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raspberry frangipane stuffed croissants
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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
Cook Time10 minutes
Course: Breakfast, Snack
Cuisine: American, French
Keyword: Croissants, Pastry
Servings: 4

Ingredients

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

Instructions

  • 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.