
Almond Croissant Mini Pies Recipe with Homemade Frangipane
If you're a fan of almond croissants, these Almond Croissant-Inspired Mini Pies are about to become your new favorite treat. They’re buttery, flaky, and filled with a delicious homemade frangipane (a creamy almond filling). Best of all, they’re super easy to make with premade pie crusts and kitchen staples like almond flour, butter, and sugar. The result? A bakery-worthy dessert you can whip up right at home.
Equipment
- Electric mixer, handheld or stand mixer
- medium mixing bowl
- 4-inch cake ring or cookie cutter
- Measuring Cups and Spoons
- Parchment paper
- Baking sheet
- Pastry Brush
Ingredients
- 2 – 9 inch pie crusts (store-bought crusts work great here)
- 1/4 cup softened butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1 room temperature egg
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1/3 cup thinly sliced almonds
- 1-2 tablespoons Turbinado sugar (white sugar ok, too)
- 1 egg (for egg wash)
Instructions
Prepare
- Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Frangipane Filling
- Mix Butter & Sugar: In a medium bowl, beat 1/4 cup softened butter, 1/2 cup sugar, 1 teaspoon pure vanilla extract, and 1/4 teaspoon almond extract until creamy. Add the room temperature egg and mix until fully combined.
- Add Flours: Add 1 cup almond flour and 1/4 cup all-purpose flour. Mix until you have a smooth, creamy filling.
Assemble and Bake
- Prepare the Pie Crusts: Roll out the thawed premade pie crusts. Using a 4-inch cake ring or cookie cutter, cut out eight circles (four from each crust). Set aside the scraps, keeping them flat, to easily cut the lattice topping. Place the pie crust circles onto a parchment-lined baking sheet, spacing them about 1.5-2 inches apart.
- Add the Frangipane: Spoon 2 tablespoons of frangipane into the center of each pie crust, leaving about a 1-inch border around the edges. Brush the border with a beaten egg or egg wash.
- Create the Lattice: From the leftover pie crust, cut out 16, 1/4-1/2-inch strips using a butter knife or pizza cutter. Lay four strips on top of each pie, creating a simple lattice pattern with two vertical and two horizontal strips. Cut and remove any excess that falls over the edge of the pie.
- Brush & Top: Using a pastry brush, top the edges of the pies and the lattice crust with a beaten egg or egg wash. Sprinkle thinly sliced almonds over the exposed frangipane and brush them with the egg wash as well. Note: if any pieces of your lattice top are not staying in place, add a bit of additional egg wash to help adhere the lattice strip to the pie crust base.Finish by sprinkling Turbinado sugar (or regular sugar) over the pies.
- Bake the Pies: Place the prepared pan of pies in the oven and bake for 20 minutes, or until the mini pies turn a light golden brown and the crust is fully baked (not shiny looking). As oven temperatures can vary, keep an eye on them starting at the 15-minute mark to ensure they don’t overbake.
- Cool & Enjoy: Let the mini pies cool for at least 10 minutes before digging in. The flavors and textures will develop even more as they set.
Notes
Half Batch Option: Only need a few pies? Cut the recipe in half and use just one pie crust with half the frangipane filling.
No Turbinado Sugar? White sugar works just fine in a pinch.
These Almond Croissant Mini Pies offer all the buttery, almondy goodness of an almond croissant in mini-pie form.Â














Note: Be sure to not over-fill your mini pies and to use enough flour or you may get spillage like this!

Such an easy recipe to follow and they were absolutely DELICIOUS! a great twist to a favorite croissant of mine
Thank you so much, Amber! I’m so glad you liked the recipe. Enjoy!!
-Dee