Almond Croissant-Style Sourdough (Printable)

Flaky sourdough rolls with creamy almond filling and a golden, almond-topped crust.

# What You'll Need:

→ Dough

01 - 1 lb store-bought or homemade sourdough pizza dough
02 - All-purpose flour for dusting

→ Almond Cream Filling

03 - 1/2 cup almond flour
04 - 1/4 cup granulated sugar
05 - 1/4 cup unsalted butter, softened
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract
08 - 1/2 teaspoon almond extract
09 - Pinch of salt

→ Assembly and Topping

10 - 1/2 cup sliced almonds
11 - 2 tablespoons milk
12 - 2 tablespoons powdered sugar

# How to Cook:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll sourdough dough into a 12x16-inch rectangle.
03 - In a medium bowl, cream together almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt until smooth and uniform.
04 - Spread almond cream evenly over rolled dough, leaving a 1/2-inch border on all edges.
05 - Roll dough tightly from the long edge into a log. Cut into 8 equal pieces using a sharp knife.
06 - Place rolls cut-side up on prepared baking sheet. Gently reshape if needed to maintain uniform size.
07 - Brush roll tops with milk and sprinkle generously with sliced almonds.
08 - Bake for 22 to 25 minutes until golden brown and visibly puffed.
09 - Remove from oven and allow to cool slightly. Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • You get that buttery, laminated croissant experience without spending three days folding dough.
  • Sourdough's natural tang cuts through the richness of the almond cream in the most elegant way.
  • These disappear fast—I've learned to make a double batch if anyone's watching.
02 -
  • Don't skip the room-temperature butter—I learned this the hard way when I grabbed cold butter from the fridge and ended up with grainy almond cream that never fully incorporated.
  • The sourdough dough already has salt, so go light on seasoning the filling or it becomes unbalanced and tastes salty-sweet in a confusing way.
03 -
  • If your almond cream seems too thick to spread, warm it for 10 seconds in the microwave—it'll become smooth and cooperative without losing structure.
  • Cutting the rolls with a single sharp downward motion rather than sawing keeps the layers from compressing and maintains that flakiness you worked for.
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