How about treating yourself to deliciously flaky Almond Croissants? Better yet, made with leftover Sourdough Croissants! What better way to use up sad-looking leftover pastries than filling them with a nutty almond filling and baking them again with crunchy flaked almonds on top?
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Why Make Our Sourdough Almond Croissants From Scratch?
The best croissants are the homemade ones - it's a fact! So if you have some time on your hands and want to spend some quality time in the kitchen and take the credit for all the compliments you will receive afterwards, this is a beautiful project to take on.
Making almond croissants from scratch for us only means one thing: SOURDOUGH CROISSANTS! We are obsessed with naturally leavened pastries (all those pain au chocolat, cruffins and Danish pastries), and there is no better pastry than a good old French Croissant, stuffed with deliciously nutty frangipane filling (we also use it in Apple Fragipane Tart and Galette Des Rois)!
Making your own almond croissants also means that you can adjust the sweetness of it! You can also add various extras: like dark chocolate, a dash of spiced rum or some dried cherries!
And if you don't fancy making laminated dough for croissants, try our Almond Croissant Sourdough Focaccia - it's one of the best things we've ever made!
Ingredients and Substitutes
Here's your shopping list (or cupboard raiding):
- caster sugar: also known as superfine sugar is used to make sugar syrup and in the almond filling.
- water: tap water is fine.
- almond extract: choose high-quality extract to make these croissants extra nutty and fragrant.
- butter: we used unsalted, room temperature butter. If you can, use European-style butter.
- egg: a small egg in the UK, medium in the US.
- ground almond: also known as almond flour or almond meal. It can be replaced with hazelnut flour for Hazelnut Croissants.
- vanilla bean paste: we used Nielsen Massey.
- flaked almonds: also known as sliced almonds or slithered almonds. Use untoasted, as they will brown in the oven.
- croissants: ideally, older croissants, 1-2 days old. They will hold their shape better and will crumble less. We highly recommend making your own Sourdough Croissants, and using any leftovers in this recipe! This way you will make these Almond Croissants completely from scratch!
Method
These Almond Pastries contain three main elements: old croissants, sugar syrup and almond filling.
Step 1: Make or Buy and Age Plain Croissants
Whether you buy or make your own Sourdough croissants, leave them for a day or two before using them in this recipe.
Step 2: Make Sugar Syrup
This step is required if your croissants are dry and stale. If they are still looking relatively, fresh, skip it - you don't need to reintroduce extra moisture.
Pour the water and caster sugar into a small saucepan and set over medium heat. Stir until sugar dissolves. As soon as the mixture starts to bubble, take it off the heat and stir in the almond extract. Set it aside.
Step 3: Make Almond Croissant Filling
In a large mixing bowl, add the softened butter, almond flour, sugar, egg, almond extract, vanilla and a pinch of salt. Using a handheld electric mixer, beat for a minute until everything is incorporated and the mixture is smooth.
Step 4: Assemble and Bake
Preheat the oven to 180°C Fan. Line a baking tray with baking parchment.
Cut each sourdough croissant in half. Using a pastry brush, smother the cut sides of the croissants with sugar syrup (this will reintroduce some moisture into old croissants).
Spread a tablespoon of almond filling on each of the bottom halves of the croissants, then cover with the top halves.
Spread another tablespoon of almond mixture across the middle of each croissant. Scatter flaked almonds on top and press them down gently to make sure they stick.
Bake in the centre of the oven for 12-14 minutes.
Leave the almond croissants to cool down and dust with some icing sugar if you wish just before serving!
Video
Storing
Once the croissants are at room temperature, store them in an airtight container in a cool dark cupboard. Almond Croissants do not need to be refrigerated. Eat them within 2-3 days. To bring them back to life, heat them up in the other at 180 C for 4-5 minutes.
We do not recommend freezing almond croissants. The moisture in the pastry will make them too soggy to enjoy after thawing. However, you can freeze unfilled plain Sourdough Croissants, and then use them at a later date to make Almond Croissants.
How To Best Enjoy These Nutty Sourdough Croissants?
The best way for us to enjoy sourdough almond croissants is with a cup of coffee or unsweetened tea! There is something very special about sweet and nutty sourdough pastry that complements the bitter notes of a brewed drink.
We suggest serving almond croissants cooled to room temperature on the same day that they are baked. This way the exterior will be crispy, and the almond filling soft and gooey. But if you cannot wait for the croissants to cool down, we understand! Many people we know love them warm (just make sure the filling isn't piping hot - you don't want to burn your tongue!).
Other Sourdough Pastry Recipes
Do you love making sourdough pastries from scratch? Us too! They are the most satisfying things to make in the world. Here are some of our favourites, whether you're looking for a sweet or a savoury treat!
Sweet Pastries
Savoury Pastries
And if you don't yet have a sourdough starter, you can make one from scratch and learn to maintain it!
Christmas Sourdough ebook
Celebrate the holiday season with a unique twist this year with our 24 Christmas Sourdough recipes! Discover the magic of using active sourdough starter, sourdough discard, and leftover baked sourdough bread to create a memorable and flavoursome Christmas feast.
Recipe Card
Sourdough Almond Croissants
Ingredients
For Sugar Syrup:
- 60 ml water
- 50 g caster sugar
- 1 teaspoon almond extract optional
For Almond Croissants:
- 6 sourdough croissants old and going stale
- 80 g butter unsalted, softened
- 1 egg small
- 40 g ground almond
- 100 g caster sugar
- 2 teaspoon almond extract
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
- 70 g flaked almonds
Instructions
Make The Syrup:
- Pour the water and caster sugar into a small saucepan and set over medium heat. Stir until sugar dissolves. As soon as the mixture starts to bubble, take it off the heat and stir in the almond extract. Set it aside.
Make The Almond Filling:
- In a large mixing bowl, add the softened butter, almond flour, sugar, egg, almond extract, vanilla and a pinch of salt. Using a handheld electric mixer, beat for a minute, until everything is incorporated and the mixture is smooth.
Assemble:
- Preheat the oven to 180°C Fan. Line a baking tray with baking parchment.
- Cut each sourdough croissant in half. Using a pastry brush, smother the cut sides of the croissants with sugar syrup (this will reintroduce some moisture into old croissants).
- Spread a tablespoon of almond filling on each of the bottom halves of the croissants, then cover with the top halves.
- Spread another tablespoon of almond mixture across the middle of each croissant. Scatter flaked almonds on top and press them down gently to make sure they stick.
- Bake in the centre of the oven for 12-14 minutes.
- Leave the almond croissants to cool down and dust with some icing sugar if you wish just before serving!
Video
Notes
Nutrition
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