How do you make almond croissant filling?

You simply mix softened salted butter, blanched almond flour, light brown sugar, a splash of almond extract, one egg, and a little all-purpose flour. It should be thick, creamy, and just blended—not whipped.

Can you use store-bought puff pastry for croissant bites?

Absolutely. Store-bought puff pastry makes this recipe foolproof and quick. Just make sure it’s thawed properly and kept cold while assembling.

What’s the difference between almond croissants and almond croissant bites?

Traditional almond croissants are full-sized and use laminated dough or day-old croissants. Almond croissant bites are mini versions made with puff pastry in muffin pans for easier prep and portion control.

Can almond croissant bites be made ahead of time?

Yes! You can assemble them up to 1 day ahead and refrigerate unbaked. Or, bake and store in an airtight container for 2 days—or freeze for up to 2 months.

Are almond croissant bites freezer-friendly?

Very much so. Freeze baked bites in a sealed container, then reheat at 350°F for 10–12 minutes. Wait to dust with powdered sugar until after reheating.

How do I keep puff pastry crisp?

Let your baked bites cool completely before storing. Reheat briefly in the oven to revive the flakiness. Avoid microwaving, which softens the layers.

Almond Croissant Bites Your New Favorite Brunch

Description

These bite‑sized almond croissant bites are made with store‑bought puff pastry filled with a sweet almond frangipane, baked in a mini muffin tin and optionally dusted with powdered sugar.

Ingredients

Units Scale

1 sheet store bought puff pastry (half of a 17.3 oz package), thawed
1 cup (96 g) blanched almond flour
1/2 cup (104 g) light brown sugar, packed
1/2 cup (113 g) salted butter, softened
1 1/2 Tbsp all‑purpose flour (+ extra for rolling)
1 large egg
1 tsp pure almond extract
1/4 cup (28 g) sliced almonds
Powdered sugar, for garnish (optional)

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Instructions

Preheat oven to 400 °F.
Using a hand mixer, combine almond flour, brown sugar, butter, flour, egg, almond extract and a pinch of salt until just combined.
On a lightly floured surface, roll out puff pastry to an approximately 11×11 in square.
Cut into twenty‑four 2×2 in squares.
Press each square into the cavity of a 24‑count mini muffin pan.
Scoop about 1 Tbsp of almond filling into each pastry cup.
Press a few sliced almonds onto the top of each.
Bake for 10–15 minutes, until pastry is golden brown.
Transfer pan to wire rack to cool, remove bites and dust with powdered sugar.

Notes

Serve warm or at room temperature.
Store in refrigerator for up to 3 days or freeze for up to 3 months.
Reheat before serving (e.g. thaw and warm in 300 °F oven).
Recipe adapted from Better Homes & Gardens magazine.

Nutrition

Serving Size: 1 bite
Calories: 145 kcal
Sugar: 5 g
Sodium: 60 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: ≥1 g (mono+poly)
Trans Fat: 0.2 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 18 mg