Almond Croissants - baking a bunch for brunch

Almond Croissants - baking a bunch for brunch

Almond croissants are one of my favourite brunch treats, if you have a crowd to feed and you have a wee bit of time you can whip up a big batch for under $30, you hardly need any baking skills, I promise.

The trick is the syrup you dunk them in prior, it seems a faffy step, but you really don't want to skip it. It balances out all the baking times and means your croissants are glossy and crisp not dry and burnt. 


For the syrup 

1 tbs vanilla essence 

4 tbs caster sugar

1 1/2 cup water 


For the croissants 

12 pack bake at home croissants (you can get these from Coles for about $9)  

1 1/2 cup almond meal 

100g butter 

1 cup sugar

1/2 tsp almond extract

2 eggs 

1/4 cup flaked almonds

icing sugar to finish 


Pre-heat oven to 180*

   1 Pop the syrup ingredients into a saucepan and bring to the boil, once sugar is dissolved remove from heat and allow to cool.

   2 Cream 100g butter and 1 cup sugar with electric mixer

   3 Add 2 eggs and beat for 1 min

   4 Add 1/2 tsp almond essence and mix well

   5 Stir in 1 1/2 cups almond meal until all nice and smooth

  6 Line trays with baking paper  

  7 Cut croissants along the outer curved section till nearly through, I know you’ll be tempted to cut along the smaller part that dips in.. but its so much easier to fill from the larger outer curved section.

   8 Dunk the cut croissants in the cooled syrup mixture, about ten seconds each should do, not too long you don't want any squishy bits after baking. 

    9 Fill each croissant with about 2 heaped desserts spoons of filling, pushing and smoothing it right into the corners.

   10 Spread a heaped dessert spoon of the mixture on top of the croissants and top with flaked almonds making sure they’re stuck right on well. 

   11 Bake in the oven for about 15 mins, we all know ovens can be so temperamental so keep an eye out, mine take closer to 20 sometimes.  You’ll know when they’re ready, they’ll be golden and flakey and smelling incredible. 

   12  Dust with icing sugar and serve! Yum! 


I love eating them warm from the oven with a strong black coffee or cup of tea, they hold up very well the next morning too (if you have any left!). You can store them in an air tight container for a day, but after that I wouldn’t give them much of a look.  


There’s so many variations you can make, sometimes I split the pack and make six of each.

Nutella Replace 1/2 the almond meal with hazelnut meal, add 1/2 cup Nutella and 2 tbs cacao powder. Once baked push two little meringue kisses into the still soft topping and shake on some sprinkles.

 Almond and Raspberry pop three or four fresh raspberries into the croissant before baking, dipping them lightly in cornflour first can help them retain their shape. 

 Almond with Lemon and Blueberry grate the zest of one lemon and stir into the mixture before filling the croissants, pop five or six fresh blueberries into the croissant before baking. 


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