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Almond Croissant Puff Pastry Recipe

Almond Croissant Puff Pastry Recipe

Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine French
Servings 8 Croissant
Calories 490 kcal


  • 2 Sheets froze puff pastry (thawed completely).
  • ½ Cup Butter (unsalted, cut into pieces and refrigerated).
  • ½ Cup Sugar.
  • ½ Cup Water.
  • Cup Sliced almonds.
  • 1 tsp Almond extract.
  • 1 Egg (lightly beaten).
  • Powdered sugar (for sprinkling over at the end.
  • Pastry cream/almond paste (for filling if desired).


They may not be huge and flakey with loads of layers, but they’re as flaky and full of butter as you can get!

  • Preheat the oven to 425oF.
  • Line your baking sheet with parchment paper.
  • Ensuring that the puff pastry is completely thawed, take one sheet and cover it with pieces of butter. Cover this with another sheet.
  • Using a rolling pin, roll out the pastry into thinner and larger rectangles, preferably double the size you began with. Remember to be gentle while rolling the pastry since it can easily tear.

Alternatively, you can roll out a single plain sheet of pastry, slice it into triangles and roll it

  • Once your larger rectangles are ready, take a knife or pizza cutter and cut the rectangles into smaller triangles (zig-zag pattern) from top to bottom.
  • Fold the bottom of each triangle and roll it into a croissant-like shape.
  • Place all your croissants on the baking sheet and brush the tops with the beaten egg.
  • Place in the oven for 20 minutes.
  • While the croissants bake, heat sugar and water over medium flame. Stir continuously to dissolve all the sugar. Remove from heat, let it cool, and add almond extract. This makes your almond syrup.
  • When 20 minutes are up, take the croissants out of the oven and brush them generously with the almond syrup. Next, take the sliced almonds and press them onto the croissants as well.
  • Place the croissants back in the oven and bake for another 5 to 10 minutes until the surface starts to become golden, which means the almonds are toasting.
  • Carefully cover the croissants with foil, so they don't burn and bake for another 10 minutes to ensure their insides are done.

You can cut one croissant open to check if you aren’t sure. If it still seems doughy, put the sheet back in the oven and keep checking after every 5 minutes till they’re done

  • When done, let the croissants cool. Sprinkle sugar powder, and if desired, fill with pastry cream or almond paste
Keyword Almond Burfi, Almond Burfi Recipe, Almond Croissant, Almond Croissant Puff Pastry Recipe, Almond Recipe, Pastry Recipe, Puff Pastry Recipe