Project Description

Easy Almond Croissants

These flaky almond croissants are made easy with a store-bought shortcut and filled with a decadent almond butter filling! Perfect for breakfast or brunch.

  • Servings: 6 croissants
  • Prep time: 10 minutes
  • Cook time: 20-25 minutes
  • Inactive time: 20 minutes
  • Total time: 55 minutes


  • 1 sheet puff pastry, defrosted (but still cold)
  • 2 tablespoons unsalted butter, melted
  • ¼ cup PB2 Powdered Almond Butter
  • 6 tablespoons powdered sugar
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 1 tablespoon milk

Egg Wash

  • 1 egg
  • 1 tablespoon water


  • ½ cup slivered almonds
  • Powdered sugar, for sprinkling


  1. Line a sheet pan with parchment paper, and set aside.
  2. Lightly flour a flat surface. Spread out the puff pastry, and roll each into a 13” square.
  3. Cut 6 triangles into the puff pastry. They should be about 13” long and 4” wide.
  4. Mix the melted butter, PB2 Powdered Almond Butter, powdered sugar, vanilla extract, salt and milk in a bowl until combined.
  5. Scoop about 2 teaspoons of the almond butter mixture onto the center of the wider part of each triangle. Spread it around a little bit so it’s in the center—but do NOT spread toward the edges or it will seep out of the croissants as they bake.
  6. Start at the wider end, and gently roll the puff pastry on top of itself to make a croissant.
  7. Place the croissants on the prepared baking sheet. Freeze for 20 minutes while the oven preheats.
  8. Preheat the oven to 425F.
  9. Combine the egg and water in a small bowl, and whisk together.
  10. Brush the tops of the croissants with the egg wash using a pastry brush. Sprinkle on the slivered almonds.
  11. Bake in the preheated oven for 20-25 minutes, or until risen and golden brown.
  12. Garnish with powdered sugar. Enjoy warm or slightly cooled.


  • This recipe can be doubled for more croissants. Just be sure to space them out on the baking sheet so they don’t crowd each other.
  • Store the croissants in an airtight container at room temperature for 1-2 days.

For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.