All the flavor of your favorite bakery croissant, none of the hassle! This Sheet Pan Almond Croissant is flaky, golden, and wildly easy to pull off.
If you can’t get to your favorite authentic French bakery for a fresh almond croissant, this almond croissant tart on a sheet pan is the next best thing, and ready in about an hour! No kneading dough, shaping croissants, or waiting for anything to rise ~ just buttery, flaky puff pastry and an irresistible, chewy, almond-scented filling.
I could have called this sheet pan almond croissant a slab croissant or an open faced croissant ~ any which way it’s pure delicious genius.
sheet pan almond croissant step by step
What exactly is a “sheet pan almond croissant”? Think of it as a sheet of buttery puff pastry spread with a rich, chewy almond filling, topped with sliced almonds and finished with a shower of powdered sugar for that classic almond croissant chic.
- THAW: thaw your sheet of frozen puff pastry overnight in the fridge.
- PAR BAKE: no need to roll it out, just plop it on a baking sheet and bake!
- ALMOND PASTE: spread an easy homemade almond paste over the partially baked pastry, and top with sliced almonds.
- BAKE everything until it’s nice and golden brown.
- POWDERED SUGAR: Once the pastry is fully baked, remove from the oven and allow to cool. Dust with powdered sugar and you’re ready to go!
what is frangipane?
The magic of this recipe (and any good almond croissant) is all in the filling. It’s a frangipane—a rich almond paste made with ground almonds, sugar, butter, egg, and a splash of almond extract. It bakes up thick, a little chewy, and melt-in-your-mouth buttery. In other words: dangerously delicious.
There are lots of other ways to use homemade frangipane, and you can experiment with using different kinds of nuts for different flavor profiles.
- white peach frangipane galette ~ a thin layer of almond frangipane provides the perfect bed for fresh fruit in this easy rustic tart.
- cherry almond tart ~ this recipe really showcases a thick layer of almond frangipane nestled in a pie crust and accented with tart summer cherries.
- Paste di Mandorla ~ Sicilian Almond Paste Cookies ~ for serious almond lovers, these cookies melt in your mouth.
- maple frangipane pecan pie ~ one of my favorite recipes of all time (and requested every Thanksgiving in our house!) this take on a pecan pie features an over-the-top-delicious pecan frangipane.
storing your sheet pan almond croissant
I find this sheet pan almond croissant is still wonderful the next day. I store it at room temp under foil, but you can also refrigerate it.
I don’t recommend freezing: once baked, puff pastry loses its crispness in the freezer and can turn soft or soggy after thawing.
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Sheet Pan Almond Croissant
Equipment
- parchment paper
Ingredients
- 1 sheet frozen puff pastry, thawed
- 6 Tbsp unsalted butter, softened
- 3/4 cup sugar
- 1/4 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 cup almond flour
- 1/2 cup sliced almonds
- powdered sugar for dusting
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Place the thawed 1 sheet frozen puff pastry, thawed on your prepared sheet pan. Prick holes across the surface of the puff pastry with a fork, this allows air to escape while it's baking so it doesn't puff up too much.
- Bake the puff pastry on its own for about 15 minutes. It will puff up, but still be a pale golden color.
- Remove from the oven and gently deflate with the back of a spoon if it has puffed up too much. Set aside while you make the almond filling.
- Turn the oven down to 350F.
- In a stand mixer fitted with the paddle attachment, cream the 6 Tbsp unsalted butter, softened, 3/4 cup sugar, and 1/4 tsp salt together. Add the 1 large egg, 1 tsp vanilla extract, and 1 1/2 tsp almond extract and mix until well combined.
- Finally, fold in the 1 cup almond flour. You should have a thick paste.
- Spread the almond paste evenly over the par-baked puff pastry, going pretty much all the way to the edge.
- Scatter the 1/2 cup sliced almonds evenly over top of the almond filling.
- Return to the oven and bake for another 20-30 minutes until the filling is set and the pastry is a rich golden color.
- Remove from the oven and allow to cool at room temperature. Dust with powdered sugar once the pastry has cooled. Slice into wedges or squares for serving.
Notes
Nutrition
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Made these yesterday. They are SO good! YUM!! This morning the puff pastry is a little firmer, so not as easy to bite through, but still very good. I put one in the microwave for 5 seconds to slightly warm and soften it. This will be one of my WOW/Impress guests recipes, especially if I can serve it within a couple hours after it comes from the oven.
So happy you loved this Sue! I find puff pastry keeps really well overnight, Did you refrigerate? Because that can make it denser so I leave it out on the counter.
this sounds amazing – but how big is a sheet of frozen pastry in the US? I live in new Zealand and ours are sold in pkts of 6 and are about 12 inches square which would be too small for the amount of almond filling!?
I usually buy Pepperidge Farms and the sheets are about 9.75 x 10.5 inches (25 x 27 cm) when unfolded. So your sheets are a bit bigger and you might want to increase your filling or just cut down your sheet a bit.
I don’t have almond flour, can I make it with all purpose flour? Would the measurement be the same?
In this case you need the almond flour, which is basically finely ground almonds. It’s essential for the almond paste filling.
All of your recipes are amazing! I am so glad I receive your daily email! Thank you!
Thanks Jeani 🙂