Raspberry Frangipane Stuffed Croissants
Croissants filled and topped with homemade frangipane, then stuffed with fresh raspberries. This is the perfect breakfast pastry!
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Breakfast, Snack
Cuisine: American, French
Keyword: Croissants, Pastry
Servings: 4
Syrup Coating Ingredients
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 tsp vanilla extract
Frangipane Ingredients
- 3/4 cup ground almonds
- 4 tbsp butter, softened
- 1/2 cup sugar
- Pinch salt
- 1 egg
- 1/4 tsp almond extract
- RASPBERRY FILLING INGREDIENTS
Raspberry Filling Ingredients
- 2 tbsp raspberry jelly
- 1 tsp cornstarch
- 20 fresh raspberries
Additional Ingredients
- 4 large Croissants
- 2 tbsp slivered almonds
- 1 tbsp powdered sugar
Make the syrup coating: boil water with sugar and vanilla extract for 5 mins until the sugar has dissolved. Turn off the heat and let it cool slightly (it will still be very watery).
Preheat the oven to 350F. Make the frangipane by beating the ground almonds, butter, sugar and salt until combined – you can do this in a bowl with a wooden spoon. Mix in the egg and almond extract and set aside.
Place the raspberry jelly, cornstarch and raspberries in a small bowl and stir together until the cornstarch is mixed in.
Take 4 large croissants and dip them in the syrup coating (dip them all over, so the top and bottom of the croissants are damp, but not soaking).
Place the croissants on a baking tray and make a horizontal cut in the middle of each one using a sharp knife. Spread half of the frangipane mixture inside the center of the 4 croissants and then stuff the insides with the raspberry mixture.
Spread the remaining frangipane on top of the croissants and sprinkle on the flaked almonds.
Place in the oven and bake for 10-12 minutes until the frangipane and flaked almonds are golden brown. Take out of the oven and serve with a sprinkle of powdered sugar.