Almond Croissant

by Tom & Tam Theisel, 31 Oct 2017
  • 8 Servings
  • Prep time 30 mins
  • Cook time 25 mins

Hot freshly baked almond croissant are one of our favourite breakfasts during the Christmas holidays. Our no fuss cheats recipe means you can knock some up in 30 minutes.

The only work intensive bit is the almond paste, but we always have some left over from our Stollen recipe.

Almond croissant - Baked




  • Flaked almonds
  • Icing sugar


  1. Form 8 mini almond paste sausages, roughly 3x1cm thick. For the almond paste refer to our Stollen recipe.

  2. Roll out the pastry sheet and cut into 8 triangles. Place a sausage of almond filling along the long edge of the triangle, and roll each croissant up. Gently fold in the ends to the create the curved look.

  3. Place on a non-stick baking tray and glaze with  beaten egg yolk, sprinkle on the flaked almonds. Bake in a preheated oven at 200C for 15 minutes, lower the temperature to 180C and bake for a further 8 - 10 minutes until golden-brown.

    Almond croissant - Prepped
    Almond croissant - Prepped
  4. When baked remove from the oven and lightly dust with icing sugar. Allow to cool for 5 - 10 minutes on the tray before transferring to a wire rack, as they can be a bit delicate straight out of the oven.

    Serve when cool enough to eat.