Turn store-bought croissants into bakery-worthy Apple Butter Almond Croissants with sweet apple butter, homemade almond filling, and sliced almonds. Bake until golden, then finish with powdered sugar for the ultimate fall breakfast treat.
I just returned from an amazing food-filled vacation in France, which means I'm going through croissant withdrawal (please send thoughts and prayers).
So naturally, I just had to recreate my favorite breakfast treat, the almond croissant. But because I'm American and returned just in time for fall, I put my own spin on it by adding a layer of warmly spiced apple butter.
And because we're starting with already-baked croissants, we skip the laminating, proofing, and wishful thinking that we'll master homemade croissants in one day. The almond filling is the pièce de résistance, and I promise it's easy to make. Oh, and don't worry, we're also using store-bought apple butter for the win!
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Key ingredients
This recipe is all about shortcuts (minus the frangipane). These delicious almond apple croissants are also known as "twice-baked croissants" because the first bake was already done when you picked them up from the bakery-yay!
- Croissants. Use plain, all-butter croissants if you can find them (no need to fly to France for these; I use supermarket croissants). Day-old croissants work especially well since they're a little sturdier and can soak up the apple butter and frangipane without becoming too soft.
- Apple butter. Apple butter adds concentrated apple flavor and warm spices without making the filling watery. The thicker the apple butter, the better. Use your favorite store-bought apple butter or homemade if you have it. *Don't use applesauce here, as it contains too much water.
- Almond frangipane. This simple almond filling is made with butter, sugar, almond flour, eggs, and almond extract. It's what gives these croissants their classic almond pastry flavor and rich, tender center. I like to add a little all-purpose flour for structure. Do not confuse frangipane with marzipan or almond paste, as these are totally different.
- Sliced almonds. A generous sprinkle on top adds crunch and gives the croissants that familiar almond croissant look.
Step-by-step instructions
The only real prep is the frangipane (almond filling), which comes together in minutes. Then it's all about layering, baking, and, of course, devouring your masterpiece!
Step 1. Cream the butter and sugar. Step 2. Add the eggs one at a time, scraping down the bowl. Step 3. Add the flour in batches and mix. Step 4. Add the almond extract and remaining flour, and mix until just combined.
Step 5. Split the croissants lengthwise. Spread one side with frangipane, the other with apple butter. Steps 6- 7. Add the remaining frangipane on top, then add the almonds. Step 8. Bake at 375°F for 15-17 minutes.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Use European-style butter for the frangipane. Using European-style butter (which contains more fat than its U.S. counterpart) gives the frangipane its distinct buttery taste. It's not necessary, but it will elevate these store-bought croissants even more.
- Use a thick apple butter. If your apple butter is on the runny side, I would err on the side of a light smear. Mine is nice and thick, so I really slathered it on and found that it didn't leak out the sides. If it does run while baking, no worries. The apple butter will caramelize under the croissant, and that's a win in my book!
Variations
The easiest way to mix these up is to swap the apple butter for any flavor of jam or spread you like. Here are my tips:
- Try your favorite jam. Apple butter gives these croissants a cozy fall flavor, but you can easily switch things up with your favorite jam. Strawberry was a surprisingly delicious combination when I tested these.
- Make a simple jam syrup. Many homemade almond croissant recipes call for brushing a layer of simple syrup over the split croissant before topping it with frangipane. I like to skip this extra step and use jam instead. However, instead of spreading jam straight onto the croissants, gently warm it until melted and smooth, then brush or spread it over the cut sides before adding the frangipane. It's an easy little trick that gives you a thin, flavorful layer without making the croissants too thick or messy.
- Change up the flavor. Raspberry, apricot, cherry, or blueberry jam would all be delicious here. You could even match the jam to the season, so you can have almond croissants on repeat all year long!
- Use pumpkin or pear butter. Swap the apple butter for these other popular fall butters. The same rule applies: choose a thick one to prevent oozing.
Is this Breakfast, Brunch, or Dessert?
I have good news for you. There are no rules! I LOVE these croissants for breakfast and ate them almost daily (the pure almond kind) when I was in France, but they are sweet enough to serve as a dessert (try them with ice cream). Don't forget to wash them down with a cup of tea or my vanilla latte!
These apple butter croissants make a great sweet item for a brunch spread, and they pair especially well with other French-inspired recipes, like my savory crepes or these vanilla-poached pears. Bon appétit!
Storage and prep
These apple butter almond croissants are best eaten the day they're baked, when the outside is crisp and the frangipane is soft and buttery.
If you have leftovers, let them cool completely and store them in an airtight container at room temperature for up to 2 days. For the best texture, reheat them in a 325°F oven or toaster oven for a few minutes until warmed through and crisp again.
To save time, the almond frangipane can be made ahead and stored in the fridge for up to 5 days. Let it sit at room temperature before assembling the croissants.
Frequently asked questions
Look for almond flour, not ground almond meal. It's easy to find these days in the grocery store near the baking aisle. I always reach for Bob's Mill Super Fine Almond Flour made from blanched almonds.
Of course! Just swap the regular-size croissants for their mini counterparts, and keep the recipe the same (just use smaller portions and watch the bake time).
Yes. Store it in the fridge for up to 5 days. Bring it to room temperature before spreading, as it will firm up in the fridge.
Raw (unbaked) frangipane will be thick and spreadable, but will hold its shape on a spoon. It will look similar to a thick cake batter. When baked, the frangipane will set, get crispy on the edges, and be buttery soft on the inside.
More cozy apple recipes
Love apple flavor? So do we!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Easy Apple Butter Almond Croissants
Equipment
- stand-mixer fitted with the paddle attachment or a hand-held electric mixer
- 1 large baking sheet
Ingredients
For the Frangipane (Almond Filling)
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup white granulated sugar
- 2 large eggs, room temperature
- ¾ cup almond flour
- 2 tablespoon all-purpose flour
- ½ teaspoon almond extract
For the Croissants
- 6 croissants (preferably day-old and all-butter)
- ¾ cup apple butter
- ½-¾ cup sliced almonds
- powdered sugar and/or cinnamon, for topping
Instructions
Make the Almond Frangipane
- In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat butter and sugar on medium speed until smooth, 30-60 seconds.½ cup (1 stick) unsalted butter, room temperature, ½ cup white granulated sugar
- Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.2 large eggs, room temperature
- Reduce the mixer speed to low and add the flours, followed by the almond extract. Mix just until smooth and fully combined. The frangipane should be thick but spreadable and hold its shape on a spoon. Use immediately for the croissants, or refrigerate for up to 5 days.¾ cup almond flour, 2 tbsp all-purpose flour, ½ tsp almond extract
Assemble and Bake the Croissants
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside. Carefully slice each croissant in half lengthwise, leaving the two halves connected in the middle if possible.6 croissants (preferably day-old and all-butter)
- Spread about 2 tablespoons of frangipane over the bottom half of each croissant. Spread enough apple butter over the other half to cover it evenly.¾ cup apple butter
- Gently close each croissant and press down lightly to help seal the filling inside.
- Spread the remaining frangipane over the tops of the croissants, then sprinkle generously with sliced almonds.½-¾ cup sliced almonds
- Place the croissants on the prepared baking sheet and bake for 15-17 minutes, or until golden brown and crisp and the frangipane is set. Allow them to cool completely, then dust generously with powdered sugar and cinnamon (if using). Serve warm or at room temperature.powdered sugar and/or cinnamon, for topping
Notes
- Use stale or day-old croissants if possible. This will prevent them from becoming too soft from the filling.
- Serve fresh if possible. These are best the day they are made; however, they can be stored in a covered container at room temperature for up to 2 days.
- Remember, the frangipane as prepared is raw! Don't be tempted to lick the batter. It will cook and set when baking.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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