Matcha Almond Croissants

These Matcha Almond Croissants add a beautiful twist to the beloved French bakery classic by combining flaky, buttery pastry with a fragrant layer of matcha almond frangipane. They are perfect for those mornings when you crave something special or want to impress a guest for brunch. This recipe transforms stale croissants into an elegant treat and introduces a pop of green to your breakfast table with the earthy bliss of matcha and the sweet nuttiness of almonds.

The combination of crisp edges, tender filling, and a gentle sweetness had me hooked after the first bite. I first made these for a quiet weekend breakfast, and now they are my go-to treat when I want to turn ordinary croissants into something truly memorable.

Ingredients

• Day old croissants: Choose regular or mini croissants that feel slightly firm to the touch so they soak up the syrup without becoming soggy
• Unsalted butter: Choose a high-quality, creamy European butter for the best richness in your frangipane
• Almond flour: Gives the filling a soft, moist texture and strong almond flavor
• Ceremonial grade matcha powder: Look for a vibrant green color and fresh grassy aroma so the matcha flavor cuts through the richness
• Powdered sugar: Blends smoothly in the almond filling and adds a gentle sweetness
• Large eggs: Make sure they are at room temperature so they integrate smoothly for a silky filling
• Sliced almonds: Create a delicate crunch and visual appeal on top
• Simple syrup: Just sugar and water provides moisture and a hint of sweetness to revive day old croissants
• Notes: Choose croissants with good layers and avoid overly soft or doughy options for best results.

Instructions

Make the Syrup:

Combine sugar and water in a small saucepan over medium heat. Stir until the mixture is completely clear and no grains of sugar remain. Remove from heat and let it cool completely before using. This syrup ensures the croissants stay moist and flavorful inside.

Mix the Matcha Almond Frangipane:

In a mixing bowl, beat the room temperature butter until it is creamy and slightly fluffy which should take about three minutes with an electric mixer or a sturdy spatula. Add almond flour, powdered sugar, matcha powder, and a pinch of salt mixing until the blend looks uniform and pale green. Crack in the eggs one at a time, mixing patiently after each addition to prevent curdling. Scrape the sides of the bowl to make sure no streaks remain. Spoon the silky mixture into a piping bag or a sturdy plastic bag with the corner snipped off.

Prepare the Croissants:

Slice each croissant horizontally like opening a book and separate the tops and bottoms. Place the bottoms cut side up on a parchment lined sheet. Take a pastry brush and paint the inside of each half with a light layer of cooled syrup just enough to moisten.

Fill and Decorate:

Pipe or spoon a generous layer of matcha almond cream onto the bottom half of each croissant then gently place the tops back on. Add more frangipane in a decorative swirl or line on the croissant tops smoothing with a spoon if you like. Cover generously with sliced almonds for both crunch and a bakery finish.

Bake to Perfection:

Bake the croissants in a preheated oven at 350 degrees Fahrenheit for about twenty minutes. Cover the tray loosely with foil for the second half of baking to keep the matcha green and protect the almonds from burning. The aroma will signal they are ready a few minutes before the edges are golden.

Finish with a Touch of Sweetness:

Remove the croissants to a rack and let them cool ten minutes so the filling sets. Just before serving sift powdered sugar or a bit more matcha over the tops for an elegant bakery-style finish.

Ceremonial-grade matcha quickly became my favorite pantry indulgence because of its color and uplifting scent. These croissants turned a simple rainy morning into a memory with my family gathered around the kitchen, licking powdered sugar from their fingertips and smiling with every bite.

Storage and Leftover Tips

These croissants are best enjoyed fresh or on the first day. If you have leftovers, store them in an airtight container at room temperature for one day or refrigerate for up to three days. Rewarm in a low oven to refresh the crispiness without drying out the filling. For longer storage, wrap individually and freeze, thawing before giving them a quick reheat.

Easy Ingredient Swaps

If you are out of almond flour, try hazelnut flour for a richer, slightly darker flavor. For those avoiding dairy, substitute plant-based butter and use any non-dairy milk to brush the croissants if needed. If you cannot find ceremonial matcha, culinary-grade will work—just look for the greenest option you can.

Perfect Ways to Serve This

Serve warm croissants alongside fresh berries or a citrus salad for a vibrant weekend brunch. A pot of green tea or a milky latte brings out the nutty matcha notes perfectly. For a more decadent dessert offering, dust extra matcha and arrange them on a slate or marble board.

Every time I make these, I am reminded how pastry can become a conversation starter and a hug on a plate. If you have not tried blending matcha with almond yet, this is the pastry that will make you fall in love with both.

Recipe Q&A

→ How should I store the finished croissants?

Keep them in an airtight container at room temperature for up to two days. Warm slightly before serving for best texture.

→ Can I use store-bought croissants?

Yes, day-old bakery croissants work very well. Avoid using very soft or fresh croissants to prevent sogginess.

→ What matcha is best for this filling?

Opt for ceremonial-grade matcha for brighter color and refined flavor, enhancing the almond cream.

→ Can I substitute the almond flour?

Blanched finely ground almonds can replace almond flour, but avoid coarser grinds for a smooth frangipane.

→ Is it necessary to use simple syrup?

Simple syrup keeps the interior moist and adds sweetness, but you can use less if you prefer a less sweet result.