Cranberry Almond Croissant
Flakey golden goodness with pops of cranberry! A delicious bakery style treat to enjoy anytime now that you can follow the step by step directions here and get our frozen cranberries year round! We love the flavor combination of almonds and cranberries in a flakey pastry. It really is a recipe you'll want to make again and again and super easy since the croisants are premade!
Ingredients
Cranberry Simple Syrup
- 2 Cups Frozen Cranberries
- 3/4 Cup Sugar
- 1/2 Cup Water
- 3 Strips Orange Peel
Almond Filling
- 1 Stick of Butter, Room Temperature
- 1/2 Cup + 2 Tbsp. Sugar
- 1 Large Egg
- 1 Cup Almond Flour
- 3 Tbsp. All Purpose Flour
- 2 Pinches of Salt (If butter is unsalted)
Additional Ingredients
- 6 Croisants (Grab some from your local bakery, day old works great!)
- Sliced Almonds
1 hour 5 mins
Total Time
45 mins
Prep Time
30 mins
Cook Time
6
Portions
Directions
Cranberry Simple Syrup
- Add all of the cranberry simple syrup ingredients into a medium sauce pan. Bring to a boil over medium heat and let cook for 1 minute, stirring occasionally.
- Remove from heat and let cool completely.
- Strain syrup from cranberries and orange peels. Keep cranberries but disgard the orange peels.
Almond Filling
- In a medium sized bowl add butter, sugar, and egg and beat with a hand mixer for 2 minutes until creamy. Beat in almond flour and all purpose flour until just combined.
- Set aside.
To Make Croissants
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Cut the croisants in half and brush the inside top and bottom with cranberry simple syrup.
- Spread about 2 tbsp. of almond filling on the bottom.
- Place a few cranberries on top of the filling.
- Close the croisant and brush the outside top with cranberry simple syrup followed by 1 tbsp of almond filling and sliced almonds.
- Bake until golden brown. (18-24 minutes)
- Remove from oven and dust with confectioners sugar if desired.