Almond Croissant Puff Pastry Swirls

Ingredients

• 2 sheets (500 g each)puff pastry, thawed if frozen
• al gustosliced almonds, for garnish
• 14cherries or fresh berries, for garnish
• al gustoicing sugar, for dusting
• al gustodouble cream, for brushing
• 113 g (4 oz)unsalted butter, melted
• 100 g (½ cup)granulated sugar
• 2 largeeggs
• 10 ml (2 teaspoons)pure almond extract
• 5 ml (1 teaspoon)vanilla extract
• about 144 g (1½ cups), plus up to 25 g (¼ cup) if neededalmond flour
• zest of 1lemon or orange

Instructions

1. 1

   Mix the frangipane

   In a mixing bowl, stir the melted butter, sugar, eggs, almond extract, vanilla extract, almond flour and citrus zest until smooth. If the mixture is too runny, add up to 25 g (¼ cup) more almond flour.

2. 2

   Fill the pastry

   Unfold each sheet of puff pastry on a lightly floured surface. Divide the frangipane between the sheets and spread it in a thin, even layer, leaving a small border around the edges.

3. 3

   Fold the sheets

   Fold each pastry sheet in half like a book, enclosing the filling.

4. 4

   Shape the swirls

   Cut each folded sheet into strips about 2 cm wide. Gently wrap each strip around your fingers to form a swirl or rosette.

5. 5

   Add the toppings

   Arrange the swirls on a baking sheet lined with baking paper and brush the tops with double cream. Press a cherry or berry into the centre of each one, then scatter over sliced almonds.

6. 6

   Chill and preheat

   Freeze the swirls for 10–15 minutes if you like; this helps them keep their shape. Preheat the oven to 200°C (400°F).

7. 7

   Bake until golden

   Bake for 20–25 minutes, until the swirls are puffed, golden and cooked through.

8. 8

   Cool and dust

   Leave the swirls to cool slightly, then dust with icing sugar before serving.

What are almond croissant swirls?

These pastries borrow the flavours of an almond croissant—crisp, buttery pastry and sweet almond filling—without shaping or laminating dough from scratch. Frangipane is a classic almond-based filling used in European baking, and here it is tucked into shop-bought puff pastry.

The folded, sliced pastry makes individual rosettes, while a cherry or berry and sliced almonds add a colourful finish. The filling and garnish make the swirls feel special without adding complicated shaping steps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 10g protein, 44g carbs, 39g fat.

Puff pastry, butter, almond flour and sugar provide much of the energy and fat, while the pastry, sugar and almond flour contribute most of the carbohydrates. Eggs and almond flour add some protein. Pair a swirl with fresh fruit and yoghurt for a more balanced breakfast plate.

Making a smooth frangipane

Butter and sugar: combine them with the eggs, extracts, almond flour and citrus zest until the filling is smooth. The optional extra almond flour is there for a mixture that seems too runny; add only as much as needed, up to 25 g.

Citrus zest: lemon or orange both work with almond. Zest the fruit finely so it disperses through the filling rather than forming large pieces.

Handling the pastry

Cool pastry: thaw frozen sheets before unfolding, but keep them cool and workable. If they become very soft while you spread the filling or shape the swirls, the optional 10–15 minutes in the freezer helps them hold their form.

Even filling: spread the frangipane in a thin layer and leave a small border. That gives the filling room inside the folded pastry and helps keep the edges manageable.

Shaping and spacing

Narrow strips: cut the folded pastry into strips about 2 cm wide so they can be wrapped into individual swirls. Handle them gently; pulling or stretching can distort the shape.

Room to puff: set the swirls on the lined baking sheet with space between them. The pastry expands in the oven, so crowding can make the edges less crisp.

How to tell they are done

Colour and lift: look for pastry that has puffed and turned golden, and bake within the stated 20–25 minute range. The recipe also calls for the centres to be cooked through, not just the outer layers browned.

Finishing touch: let the pastries cool slightly before dusting with icing sugar. Adding it at the end keeps the topping visible rather than letting it disappear into warm pastry.

When to serve them

These swirls suit breakfast or brunch with coffee, tea and fresh fruit, or make an easy dessert alongside berries. Their sweet almond filling also pairs well with a spoonful of yoghurt if serving them as part of a lighter breakfast spread.

Serve them slightly warm or at room temperature, after the icing sugar has been added. The recipe makes 14 individual pastries, so they can also be set out for sharing.

Recipe notes & tips

• Use pastry that is thawed but still cool enough to handle.
• Spread the frangipane thinly and leave a small border around each sheet.
• Keep the pastry strips about 2 cm wide for manageable swirls.
• Use the optional freezer chill if the shaped pastries feel soft.
• Check for puffed, golden pastry during the 20–25 minute bake.
• Wait until the swirls have cooled slightly before dusting with icing sugar.

Variations

• Choose citrus: use lemon zest for a sharper note or orange zest for a sweeter aroma.
• Switch the fruit: top each swirl with a fresh berry instead of a cherry.
• Add extra crunch: scatter a little more sliced almond over the tops before baking.
• Adjust the filling: add almond flour gradually if the frangipane seems too runny.
• Serve with fruit: pair the finished swirls with fresh berries for breakfast or dessert.

Common mistakes to avoid

• Warm pastry: it can become difficult to shape; use the optional 10–15 minute freezer chill.
• Runny frangipane: the filling may spread more easily; add up to 25 g (¼ cup) extra almond flour.
• Overfilling the sheets: filling can escape as the pastry is folded; spread it thinly and leave a small border.
• Stretching the strips: this can distort the swirls; wrap each strip gently around your fingers.
• Crowding the tray: swirls need room to puff; arrange them with space between each one.
• Dusting too early: icing sugar can disappear on hot pastry; let the swirls cool slightly first.

How to store

Once cool, store the swirls in an airtight container at room temperature for up to 2 days. Reheat briefly in a 160°C oven until warmed through. For longer storage, freeze the baked, cooled pastries in a sealed container and thaw before reheating.

Frequently asked questions