Cherry almond croissants

Cherry almond croissants

How to Cook Bread
Peter Cassidy

This recipe is a good way to use up day-old croissants. The syrup adds moisture, as does the almond filling.


Quantity Ingredient
8 Croissants

For the syrup

Quantity Ingredient
6 tablespoons granulated sugar
60ml kirsch, rum or orange juice
60ml water
100g dried cherries

For the almond filling

Quantity Ingredient
125g butter, softened
125g caster sugar
1 egg
1 extra yolk
125g ground almonds
1 tablespoon plain flour
1/2 teaspoon vanilla extract
2 drops almond extract

To finish

Quantity Ingredient
3 tablespoons flaked almonds
icing sugar, to dust


  1. To make the syrup, put the sugar and Kirsch, rum or orange juice in a small pan with the water and dried cherries and heat gently, stirring, until the sugar has dissolved. Increase the heat and simmer for 1 minute, then remove from the heat and leave to cool.
  2. Heat the oven to 190°C. Cut the croissants in half horizontally and set aside.
  3. To make the almond filling, cream together the butter and sugar using an electric whisk until pale, then beat in the egg and extra yolk. Stir in the ground almonds and flour, then add the vanilla and almond extracts and mix to a smooth paste. Set aside 2 tbsp for the top of the croissants.
  4. Drain the dried cherries in a small sieve over a bowl, pressing the fruit with the back of a spoon to extract as much syrup as possible, then stir the cherries into the almond filling.
  5. Brush the cut sides of the croissant halves with the syrup, then divide the cherry and almond filling between the croissant bases. Spread it using a cutlery knife and sandwich with the top half of each croissant. Spread a little of the reserved almond cream over the top of each croissant, then sprinkle with flaked almonds, pressing them down gently so that they stick.
  6. Transfer the croissants to a baking sheet and bake in the oven for 15–20 minutes, or until the frangipane has set and the almonds on top are golden brown.
  7. Serve warm or at room temperature, with a little icing sugar sifted over the top.
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