Almond Croissant-Style Sourdough (Print Version)

Flaky sourdough rolls with luscious almond cream filling and sliced almond topping, perfect for breakfast or brunch.

# What You’ll Need:

→ Dough

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

→ Almond Cream

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 for dusting

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the sourdough dough into a 12 by 16 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 well combined.
04 - Spread the almond cream evenly over the rolled-out dough, leaving a 1/2 inch border around the edges.
05 - From the long edge, roll the dough up tightly into a log. With a sharp knife, cut into 8 equal pieces.
06 - Place the rolls cut-side up on the prepared baking sheet. Gently reshape if needed to maintain structure.
07 - Brush tops with milk and sprinkle generously with sliced almonds.
08 - Bake for 22 to 25 minutes, until golden brown and puffed.
09 - Remove from oven and let cool slightly. Dust with powdered sugar before serving.

# Expert Hints:

01 -
  • No complicated laminating or cold rests needed—you'll have golden, flaky rolls in less than an hour.
  • That almond cream center tastes so luxurious that people swear you spent your morning doing serious pastry work.
  • Sourdough's slight tang plays perfectly against the sweet almond filling, making it feel more sophisticated than it has any right to be.
02 -
  • Don't use cold butter in your almond cream—it'll stay lumpy and grainy no matter how much you mix, so take the extra ten minutes to let it soften on the counter.
  • The cut-side-up presentation isn't just for looks; it creates little pockets where the filling caramelizes slightly, which is where the real flavor magic happens.
03 -
  • Softened butter is non-negotiable in the almond cream—take it out of the fridge 30 minutes before you start, or your texture will suffer and no amount of mixing will fix it.
  • The cutting motion matters more than you'd think; use one firm downward motion per cut instead of sawing, which keeps the filling from squishing out sideways and making a mess.
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