Raspberry Almond Cream Cheese Croissant Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, use croissants that are slightly stale—they hold up better when soaked with the frangipane.

If your croissants are very fresh, toast them lightly before assembling to help them stay crisp. You can also brush the cut sides with a little melted butter for extra richness, though this is optional.

When grating the white almond chocolate, chill it for 10 minutes first. This prevents it from melting and sticking to the grater.

If you prefer larger shards, use a vegetable peeler. The chocolate will melt into the filling during baking, so you don't need to be precise—just scatter it evenly.

Variations

• Berry Swap: Replace raspberries with an equal amount of fresh blueberries, blackberries, or sliced strawberries. Adjust the glaze to match, such as using blueberry or strawberry jam.
• Chocolate Twist: Use dark or milk chocolate shavings instead of white almond chocolate for a richer, less sweet flavor. Omit the almond extract if you prefer pure chocolate.
• Citrus Zest: Add 1 teaspoon of orange or lemon zest to the frangipane for a bright, citrusy note. The zest pairs well with the almond and raspberry flavors.
• Nut-Free Option: Omit the almond flour and use an additional 2 tablespoons of all-purpose flour. Replace the white almond chocolate with white chocolate and add 1/4 teaspoon of almond extract (or omit for nut-free).

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Wrap the cooled bake tightly in plastic wrap and foil, then freeze for up to 2 months.

Reheat

Reheat individual portions in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving as it makes the croissants soggy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a 350°F (175°C) oven for 5-7 minutes until warmed through and crisp.

The glaze may soften slightly, but the flavor remains. Avoid microwaving, as it will make the croissants soggy.

Assemble the bake up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate.

When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the baking time. The croissants will absorb the frangipane overnight, creating a more custardy texture.

Serving ideas

Serve the bake warm, straight from the dish, with a spatula to lift out generous portions. The contrast of crisp pastry, creamy filling, and glossy fruit is best enjoyed fresh. Pair it with a cup of coffee or tea for a complete breakfast or brunch.

For a more indulgent presentation, add a dollop of whipped cream or a scoop of vanilla ice cream. You can also garnish with extra fresh raspberries and a sprig of mint. This bake is satisfying on its own, but the additions make it feel extra special.

Frequently asked questions

Recipe card

Raspberry Almond Cream Cheese Croissant Bake

Prep 20 minCook 35 minTotal 55 minServes 8

Ingredients

• 6 large golden butter croissants
• 4 oz white almond chocolate bar
• 8 oz cream cheese, softened
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 6 oz fresh raspberries
• 2 tbsp powdered sugar
• 1/4 cup ruby raspberry glaze

Instructions

1. Slice each croissant in half lengthwise with a clean, sharp knife. Set the tops aside. Grate the white almond chocolate on the large holes of a box grater into a bowl and set aside.
2. In a medium bowl, beat the softened cream cheese with the almond flour, granulated sugar, vanilla, and egg until smooth and fluffy. Transfer to a piping bag or a zip-top bag with the corner snipped.
3. Arrange the halved croissants cut-side up in a single layer in a ceramic baking dish, shingling them slightly. Pipe swirls of the frangipane over the croissants, then tuck the fresh raspberries into the gaps between the croissants.
4. Sprinkle the grated white almond chocolate evenly over the assembled croissants and frangipane, covering the exposed surfaces lightly.
5. Heat the oven to 350°F (175°C). Place the dish in the oven and bake until the frangipane is set and the croissants are golden and crisp, about 30 to 35 minutes. The internal temperature of the egg mixture should reach 160°F (71°C).
6. Remove the bake from the oven and let it cool for 5 minutes on a wire rack. Dust with powdered sugar, then drizzle the ruby raspberry glaze over the top. Lift out a warm portion and serve.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.