Easy Apple Butter Almond Croissants
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.
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*
Serving: 1 croissant | Calories: 655kcal | Carbohydrates: 64g | Protein: 12g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 250mg | Potassium: 187mg | Fiber: 5g | Sugar: 36g | Vitamin A: 1015IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 3mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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