These puff pastry croissants are a quick and easy way to enjoy bakery-style treats at home. With minimal effort, you can create perfectly flaky, golden-brown croissants filled with a moist and flavorful almond filling.
Why use puff pastry for croissants
Making Homemade croissants from scratch involves a time-consuming process of folding and chilling the dough multiple times to create those signature flaky layers. Using store-bought puff pastry simplifies the process, making it perfect for busy mornings or an easy weekend baking project. You’ll still get buttery, crisp, and airy croissants with a fraction of the effort.
Looking for more buttery and delicious pastry recipes? Look no further! Try this Cream cheese Danish, Apple Tarte Tatin with flaky crust, or challenge yourself with this Apple turnovers.
Ingredients you will need
Store-bought puff pastry: You’ll need one puff pastry sheet to make this puff pastry croissant recipe.
Unsalted butter: Soften the butter in the microwave for 5-10 seconds before using it.
Sugar: Use white granulated sugar for the filling.
Pinch of salt
Vanilla extract: You can replace it with almond extract if you prefer a stronger almond flavor.
Egg: Crack it into a small bowl and whisk well. You will use half for the almond filling and the other half as an egg wash.
Almond flour
All-purpose flour
Cooking tips
Use cold puff pastry: Keeping the dough cold ensures that the layers remain distinct and flaky.
Don’t overfill: Too much almond filling can leak out and burn while baking.
How to make puff pastry croissants
Prepare the oven and baking sheet: Preheat your oven to 425F (220C) and line a baking sheet with parchment paper.
Cut the puff pastry: Unfold the puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut the dough into 8 equal triangles and place them in the fridge while you prepare the almond filling.
Make the almond filling: In a bowl, combine the softened butter, sugar, salt, and vanilla extract. Whisk until light and fluffy. Add half of the whisked egg (save the other half for the egg wash) and mix well. Then, fold in the almond flour and all-purpose flour until fully combined.
Assemble the croissants: Take one puff pastry triangle out of the fridge and place it on your work surface. Spread about 1 tablespoon of almond filling over the triangle, leaving a small border around the edges. Start rolling from the short side of the triangle toward the pointed tip, keeping the roll tight but not squeezing the layers. Place each rolled croissant onto the prepared baking sheet, making sure the tip is tucked underneath to prevent unrolling while baking.
Apply egg wash and bake: Brush the croissants with the remaining whisked egg, ensuring an even coating. For an extra crunch, sprinkle some sliced almonds on top. Bake for 15-20 minutes or until the croissants are golden brown and puffed up beautifully.
Cool and serve: Allow the croissants to cool slightly before dusting them with powdered sugar. Serve warm with your favorite coffee or tea.
Filling options
While the almond filling in this recipe is rich and delicious, you can switch things up with different flavors.
Nutella croissants: Spread a thin layer of Nutella instead of almond filling.
Jam-filled croissants: Use a spoonful of raspberry, strawberry, or apricot jam for a fruity filling.
Savory croissants: Skip the sugar and almond flour, and fill with cheese, ham, or pesto for a more savory option.
Storing tips
Store cooled croissants in an airtight container at room temperature for up to four days. To make them crispy again, warm them in a 300F (150C) oven for 5-7 minutes.
If you need to store them longer, keep them in an airtight container in the fridge for up to one week. Reheat in the oven before serving.
You can also freeze unbaked puff pastry croissants on a tray until solid, then transfer them to a freezer bag. Bake straight from frozen for 20-25 minutes. Baked croissants can also be frozen for up to two months—just thaw and reheat before serving.
Recipe card
Puff pastry croissants
Equipment
- Digital kitchen scale
- Mixing bowl
- Whisk
- Rubber spatula
- Pizza Cutter or a large sharp knife
- Parchment paper
Ingredients
- 1 sheet store-bought puff pastry 9” by 14” (23cm by 35cm)
- 25 g unsalted butter softened
- 25 g white granulated sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- 1 egg whisked in a small bowl
- 25 g almond flour
- ½ tablespoon all-purpose flour
- Almond slices for topping
- Powdered sugar for serving
Instructions
- Preheat the oven to 425F (220C) and line a baking sheet with parchment paper.
- Unfold the puff pastry sheet on a work surface. Using a pizza cutter or sharp knife, cut the dough into 8 triangles and separate them. Place them in the fridge while preparing the almond filling.
- In a bowl, add the butter, sugar, salt, and vanilla extract. Whisk until the mixture is well combined and fluffy.
- Add half of the whisked egg (reserve the other half for the egg wash) and whisk until fully incorporated.
- Add the almond flour and all-purpose flour, then fold them in using a rubber spatula.
- Take one puff pastry triangle out of the fridge and place it on a work surface. Spread approximately 1 tablespoon of almond filling evenly over the triangle.
- Roll the croissant from the short side of the triangle towards the tip. The croissant should be rolled tightly but not so much that the layers are compressed.
- Place the croissant on the baking sheet with the pointed tip tucked underneath. Gently press on top of the croissant to secure its shape. Repeat with the remaining triangles.
- Brush the croissants with the reserved whisked egg and sprinkle the tops with sliced almonds.
- Bake for 15-20 minutes or until golden brown on top.
- Remove from the oven and let them cool before dusting with powdered sugar. Serve and enjoy!
Leave a comment