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Cranberry Almond Croissant

Cranberry Almond Croissants are a fruity variation to the popular almond croissants. Flaky golden croissants are brushed with a cranberry simple syrup and filled and topped with a creamy almond filling, cranberries and sliced almonds. A delicious bakery style treat at made at home to be enjoyed with coffee or just a snack.
Course: Snack
Cuisine: American
Keyword: almond croissant, cranberry almond croissant, cranberry croissant
Servings: 6 croissants
Author: Maria Doss

Ingredients

Cranberry simple syrup

  • 2 cups Cranberries (fresh or frozen)
  • 3/4 cup sugar
  • 1/2 cup water
  • 3 strips orange peel, just the outer orange part

Almond filing

  • 1 stick butter, room temperature
  • 1/2 cup + 2 tablespoons sugar
  • 1 large egg
  • 1 cup almond flour
  • 3 tablespoons all purpose flour
  • 2 pinches salt, if using unsalted butter

Additional ingredients

Instructions

To make Cranberry Simple Syrup

  • Add all cranberry simple syrup ingredients ( cranberries, sugar, water and orange peel) into a medium saucepan. Bring to a boil over medium heat and let cook for 1 minute, stirring occasionally. (Cooking any longer will begin to breakdown the cranberries)
    Remove from heat and let cool completely.
  • Strain syrup and reserve cranberries (discard orange peel). The syrup and cranberries can be made ahead, stored in two different containers and refrigerated for up to two days.

To make Almond filling

  • Add butter, sugar and egg into a medium bowl and beat with a hand held electric mixer for 2 minutes, until creamy. Beat in the almond flour and all purpose flour, until just combined.
    Almond filling can be made ahead, stored in a covered container for up to two days. Bring to room temperature before using.

To make Cranberry Almond Croissants

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Cut the croissants in half vertically, making sure not to cut all the way through. Using a pastry brush, brush the insides with cranberry simple syrup (both top and bottom).
    Using a spoon spread about 2 tablespoons of almond filling on the bottom half of each croissant. Place few of the reserved cranberries evenly over the filling and close the croissants.
  • Brush a thin coating of the cranberry simple syrup over the top of the croissant, followed by 1 tablespoon of the almond filling. Sprinkle some sliced almonds on top.
    Repeat process with remaining croissants and place on the prepared baking sheet.
  • Bake for 18 to 24 minutes, until the tops are golden in color. Remove from oven and place on a wire rack to cool. Dust with confectioners sugar, if desired.
  • Enjoy croissants warm or room temperature.

Notes

Cranberries – I used frozen cranberries, but fresh can be used during season.
Almond flour – Almond flour is finely ground blanched almonds. It can be easily found in all major grocery stores or Amazon. Make sure you use “Super Fine” for the recipe
Croissants – Day old croissants are great.
Cranberry simple syrup and cranberries can be made ahead, stored in two different containers and refrigerated for up to two days.
Almond filling can be made ahead, stored in a covered container for up to two days. Bring to room temperature before using.