It has been a while since I’ve done a single serve recipe but making a single serve almond croissant is something I’ve been wanting to try making for a while so here we are.
I love almond croissants. But my issue with most recipes is that you’re supposed to use stale croissants to make them.
I don’t ever casually just have a full packet of stale croissants lying around. So this recipe is perfect for when you have just 1 leftover croissant!
How are almond croissants made?
Most almond croissants that you see, they are not baked as almond croissants….if that makes sense.
Almonds croissants are usually made with plain, slightly stale croissants.
A sugar syrup, almond filling and then some sliced almonds are added to this plain croissant, and now you have an almond croissant!
With most of my other single serve recipes, I’ve had to change certain ingredients, or change the method, or even the baking time in order for the recipe to work.
However for this, the process and the ingredients are pretty much the same (apart from the lack of eggs), all I had to do was reduce the quantities.
Make sure to use a day old croissant
When making almond croissants, you wanna use stale croissants. These just absorb the sugar syrup and the almond filling so much better.
So for this, it is better to use a croissant that is a day or two old.
Wait but also I feel like I should say that it will still work if you use a fresh one. But it won’t be as good!
Preventing a gritty filling
I don’t know what the right word is. But you know how like sometimes when you eat something sweet, you can feel the grains of sugar rubbing against your tongue.
You know that feeling….I think you have experienced this feeling. I don’t think it’s just me.
ANYWAY I HATE THAT FEELING.
But from my experience from the few times I have made almond croissants, EVERY TIME, the almond filling has had this same gritty feeling to it.
So I like to use icing/powdered sugar in the filling instead of regular sugar. It just gives you a much smoother filling.
But you could still just use granulated or caster sugar, it will taste good!
Leaving the croissant to cool down for a few minutes
I know you probably will want to inhale this croissant right away. But I’ve noticed that if you leave it for just 5 minutes after it has been baked. It tastes way better.
One, you won’t burn your tongue, but two, the croissant is just a lot more flakier after it has had a few minutes to cool.
Looking for other single serve recipes? You should try some of my favourite ones:
- Single serve chocolate chip cookie
- Single serve cheesecake
- Single serve chocolate cupcake
- Single serve cinnamon roll
Single Serve Almond Croissant
1 day old croissant
- For the simple syrup
2 tablespoons granulated sugar
2 tablespoons water
- For the almond filling:
2 tablespoons icing sugar (granulated works too)
6 tablespoons ground almonds
2 tablespoons plain flour
1 teaspoon vanilla
Plus some almond slices (optional)
- Start by pre-heating your oven to 190c/375f. Also slice your croissant in half and place this on a baking paper lined tray.
- Making the simple syrup:
- Add the sugar and water into a small bowl. Stir this then put it in the microwave for 15 seconds.
- Take this out and stir, then put if back in the microwave for another 15 seconds. Keep repeating this until the sugar has completely dissolved.
- Leave this aside.
- Making the almond filling:
- Melt your butter, then mix this with the icing sugar.
- Add the ground almonds, flour and vanilla into this. Mix until a paste forms.
- Putting everything together:
- With a pastry brush, coat the cut sides of the croissant with the simple syrup.
- Spread a thin layer of the almond filling onto the bottom half of the croissant. Add the top half of the croissant onto this.
- With the left over filling, spread this on the top of the croissant. Then add your almond slices onto this, press them into the filling so that they stick.
- Bake for around 10-15 minutes, or just until golden brown and crispy on top.
- Once done, leave to cool down for a few minutes, dust with some icing sugar and then enjoy!