Easy Almond Croissants

These easy almond croissants have a wonderful “homemade quality” to them but require half the effort of a traditional croissant thanks to the use of store-bought almond paste and puff pastry sheets. 

Almond Croissants piled high on a green cake stand

They are one of my favorite holiday recipes for Christmas morning breakfast because you can prep them the night before and then all you have to do the next day is bake! 

Watch my Video Demo of This Croissant Recipe Below!


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For more breakfast treats made with puff pastry sheets try my Sticky Bun Recipe, my Apple Cinnamon Pastries, or my Mini Ham and Cheese Croissants. All of these recipes would also be great for Christmas morning breakfast! 

What’s in an almond croissant?

An almond croissant is filled with almond paste and sometimes an egg and flour to create a lighter, fluffier texture. They are a popular treat in France! 

Making almond croissants with puff pastry couldn’t be easier! You’ll create an almond filling (recipe below) and then spoon it into the puff pastry. Brush with a little egg wash, top with almonds, and bake! 

close up of croissants dusted with powdered sugar

Step#1: Cut the Puff Pastry

  • Slice the puff pastry into 3″ x 5″ rectangles.
  • For this recipe, I recommend using the Pepperidge Farm brand of puff pastry sheets because it comes already scored into panels so all you have to do is cut each panel into 2 pieces are you are good to go!

a person cutting puff pastry sheets into rectangles

Step#2: Make the Almond Filling

  • Making the almond filling for these croissants becomes even easier with the help of store-bought almond paste because you are halfway there!
  • If you have some leftover you can put it to good use in my Raspberry Almond Cake, or my Pear Almond Tart, both equally delicious for holiday entertaining! 

Slicing almond paste with a serrated knife

What’s the Difference Between Almond Paste and Marzipan?

  • Almond paste and marzipan are totally different ingredients. Ironically they are usually sold next to each other in the store so it’s easy to make the mistake and think they are interchangeable. But they are not. For this recipe, you’ll need almond paste.
  • Marzipan is sweeter and used as a decorative ingredient to mold into shapes. Think of those hand-painted Italian fruits sold in Italian bakeries, that’s marzipan.
  • Almond paste is less sweet and used as an ingredient in baking. It has a more subtle almond flavor which I find needs a bit of almond extract to achieve a bold almond flavor for these croissants. 

Step#2: Fill the Croissants

  • Scoop a dollop of homemade almond cream in the center of each puff pastry rectangle.
  • For this, I like to use a mini cookie dough scoop, which will prevent you from adding too much.
  • Place two scoops in the center. 

a person folding over a corner of puff pastry over almond filling

Do not over-fill the croissants or the filling will ooze out once it starts to bake. Then fold over opposing corners to meet in the middle.

a folded croissant on a wooden cutting board

Step#3: Brush with Egg Wash and Top with Almonds

  • Brush each croissant with egg wash making sure to seal the overlapping flaps together.
  • This will also prevent them from opening when the pastry puffs up in the oven, which could then force the filling to spill out.
  • Then top with raw, slivered almonds. I think raw almonds with the skin on makes for a pretty rustic touch.

brushing puff pastry with egg wash

Make-Ahead Tip:

At this stage, you could cover the croissants with plastic wrap and refrigerate them until ready to bake.

placing raw almonds on top of croissants reading for the oven

Step#4: Bake and Serve

Bake the croissants for 20 minutes until puffed up and golden brown. Then allow them to cool slightly, before dusting with powdered sugar. The sugar adds a nice Christmasy touch to them! 

But if you add it too soon while the croissants are still warm, it will melt. So just give them a few minutes to cool. And then sit back and watch them disappear in minutes!

freshly baked almond croissants on a sheet pan

Can you freeze these croissants?

  • Yes! After the pastries are assembled place the tray in the freezer to harden up.
  • Once frozen you can place them in a resealable freezer container, lined with wax paper in between the layers.
  • Then bake when you are ready to serve. No need to thaw first.

A person placing a freshly baked croissant on a platter

More Christmas Morning Breakfast Recipes!

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Almond Croissants Piled on a Platter

Easy Almond Croissants

Yield: 12
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Easy Almond Croissants using store-bought puff pastry. Perfect for Christmas morning breakfast!


  • ¼ cup of unsalted butter
  • ¼ cup powdered sugar
  • 4 oz of almond paste
  • 3 eggs
  • ½ tsp almond extract
  • 3 tbsp flour
  • 1 package puffed pastry (you will need 2 sheets)
  • 1 egg, lightly beaten
  • ¾ cup sliced almonds


  1. Preheat oven to 400F.
  2. Beat together butter, sugar, and almond paste until combined.
  3. Add 2 eggs, one at a time, reserving the 3rd egg for the egg wash. Then add the almond extract.
  4. Add flour slowly until just combined.
  5. Cut out a 3 x5 square of puffed pastry. Place 2 tbsp of almond paste in the center. Take one corner and fold it over the cream, and then take the other corner and fold it over the top.
  6. At this stage, you could cover with plastic wrap and place your tray in the fridge overnight. And then the next morning proceed as follows.
  7. Lightly beat 1 egg, and then with a pastry brush, brush the egg wash over the pastries. Sprinkle with 1 tbsp of almonds
  8. Place in the oven 20 mins until puffed and golden brown.


Do not overfill the croissants or the filling with ooze out when baking! A little dab will do ya!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 49mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 5g
Brownie cake scooped into a mug with ice cream

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  1. These are delicious and not hard to do especially if you buy the dough. I decided to make a full strudel rather then the individual croissants, just allows for smaller pieces 🙂 but either way – it was a hit and gone next morning ( and I made these late afternoon)

  2. I couldn’t find Almond Paste, so I used Solo Almond filing and skipped the making of the filling. Super quick and easy, and tasty enough!

    1. Glad to hear that worked, sinc ethat is what I have on hand and I am about to try out this recipe.

      Looking over recipe instructions, I notice the eggs are not actually separated (whites from yolks). They are just used not all three used at the same time.

  3. I used the whole 8 Oz box of almond paste for 8 croissants. I thought that was a lot of filling. It didn’t spill over because I brushed the squares with egg white before putting filling inside. I also flattened each pastry after sealing the filling in.

  4. Hi. I made these this morning and my filling ran all over the place in the oven. Have you ever had this happen before? Do you think that I should add more flour to the filling? I followed the directions perfectly.

    1. Ahh yes that can happen for a few reasons 1.) the pastries didn’t have enough egg wash to keep them sealed, the pastries were too warm when they hit the oven, or not enough flour was used. Yes I would add a bit more flour 1-2 tbsp, seal the pastries with extra egg wash, and pop in freezer for 10 mins before baking, that should assure success next time! 🙂

  5. Hi Beth. This recipe looks great. Thank you sharing. Unfortunaley when I put these in the oven the filling oozed out sticking to the other crossiants. I only put 1tbsb of filling instead of 2. What would have cause this to happen?

    1. Ahh yes that can happen for a few reasons 1.) the pastries didn’t have enough egg wash to keep them sealed, the pastries were too warm when they hit the oven, or not enough flour was used. Yes I would add a bit more flour 1-2 tbsp, seal the pastries with extra egg wash, and pop in freezer for 10 mins before baking, that should assure success next time! ?

  6. Hi it says: 4 oz of almond paste (* see link below for how to make almond paste)

    But I can’t find a link to the almond paste ee