Description

These Almond Croissant Bites are buttery, flaky mini pastries filled with a sweet almond cream and topped with crunchy sliced almonds. Made using store-bought puff pastry and a simple almond filling, they bake to golden perfection and make an irresistible bite-sized treat perfect for breakfast, dessert, or a snack.

Ingredients

Scale

For the Puff Pastry Cups

1 sheet store bought puff pastry (half of a 17.3oz package, thawed)
All-purpose flour for rolling (about 1 tablespoon)

For the Almond Filling

1 cup (96g) blanched almond flour
½ cup (104g) light brown sugar, packed
½ cup (113g) salted butter, softened
1½ tablespoons all purpose flour
1 large egg
1 teaspoon pure almond extract
Pinch of salt

Topping and Garnish

¼ cup (28g) sliced almonds
Powdered sugar, for garnish

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the almond croissant bites.
Make Almond Filling: In a mixing bowl, combine almond flour, light brown sugar, softened butter, all purpose flour, egg, almond extract, and a pinch of salt. Using a hand mixer, blend the ingredients just until combined; avoid overmixing to keep the texture light. Set this filling aside.
Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into an 11×11 inch square. Using a knife or pastry cutter, cut the dough into twenty-four 2×2 inch squares. Gently press each square into the cavities of a 24-count mini muffin pan to form little cups.
Fill Pastry Cups: Fill each puff pastry cup with about 1 tablespoon of the almond filling. A small cookie scoop works well to evenly portion the filling. Then, press a few sliced almonds on top of each filled cup for added texture and flavor.
Bake: Place the muffin pan into the preheated oven and bake for 10-15 minutes, or until the puff pastry is golden brown and cooked through.
Cool and Garnish: Remove the pan from the oven and transfer it to a wire rack to cool. Once cooled, carefully remove the almond croissant bites from the muffin pan and dust them generously with powdered sugar before serving.

Notes

Make sure the puff pastry is well thawed but cold to handle easily and get perfect flaky layers.
Do not overmix the almond filling to keep it light and creamy.
If you don’t have almond extract, vanilla extract can be used as a substitute, though flavor will be different.
You can prepare the filling ahead and refrigerate it for up to a day before baking.
Store leftovers in an airtight container at room temperature for up to 2 days; reheat briefly before serving for best texture.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: French

Keywords: almond croissant bites, mini croissants, puff pastry dessert, almond cream pastries, easy almond pastries, bite-sized croissants