✨ Bakery-Style Almond Croissant Swirls (with Puff Pastry!) | Easy Make-Ahead Dessert

Melt 4 oz of unsalted butter in a bowl.

Add 1/2 cup of granulated sugar, 2 teaspoons of almond extract, and 1 teaspoon of vanilla extract to the melted butter.

Whisk in 2 large eggs at room temperature until smooth.

Mix in 1 1/2 cups of almond flour and the zest of either a lemon or orange using a spatula until combined.

If the mixture is thin, add an additional 1/4 to 1/2 cup of almond flour to achieve a spreadable consistency and set aside.

Lay down parchment paper and place 2 sheets of puff pastry on it without rolling them out.

Spread half of the almond paste on one sheet of puff pastry and the other half on the second sheet.

Fold each sheet of puff pastry in half like a book.

Using a pastry wheel, pizza cutter, or knife, cut the folded pastry into strips about 2 centimeters wide.

Take each strip and wrap it around your fingers to create a swirl shape.

Place the swirls on a baking tray lined with parchment paper, leaving space between them.

Brush the swirls with a little heavy cream and garnish with sliced almonds and thawed cherries.

Preheat the oven to 400°F.

Bake the swirls in a countertop convection oven for about 25 minutes until puffed and golden.

Dust the baked swirls with powdered sugar before serving.

Equipment Needed

Spice Level:

Allergens