These Easy Almond Croissants are flaky and buttery and packed with a sweet almond filling and topping! You'll love how easy they are to make with crescent rolls, too!
In a mixing bowl, beat together the almond paste, brown sugar, and butter. You can also use a food processor if you prefer. The almond paste is firm, and will take a few minutes to soften and combine with the other ingredients!
Unroll all 8 triangles from the package. Place a big dollop of almond mixture in the center of the roll, and roll it up without curling the edges. Place on a baking sheet.
Using the remaining almond filling, spread a dollop on the top of each crescent roll and press in the sliced almonds.
Bake in a 375°F oven for 12-14 minutes, until rolls are golden brown. Remove from oven and enjoy!
These are best served the same day!
Notes
You can also use Puff Pastry, just make sure to thaw it for about 45 minutes at room temperature, and bake according the package (400°F for about 14-16 minutes, until you see that beautiful golden brown color)!
Mix filling well. It takes a few minutes of beating for the thick almond paste to soften enough to combine with the other ingredients. That's why I recommend using a food processor or electric stand mixer instead of mixing by hand.
Almond croissants taste best the same day. I recommend serving them while still slightly warm from the oven for best flavor.