Raspberry Frangipane Stuffed Croissants
Croissants filled and topped with homemade frangipane, then stuffed with fresh raspberries. This is the perfect breakfast 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.