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Almond baklava croissants on white plate with one split open to show filling

Almond Baklava Croissants

Make Almond Baklava Croissants for breakfast or brunch! This EASY recipe has only 4 ingredients. It's baklava in croissant form!
Course Breakfast
Cuisine American
Keyword croissant
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Croissants
Calories 124kcal
Author Dorothy Kern


  • 1 cup Blue Diamond Almonds (any flavor; I used Honey Roasted
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons honey divided
  • 1 can 8 count Crescent Rolls (or you can use Puff Pastry, see note)


  • Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Finely chop the almonds (a food processor is helpful for this). Reserve 2 tablespoons for garnish.
  • Stir together finely chopped almonds, cinnamon, and 2 tablespoons of honey to make a thick paste.
  • Unroll and separate the crescent rolls into 8 triangles. Divide the almond mixture among the crescent rolls, placing large tablespoonfuls in the thick end of the triangle. Roll tightly and place on prepared cookie sheet.
  • Bake for 11-14 minutes, until golden brown. Let cool before glazing. Note: glaze just before serving.
  • To glaze: heat remaining 1 tablespoon of honey in a small microwave safe bowl for just a few seconds, until it’s more liquid. Brush onto the tops of each crescent roll and sprinkle with reserved almonds.
  • Store in an airtight container for up to 3 days. These are best stored unglazed (it gets sticky). You can also freeze unglazed croissants for up to one month.


Serving: 1Croissant | Calories: 124kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 228mg | Sugar: 10g