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Raspberry almond croissants
Sweet, buttery and flaky this little treat starts with bakery-style croissants, alongside a simple spiced rum syrup filled with almonds, and fresh raspberries. These croissants are ready in an hour or you can even whip them up the day before!
SERVES
6
Ingredients
Simple Syrup
- 1/2 cup (100 g) granulated sugar
- 1/4 (60 ml) spiced rum
- 1/4 cup (60 ml) water
- 1/2 teaspoon almond extract
Filling
- 1/2 cup (112 g) unsalted butter, room temperature
- 1/2 cup (78 g) icing sugar
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (135 g) almond flour
- 1 tablespoon (8 g) all-purpose flour
- 1/4 teaspoon kosher salt
Croissants
- 6 day-old croissants
- 1 cup (115 g) raspberries
- 1/2 cup (50 g) almonds, sliced
- Icing sugar, for serving
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
For the Simple Syrup
- Combine the sugar, rum and water in a small saucepan and bring to a simmer over medium-low heat.
- Simmer for four to five minutes or until the sugar is dissolved then remove from the heat and stir in the almond extract. Set aside to cool slightly.
For the Filling
- Beat the butter and icing sugar together in a medium bowl until light and fluffy.
- Beat in the eggs one at a time followed by the vanilla extract, almond extract and orange zest.
- Add the almond flour, all-purpose flour and salt and mix just to combine.
For the Croissants
- Slice the croissants in half.
- Dunk the bottom halves into the syrup then transfer to the prepared baking sheet.
- Spread about two-thirds of the almond mixture onto the cut side of each and divide over the raspberries.
- Dunk the cut side of each remaining croissant half into the syrup then sandwich on top.
- Spread the remaining almond mixture over the tops of the croissants and scatter with the sliced almonds.
- Bake the croissants for 20 to 25 minutes or until golden brown and crisp.
- Allow them to cool slightly or all the way to room temperature before dusting with icing sugar to serve. Enjoy!
