Making gluten-free pastries always seemed intimidating to me, until I stumbled upon this amazing recipe.

Imagine biting into a flaky, buttery croissant with a sweet, nutty almond filling, and it’s completely gluten-free!

This recipe makes that dream a reality. It’s perfect for a special breakfast, brunch, or a delightful afternoon treat.

Recipe Overview: Gluten-Free Almond Croissants

This recipe creates delicious almond croissants that are surprisingly easy to make, even without gluten. We’re focusing on achieving that classic, flaky texture and the delightful, sweet almond flavor that everyone loves.

These croissants feature a delicate, crisp exterior.

Inside, they boast a soft, airy interior and a rich, creamy almond filling.

They’re wonderful served warm, maybe with a cup of coffee or tea.

You can also enjoy them as part of a larger brunch spread, alongside fresh fruit and other breakfast favorites.

Ingredients for Perfect Gluten-Free Almond Croissants

Here’s what you’ll need to make these tasty treats.
I’ve included some notes to help you choose the best ingredients:

Gluten-Free Puff Pastry: 1 package (about 14-16 ounces). Make sure it’s specifically labeled “gluten-free.” You can usually find this in the freezer section.
Almond Flour: 1 cup. This gives the filling its signature nutty flavor.
Powdered Sugar: ½ cup. For sweetness in the almond filling.
Butter (unsalted): ½ cup (1 stick), softened. This adds richness to the filling. Make sure it’s very soft for easy mixing.
Egg: 1 large, for binding the filling. You’ll also need an extra egg for the egg wash.
Almond Extract: 1 teaspoon. This enhances the almond flavor.
Vanilla Extract: ½ teaspoon. Adds a touch of warmth and depth.
Sliced Almonds: ¼ cup, for topping the croissants. These add a nice crunch.
Milk or Cream: 1 tablespoon, for the egg wash.

Substitutions:

If you don’t have almond flour, you can finely grind blanched almonds in a food processor.
You can use a dairy-free butter alternative if needed, just make sure it’s suitable for baking.

Step-by-Step Instructions: Making Your Gluten-Free Almond Croissants

Let’s get baking! Follow these steps for croissant perfection:

Prepare the Filling:
In a medium bowl, combine the softened butter, powdered sugar, almond flour, egg, almond extract, and vanilla extract.
Mix everything together until it forms a smooth, creamy paste. This is your almond filling, also known as frangipane. It should be thick but spreadable.
Thaw the Pastry:
Take your gluten-free puff pastry out of the freezer and let it thaw according to the package directions.
Usually, this takes about 30-40 minutes at room temperature. You want it to be pliable but still cold.
Preheat & Prep:
While the pastry is thawing, preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
Cut the Pastry:
Once the puff pastry is thawed, gently unfold it on a lightly floured surface (use gluten-free flour!).
Cut the pastry into large triangles. I find that a pizza cutter works really well for this. You should aim for about 6-8 triangles.
Fill the Croissants:
Place a spoonful of the almond filling at the wide end of each triangle.
Don’t overfill them – about 1-2 tablespoons should be enough.
Roll the Croissants:
Starting at the wide end, carefully roll each triangle towards the point, forming a crescent shape.
Gently curve the ends inward to create that classic croissant look.
Egg Wash:
In a small bowl, whisk together the remaining egg and the tablespoon of milk or cream.
Brush the tops of the croissants with this egg wash. This will give them a beautiful golden-brown color as they bake.
Add Almonds:
Sprinkle the sliced almonds over the egg-washed croissants.
Bake:
Place the croissants on the prepared baking sheet, leaving some space between them.
Bake for 18-22 minutes, or until they are golden brown and puffed up.
Keep an eye on them – oven temperatures can vary.
Cool & Enjoy:
Remove the croissants from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack.
They’re best enjoyed warm!

Variations & Tips: Making the Most of Your Gluten-Free Croissants

Add Chocolate: For a chocolate-almond twist, add a few gluten-free chocolate chips to the filling before rolling up the croissants.
Make-Ahead: You can assemble the croissants ahead of time and freeze them unbaked. When you’re ready to bake, just add a few extra minutes to the baking time.
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, pop them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
Serve these with a dusting of powdered sugar for an extra touch of sweetness.

Key Details for Gluten-Free Almond Croissant Recipe

Prep time: 20 minutes
Cook time: 18-22 minutes
Total time: 38-42 minutes (plus thawing time for the puff pastry)
Servings: 6-8 croissants
Equipment you’ll need: Baking sheet, parchment paper, mixing bowls, whisk, pastry brush, pizza cutter (or sharp knife).

Gluten-Free Almond Croissant

Imagine biting into a flaky, buttery croissant with a sweet, nutty almond filling, and it's completely gluten-free! This recipe makes that dream a reality. It's perfect for a special breakfast, brunch, or a delightful afternoon treat.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast, Dessert

Servings 6 servings

Calories 350 kcal

Ingredients

1 package about 14-16 ounces Gluten-Free Puff Pastry
1 cup Almond Flour
½ cup Powdered Sugar
½ cup 1 stick, softened Unsalted Butter
2 large Eggs
1 teaspoon Almond Extract
½ teaspoon Vanilla Extract
¼ cup Sliced Almonds
1 tablespoon Milk or Cream

Instructions

Prepare the Filling: In a medium bowl, combine the softened butter, powdered sugar, almond flour, egg, almond extract, and vanilla extract. Mix everything together until it forms a smooth, creamy paste.
Thaw the Pastry: Take your gluten-free puff pastry out of the freezer and let it thaw according to the package directions.
Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the Pastry: Once the puff pastry is thawed, gently unfold it on a lightly floured surface (use gluten-free flour!). Cut the pastry into large triangles.
Fill the Croissants: Place a spoonful of the almond filling at the wide end of each triangle.
Roll the Croissants: Starting at the wide end, carefully roll each triangle towards the point, forming a crescent shape. Gently curve the ends inward to create that classic croissant look.
Egg Wash: In a small bowl, whisk together the remaining egg and the tablespoon of milk or cream. Brush the tops of the croissants with this egg wash.
Add Almonds: Sprinkle the sliced almonds over the egg-washed croissants.
Bake: Place the croissants on the prepared baking sheet, leaving some space between them. Bake for 18-22 minutes, or until they are golden brown and puffed up.
Cool & Enjoy: Remove the croissants from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack. They're best enjoyed warm!