g granulated sugar; 10g instant yeast; 300ml cold water; 250g unsalted butter (cold); 200g almond paste; 100g powdered sugar; 1 large egg (for egg wash); 1 teaspoon almond extract

Highlighted under: Sugary Delights

I absolutely adore making Buttery Almond Filled Croissants at home. The golden, flaky pastry gives way to a sweet, rich almond filling that takes my breakfast game to the next level. Each bite is a heavenly combination of buttery goodness and nutty flavor, making them the perfect treat for any occasion. The secret is in the laminated dough, which, while it might seem intimidating, is truly rewarding once you get the hang of it. I promise you’ll find these croissants irresistible!

Created by

Tabitha Green

Last updated on 2026-02-16T00:43:36.269Z

When I first tried my hand at making croissants, I was both excited and nervous. My kitchen filled with the delightful aroma of butter and almonds, and I was amazed by how easy it was to create such a gourmet treat. Using quality ingredients like fresh butter and almond paste made a noticeable difference. This intricate process became a cherished weekend ritual for me.

Over time, I learned that the key to achieving perfectly flaky layers lies in the dough's temperature. Keeping everything cool, especially the butter, ensures the layers remain distinct and create that wonderful texture we all love in croissants. It's rewarding to serve these to friends and family!

Why You'll Love These Croissants
Rich almond flavor with a buttery pastry shell
Perfect for breakfast, brunch, or a sweet afternoon treat
A fun baking project that impresses friends and family

Understanding Laminated Dough

Laminated dough is the heart of these Buttery Almond Filled Croissants, creating those delightful flaky layers. To achieve this, it's essential to keep the butter and dough at the right temperature. If the butter starts to soften too much while rolling, it can leak out and create a greasy texture. To prevent this, I recommend using cold ingredients and working quickly. If you notice the dough or butter becoming too warm, take a short break in the fridge to firm them up again.

During the lamination process, aim for even thickness in each roll. After each fold, your dough should feel smooth and elastic. If you find it tearing easily, it’s a sign that it might be overworked or you need to let it rest longer. Proper resting helps relax the gluten, ensuring the final croissant has a tender bite. Keep an eye on the dough as it rises—bake it once it’s puffed up and doubled in size for the best texture.

Ingredient Insights

Almond paste is a key player in the filling, providing a rich flavor and a smooth consistency that complements the buttery croissant perfectly. If almond paste is not available, you can substitute it with marzipan, but keep in mind it will be sweeter. Additionally, feel free to adjust the almond extract based on your taste preference—reduce it for a milder flavor or increase it for a more pronounced almond note.

When preparing your almond filling, be sure to mix it until fully blended and smooth. This prevents any lumps, which can alter the texture of the filling when baking. The powdered sugar adds sweetness and helps create a creamy consistency, so ensure you sift it before mixing—this is especially important if you live in a humid area where sugar can clump.

Ingredients

Let's gather the ingredients you'll need to make these delectable croissants.

For the Pastry

500g all-purpose flour
10g salt
40g granulated sugar
10g instant yeast
300ml cold water
250g unsalted butter (cold)

For the Almond Filling

200g almond paste
100g powdered sugar
1 large egg (for egg wash)
1 teaspoon almond extract

Now that we have our ingredients, let’s move on to the preparation steps.

Instructions

Follow these steps carefully to achieve the best results.

Prepare the Dough

In a large bowl, combine flour, salt, sugar, and yeast. Gradually add cold water until a dough forms. Knead for about 7 minutes until smooth. Cover and refrigerate for 30 minutes.

Laminate the Dough

Roll out the chilled dough into a rectangle about 1 cm thick. Place cold butter in the center, folding the dough over to encase it. Roll out and fold the dough into thirds. Chill for 15 minutes and repeat this process twice.

Make the Filling

In a bowl, mix almond paste, powdered sugar, and almond extract until smooth. Set aside.

Shape Croissants

Roll out the laminated dough into a rectangle. Cut into triangles and place a spoonful of almond filling at the wide end. Roll tightly and shape into a crescent.

Proof and Bake

Place croissants on a baking sheet lined with parchment paper. Let them proof for 30 minutes. Preheat the oven to 200°C (400°F) and bake for 20 minutes, or until golden brown.

Once out of the oven, let them cool slightly before serving. Enjoy your homemade treats!

Pro Tips

Be patient with the rolling and folding process
it’s key to flaky layers. Feel free to experiment with different fillings like chocolate or hazelnut as well!

Make-Ahead Tips

These croissants can be made ahead of time, making your mornings easier. After shaping the croissants, you can place them on a tray, cover them tightly, and freeze. Once frozen, transfer them to a freezer bag for up to a month. When you're ready to bake, place them on a baking sheet and let them rise at room temperature for 1 to 2 hours until puffed before baking. This allows for fresh-baked croissants any time you desire.

You can also prepare the laminated dough in advance. After rolling and folding, wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you're ready to use it, let it sit at room temperature for about 15 minutes to soften slightly before rolling out the dough again. This preparation reduces the time and effort involved on the day you want to enjoy these delightful pastries.

Troubleshooting Common Issues

If your croissants don't rise as expected, you may want to check the freshness of your yeast. Instant yeast should be stored in a cool, dry place and can lose potency over time. Make sure to proof your yeast in warm water with sugar before incorporating it into your dough for optimal rising. Poor yeast performance can lead to denser, less flaky croissants.

Another common issue is the butter leaking out during baking, leading to soggy bottoms. This often occurs if the butter is too warm when you roll it into the dough. If you encounter this problem, ensure your butter remains cold and firm throughout the lamination process. Also, watch your baking times closely—underbaking can lead to a dense texture, while overbaking can dry them out. A golden brown color on the edges indicates they’re ready to come out of the oven.

Questions About Recipes

→ Can I freeze these croissants?

Yes! You can freeze the shaped but unbaked croissants. Just bake them directly from the freezer, adding a few extra minutes to the baking time.

→ How do I know when the croissants are done?

Look for a golden brown color and a crispy texture. You can also tap the bottom; it should sound hollow.

→ What can I substitute for almond paste?

You can use marzipan or make your own using ground almonds and sugar, or simply use a mix of crushed almonds, sugar, and a little bit of water.

→ Is it necessary to use cold ingredients?

Yes! Keeping the butter and dough cold helps to create the flaky layers that are the hallmark of good croissants.