Small Batch Air Fryer Almond Croissants

Jazz up leftover or day-old croissants with this sweet and easy “hack!” Between the sweet and nutty almond simple syrup and the delectable almond cream, this budget-friendly recipe may become your go-to for brunch and afternoon treats.

Prep Time
20 minutes
Cook Time
10 to 12 minutes
Four air fryer almond croissants topped with sliced almonds on a white cake stand, with an espresso cup and stovetop coffee maker in the background.

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Small, heavy-bottomed saucepan

Heatproof spatula OR wooden spoon

Medium bowl


Handheld mixer

Bread knife OR serrated knife

Pastry brush

Small offset spatula OR butter knife 

Fine-mesh sieve

4 to 6 servings (depending croissants used)
For the simple syrup:
  • ¼ cup (63 ml) water
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • ½ tsp (2 ml) pure almond extract (see Chef’s Tips)
For the almond cream:
  • ½ cup (50 g) almond flour (or almond meal)
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (8 g) all-purpose flour
  • ¼ tsp (2 g) salt
  • 3 tbsp (42 g) butter
  • 1 large egg
  • 1 tsp (5 ml) pure almond extract
  • ½ tsp (2 ml) pure vanilla extract
For assembly:
  • 4 to 6 pcs croissants, day old (see Chef’s Tips)
Garnishes (optional):
  • Sliced almonds
  • Redpath® Icing Sugar
For the simple syrup:

Step 1

In a small, heavy-bottomed saucepan, combine water and the Redpath® Golden Yellow Sugar. Place over medium heat and bring to a boil while stirring to dissolve the sugar.

Step 2

Remove from heat, stir in the almond extract, and allow the simple syrup to cool to room temperature.

For the almond cream:

Step 1

In a medium bowl, whisk together almond flour, the Redpath® Golden Yellow Sugar, flour, and salt until well combined and no lumps remain.

Step 2

Add and mix in the butter using a handheld mixer until coarse crumbs are formed.

Step 3

Add and mix in the egg, almond extract, and vanilla extract. Mix on medium speed until thoroughly mixed. Increase speed to high and beat until mixture is smooth and fluffy; 2 minutes.

To assemble:

Step 1

With a bread knife, slice croissants in half lengthwise.

Step 2

Using a pastry brush, generously brush the halves with the simple syrup.

Step 3

Place about 1 to 2 tablespoons of the almond cream onto the halves of each croissant. Using a small offset spatula spread the almond cream evenly over the halves. Replace the tops of each croissant, gently pressing down to adhere.

Step 4

Generously brush the tops of the croissants with the simple syrup. Allow the syrup to be absorbed by the croissant.

Step 5

Spread about 1 to 2 teaspoons of the almond cream down the centre of the croissants. Sprinkle sliced almonds over the cream and gently pat the almond slices into the cream.

Step 6

Preheat air fryer to 325°F (163°C). Place the prepared croissants into the fridge to chill while the air fryer is preheating. This will help the cream to stiffen and allow the sliced almonds to adhere better to the croissants while being air-fried.

Step 7

Place croissants into the preheated air fryer and bake until deep golden in colour; 10 to 12 minutes. (see Chef’s Tips)

Step 8

Carefully remove croissants from the air fryer and place onto a wire cooling rack to cool slightly; 10 minutes.

Step 9

Dust the tops of the almond croissants with Redpath® Icing Sugar, if desired.

Overhead view of three air fryer almond croissants with a generous topping of sliced almonds and powdered sugar on parchment paper, with an additional plain croissant and a sifter full of powdered sugar on a marble surface.