Craving an almond pastry without tackling gluten-free laminated yeasted dough? Start with a ready-made gluten-free croissant: soak it with vanilla syrup, fill it with almond cream and jam, then bake it once more. The almonds turn golden and crisp, while the center stays tender. Finish with a dusting of icing sugar. You’ll find the rest of my gluten-free breads and pastries all in one place.
What Is a Gluten-Free Almond Croissant with Red Berry Jam?
It’s a gluten-free croissant sliced lengthwise, brushed with vanilla syrup, filled with red berry jam and almond cream, then baked again under a layer of sliced almonds. Chef Rommel Reyes’s version is all about speed: use store-bought gluten-free croissants so you can go straight to assembling and baking.
The almond cream is both gluten-free and lactose-free, made with plant-based butter and non-dairy cream (or heavy cream if you eat dairy). The jam adds a sweet-tart note that cuts through the richness of the almond cream, while the sliced almonds bring crunch against the softer pastry and silky filling.
Key ingredients
Gluten-free croissants: use Schär croissants, sold in packs of 4. You can also choose another brand that works for you.
A quick note on lactose: Schär croissants are definitely gluten-free, but not necessarily 100% lactose-free. If you avoid dairy, it’s better to start with Schär gluten-free, lactose-free puff pastry and make your own almond croissants.
Gluten-free, lactose-free almond cream: this is the heart of the filling. Make it by whipping plant-based butter with sugar, then adding the cream in two additions before mixing in the almond flour and gluten-free flour.
Red berry jam: it adds a bright, tangy note. Blackcurrant jam works well too, and you can swap in any jam you like.
Vanilla syrup: made with water, sugar, and vanilla, it’s quickly brought to a boil and then set aside. Use it to moisten the croissants before filling and baking so they stay flaky outside and tender inside, with a little chew.
Sliced almonds: these go on top. They toast to a deep golden brown in the oven and add a crisp contrast to the pastry and cream.
Technical notes and pitfalls to avoid
The idea is simple: using ready-made gluten-free croissants saves time, while careful moistening and assembly keep them soft in the center and crisp on top.
Almond cream: texture and mixing order
Whisk the softened plant-based butter and sugar with an electric mixer until light and creamy. Add the cream in two additions, waiting until the first is fully absorbed before adding the rest. Continue mixing until smooth.
Finish by mixing in the almond flour and gluten-free flour on low speed, just until evenly combined.
Vanilla syrup: moisten without soaking
Start by quickly making the vanilla syrup: bring the water, sugar, and vanilla (extract or vanilla bean) to a boil, then set aside. Next, slice the croissants lengthwise with a bread knife so you don’t crush them.
Brush the inside with syrup before filling. This extra moisture keeps the outside flaky and the inside softer, with a little chew.
Filling: quantities and assembly
Spread a spoonful of jam inside each moistened croissant, then top with 2 tablespoons of almond cream. Close the croissant, then pipe 2 tablespoons of almond cream over the top.
Add the sliced almonds next. You can scatter them over the top, or press the filled croissant directly onto the almonds instead of sprinkling them on. The cream will spread slightly and hold even more almonds in place.
Baking and finishing
Preheat the oven to 190°C, then bake for 13 to 15 minutes, until the almonds are deeply golden and crisp.
Let cool, dust with icing sugar, and serve.
For more inspiration, browse my gluten-free recipes.
Recipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 1 package Schar croissants 4 croissants
- 100 g sliced almonds
- 60 g red berry jam
- powdered sugar as needed
- 100 g softened lactose-free butter
- 100 g sugar
- 3 g salt
- 100 g almond flour
- 20 g gluten-free flour
- 50 g lactose-free double cream or heavy cream whipping cream
- 10 g vanilla extract or 1 vanilla bean
- 100 g water
- 50 g sugar
- 10 g vanilla extract or 1 vanilla bean
Instructions
Almond cream
- Beat the lactose-free butter and sugar with an electric mixer until light and creamy.
- Add the cream in two additions, letting each addition absorb fully before adding the next. Mix until smooth.
- Add the almond flour and gluten-free flour, then mix on low speed until smooth and fully combined.
Preparation, filling, and baking
- Make the vanilla syrup first: bring the water, sugar, and vanilla powder or extract to a boil. Set aside.
- Slice the croissants lengthwise with a bread knife. Brush the cut sides with the vanilla syrup to moisten them.
- Spread a spoonful of jam inside each moistened croissant. Top with 2 tablespoons of almond cream over the jam.
- Pipe 2 tablespoons of almond cream on top of each filled croissant, then sprinkle with sliced almonds. You can also press the filled croissant into the sliced almonds instead of sprinkling them on top. This spreads the almond cream over the surface and helps more almonds stick.
- Preheat the oven to 190°C, then bake for 13-15 minutes, or until the almonds are golden and crisp.
- Let cool, then dust with powdered sugar before serving.
