Description
These Quick Raspberry and Almond Croissants are a delightful French-inspired treat combining buttery croissants with a luscious almond frangipane and fresh raspberries. Coated in a sweet sugar-vanilla glaze and topped with flaked almonds, they bake into a golden, fragrant pastry perfect for breakfast or dessert.
Ingredients
Sugar Water Coating
- 60 ml (1/4 cup) water
- 2 heaped tbsp caster, granulated or superfine sugar
- 1 tsp vanilla extract
Almond Paste (Frangipane)
- 75 g (1 cup minus 1 tsp) ground almonds
- 4 tbsp softened butter (cut into small pieces)
- 100 g (1/2 cup) golden caster or superfine sugar
- pinch of salt
- 1 large egg
- 1/2 tsp French almond extract
Raspberry Mixture
- 3 tbsp raspberry jam/jelly
- 1 tsp cornflour/cornstarch
- 20 fresh raspberries
Other
- 4 large croissants
- 2 tbsp flaked almonds
- 1 tbsp confectioners’ sugar (icing/powdered sugar)
Instructions
- Preheat Oven: Preheat your oven to 175C/350F (fan-assisted) to ensure it’s ready for baking the croissants.
- Make Sugar Water Coating: Boil water with sugar and vanilla extract for 3-5 minutes, stirring occasionally until sugar dissolves. Remove from heat, pour into a shallow bowl, and allow to cool slightly to use as a glaze.
- Prepare Almond Paste (Frangipane): In a bowl, combine ground almonds, softened butter, sugar, and a pinch of salt. Beat with a wooden spoon until fully mixed. Add the egg and almond extract, then beat again until you form a thick, smooth paste. Set aside.
- Mix Raspberry Filling: In a small bowl, mix raspberry jam and cornflour until well combined. Gently fold in fresh raspberries so they are coated, allowing the cornflour to absorb moisture and prevent sogginess.
- Coat Croissants: Brush all over each croissant with the cooled sugar water glaze to give a sweet, shiny coating.
- Slice and Fill Croissants: Place croissants on a baking tray and make a horizontal cut in the middle of each. Spoon half of the almond paste inside each croissant, followed by the raspberry mixture (about 5 raspberries per croissant).
- Add Topping: Spread the remaining frangipane on top of each croissant and sprinkle with flaked almonds for a crunchy finish.
- Bake: Bake the croissants in the preheated oven for 12-15 minutes until the almond paste on top turns golden brown and fragrant.
- Serve: Remove croissants from the oven and dust with confectioners’ sugar before serving to add a final touch of sweetness and presentation appeal.
Notes
- Make sure the sugar water is cool enough before brushing onto croissants to avoid sogginess.
- Fresh raspberries can be substituted with frozen berries but drain well to avoid excess moisture.
- Use large, fresh croissants for best results and ensure even slicing for proper filling.
- For a shinier finish, brush with an additional egg wash before baking.
- This recipe can be doubled but bake in batches to maintain quality and oven temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dessert, Pastry
- Method: Baking
- Cuisine: French
