This delicious gluten-free almond puff pastry croissant is crispy, flaky, and filled with a rich almond frangipane. It’s a quick and easy pastry, perfect for breakfast or an afternoon treat. Made with homemade gluten-free puff pastry, these golden, almond-topped delights are lightly dusted with sugar for an irresistible bite. Enjoy warm or at room temperature!
Ingredients Needed
Gluten-Free Puff Pastry:
- 1 batch of homemade gluten-free puff pastry (500g / 1lb block)
Almond Frangipane Filling:
- 70g (½ stick + 1 tbsp) unsalted butter, softened
- 100g (½ cup) caster/superfine or granulated sugar (increase to 125g / ½ cup + 2 tbsp for a sweeter filling)
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- ¼ tsp almond extract (optional but recommended)
- 1 large egg / medium egg, room temperature
- 150g (1½ cups) almond flour or finely ground almonds
- ¼ tsp salt
For Assembly & Topping:
- 1 large egg / medium egg, whisked (for egg wash)
- 60g (⅔ cup) flaked almonds
- 1-2 tbsp powdered/icing sugar, for dusting
How To Make Gluten-Free Almond Puff Pastry Croissants
- Prepare the Gluten-Free Puff Pastry: Prepare the puff pastry as per the recipe. Store it in the fridge for up to 1 week or freeze for up to 1 month. If frozen, thaw overnight in the fridge or at room temperature before using.
- Make the Almond Frangipane Filling: In a bowl, mix the softened butter, sugar, vanilla, and almond extract (if using) with a wooden spoon or rubber spatula until smooth. Do not whisk or cream the mixture. Add the egg and mix until combined. Stir in almond flour and salt until smooth and spreadable. Set aside.
- Preheat the Oven & Prepare Baking Sheets: Adjust the oven rack to the middle position, preheat the oven to 400ºF (200ºC), and line two large baking sheets with parchment paper.
- Roll Out the Puff Pastry: On a lightly floured surface, roll out the gluten-free puff pastry into a 15×15-inch (38x38cm) square, about 2-3mm (just under ⅛ inch) thick. Cut into nine 5×5-inch (12.5×12.5cm) squares using a pizza cutter or sharp knife.
- Fill and Shape the Pastries: Brush the edges of the pastry squares with egg wash. Place a spoonful of almond frangipane in the center of each square, keeping it away from the edges. Fold two diagonal corners towards the center, covering most of the filling while leaving some visible at the ends.
- Egg Wash & Add Almonds: Transfer the pastries to the baking sheets, brush the tops with egg wash, and sprinkle generously with flaked almonds.
- Bake the Pastries: Bake one sheet at a time at 400ºF (200ºC) for 18-20 minutes, until golden brown, crisp, and puffed. The flaked almonds should be toasted, and the frangipane caramelized at the edges. Keep the second baking sheet in the fridge while the first one bakes.
- Cool & Serve: Transfer baked pastries to a wire rack to cool. Serve warm or at room temperature, dusted with powdered/icing sugar.
Recipe Tips
- Use Cold Puff Pastry, But Not Too Hard: If the pastry is too cold, it may crack when rolling. Let it sit at room temperature for a few minutes until pliable but still firm.
- Don’t Overfill with Frangipane: Keep the filling in the center to prevent it from leaking out while baking. A small amount peeking out is fine, but too much will create a mess.
- Chill Before Baking for Better Puff: Once assembled, place the pastries in the fridge for 10-15 minutes before baking. This helps them hold their shape and rise properly.
- Bake One Tray at a Time: This ensures even baking and a crisp, golden texture. Keep the second tray in the fridge while the first one bakes.
- Let Them Cool Slightly Before Dusting: If you add powdered sugar while they’re too hot, it will melt instead of staying light and pretty on top.
How To Store Leftovers?
Let the croissants cool to room temperature, then place them in an airtight container. Store them in the fridge for up to 3-4 days. Enjoy them cold or at room temperature.
Nutrition Facts
Serving Size: 1 croissant
- Calories: 380
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 121mg
- Sodium: 220mg
- Potassium: 138mg
- Total Carbohydrate: 39g
- Dietary Fiber: 3g
- Sugars: 12g
- Protein: 8g
Gluten Free Almond Puff Pastry Croissants
Description
This delicious gluten-free almond puff pastry croissant is crispy, flaky, and filled with a rich almond frangipane. It’s a quick and easy pastry, perfect for breakfast or an afternoon treat. Made with homemade gluten-free puff pastry, these golden, almond-topped delights are lightly dusted with sugar for an irresistible bite. Enjoy warm or at room temperature!
Ingredients
Gluten-Free Puff Pastry:
Almond Frangipane Filling:
For Assembly & Topping:
Instructions
- Prepare the Gluten-Free Puff Pastry: Prepare the puff pastry as per the recipe. Store it in the fridge for up to 1 week or freeze for up to 1 month. If frozen, thaw overnight in the fridge or at room temperature before using.
- Make the Almond Frangipane Filling: In a bowl, mix the softened butter, sugar, vanilla, and almond extract (if using) with a wooden spoon or rubber spatula until smooth. Do not whisk or cream the mixture. Add the egg and mix until combined. Stir in almond flour and salt until smooth and spreadable. Set aside.
- Preheat the Oven & Prepare Baking Sheets: Adjust the oven rack to the middle position, preheat the oven to 400ºF (200ºC), and line two large baking sheets with parchment paper.
- Roll Out the Puff Pastry: On a lightly floured surface, roll out the gluten-free puff pastry into a 15×15-inch (38x38cm) square, about 2-3mm (just under ⅛ inch) thick. Cut into nine 5×5-inch (12.5×12.5cm) squares using a pizza cutter or sharp knife.
- Fill and Shape the Pastries: Brush the edges of the pastry squares with egg wash. Place a spoonful of almond frangipane in the center of each square, keeping it away from the edges. Fold two diagonal corners towards the center, covering most of the filling while leaving some visible at the ends.
- Egg Wash & Add Almonds: Transfer the pastries to the baking sheets, brush the tops with egg wash, and sprinkle generously with flaked almonds.
- Bake the Pastries: Bake one sheet at a time at 400ºF (200ºC) for 18-20 minutes, until golden brown, crisp, and puffed. The flaked almonds should be toasted, and the frangipane caramelized at the edges. Keep the second baking sheet in the fridge while the first one bakes.
- Cool & Serve: Transfer baked pastries to a wire rack to cool. Serve warm or at room temperature, dusted with powdered/icing sugar.
Notes
- Use Cold Puff Pastry, But Not Too Hard: If the pastry is too cold, it may crack when rolling. Let it sit at room temperature for a few minutes until pliable but still firm.
- Don’t Overfill with Frangipane: Keep the filling in the center to prevent it from leaking out while baking. A small amount peeking out is fine, but too much will create a mess.
- Chill Before Baking for Better Puff: Once assembled, place the pastries in the fridge for 10-15 minutes before baking. This helps them hold their shape and rise properly.
- Let Them Cool Slightly Before Dusting: If you add powdered sugar while they’re too hot, it will melt instead of staying light and pretty on top.
Gluten Free Almond Puff Pastry Croissants