Easy twice-baked croissant recipe

I love croissants. I’ve made them myself twice now and, if it weren’t for the time you have to dedicate to them, I’d make them more often.

But, whether you’re making your own croissants or buying them from a great bakery, twice-baked croissants are my absolute favorite. The slight almond flavor of the filling with the flaky, buttery pastry is absolutely amazing.

You may think twice-baked croissants require a lot of work, but you’d be wrong. They’re super easy and super delicious.

Here’s what you need.

Ingredients

  • 4 large croissants or 6 medium sized ones
  • 4 tablespoons of softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 cup almond flour
  • Sliced almonds (for topping)
  • Powdered sugar (for top)
  • Simple syrup (to brush on the croissants)

Preheat oven to 350 degrees

Mix together the butter and sugar until they are not too clumpy. Add eggs, vanilla and almond extract and mix. Add in almond flour and mix until incorporated.

Cut the croissants in half lengthwise and brush on the simple syrup tOn the inside of the croissant. Then scoop the filling inside saving some for the top of the croissants. Spread remainder of filling on top (about a tablespoon each). Sprinkle tops with sliced almonds that will stick onto the filling.

Bake for 15 minutes uncovered on a lined baking sheet. Then, cover loosely with aluminum foil and bake for another 12 minutes.

Let them cool for 10 minutes and then sprinkle with powdered sugar.

Then, enjoy!!

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2 thoughts on “Easy twice-baked croissant recipe

  1. Pingback: How to make classic, creamy German Knoephla Soup | Pig Dog Farms & Bakery

  2. Pingback: Delicious Detroit-Style Pizza | Pig Dog Farms & Bakery

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