These rainbow almond croissant swirls are such a fun way to use puff pastry. They taste like crispy mini almond croissants and the sprinkles make them absolutely beautiful!
What are Rainbow Almond Croissant Swirls
If you love almond croissant and puff pastry pinwheels, you will love this technicolor creation!
The secret ingredient is the almond paste which is basically the delicious filling you find inside a traditional almond croissant.
To make them more festive, I add rainbow sprinkles and my easy 2 ingredient powdered sugar drizzle.
They're so cute and they taste amazing!
I love serving these rainbow almond croissant swirls during brunch parties, bridal showers, baby showers, or birthday parties.
Ingredients & Substitutions
- Flour - Doesn't matter if it's all purpose or self rising flour -- This is just to avoid the puff pastry sticking to your countertop and rolling pin.
- Puff Pastry - Store bought puff pastry - thawed out until pliable.
- Almond Paste - You can use the tube or the pouch. Both work. You can find this in the baking aisle of your local grocery store - typically by the pie fillings. I never even knew this existed until my friend Christina from Dessert for Two posted about it. As she mentioned, you've probably never noticed it before but it's there and if it's not you can order some from amazon. It comes in two forms - a tube and a pouch.
- Rainbow NonPareils Sprinkles- I like these tiny little rainbow ball-shaped sprinkles but you could use any color you'd like.
- Powdered Sugar - If you don't have powdered sugar, you can simply add regular white table sugar to a high powdered blender or food process and blitz it until it's fluffy and light.
- Half and Half - You could swap the half and half for milk or heavy cream or even a plant based vegan alternative.
Preparation
Making these almond croissant swirls is so easy! They make the perfect springtime dessert and I love that the kids can help.
Prep the Oven: Preheat oven to 375F degrees.
Prep the Puff Pastry: Sprinkle a clean work surface with flour and dust your rolling pin. Then, lay your thawed out puff pastry on top, one at a time. Roll out the puff pastry to flatten and lengthen it.
Add the Filling: Using a box grater on the largest holes, grate half of the almond paste onto each piece of puff pastry then cover each one in sprinkles.
Roll & Cut the Swirls: Carefully roll the puff pastry up into tight logs. Seal the ends by dabbing a little bit of water on it and then pressing it closed. Grab a sharp knife and cut them into thin coins - about ¼ inch wide.
Prep your Baking Sheet: Add a piece of parchment paper to your baking sheet and place the almond croissant swirls on top - leaving about 1.5 inches around each one so they have room to expand.
Bake & Prep Drizzle: Bake for 13 minutes or until cooked through, crispy and golden brown. Meanwhile, sift your powdered sugar to remove any possible lumps and add your half and half. Stir it up until it's smooth and drizzle-able.
Cool & Drizzle: Once you remove the swirls from the oven, let them rest for 10 minutes to cool down. Drizzle the cooled croissant swirls with the glaze. It will take about 30-45 minutes for the glaze to set.
What goes with Rainbow Almond Croissant Swirls
I love serving these cute little rainbow pinwheels for easter brunch. You can always find these dishes on my table:
- The Best Ham and Cheese Crescent Rolls
- Viral Tiktok Cinnamon Rolls with Heavy Cream
- Super Simple Crock Pot Brown Sugar Pineapple Ham
- Candied Jalapeño Deviled Eggs
- My Mom's Best Hawaiian Macaroni Salad Recipe with Cheese & Peas
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Recipe
Rainbow Almond Croissant Swirls
Equipment
- Rolling Pin
- parchment paper
Ingredients
For the Almond Croissant Swirls
- 1 tablespoon Flour doesn’t matter if it’s all purpose or self rising
- 1 17.3 oz package Puff Pastry Sheets (2) thawed
- 1 7 oz tube Almond Paste
- 6 tablespoon Rainbow NonPareils Sprinkles
For the 2 Ingredient Glaze
- 1 cup Powdered Sugar
- 2 tablespoon Half & Half
Instructions
- Preheat oven to 375F degrees.
- Sprinkle a clean work surface with flour and dust your rolling pin. Lay your thawed out puff pastry on top, one sheet at a time then roll each of the sheets to flatten and lengthen it.
- Using a box grater on the largest grates, grate half of the almond paste onto each piece of puff pastry then evenly add all the sprinkles to the two sheets.
- Carefully roll up each of the puff pastry sheets into tight logs. Seal the ends by dabbing a little bit of water on it and then pressing it closed. Grab a sharp knife and cut them into thin coins - about ¼ inch wide
- Add a piece of parchment paper to your baking sheet and place the almond croissant swirls on top - leaving about 1.5 inches around each one so they have room to expand. I recommend doing 2 batches - 1 at a time.
- Bake for 13 minutes or until cooked through, crispy and golden brown. Repeat for the second batch.
- Meanwhile, sift your powdered sugar to remove any possible lumps and add your half and half. Stir it up until it's smooth and drizzle-able.
- Once you remove the swirls from the oven, let them rest for 10 minutes to cool down. Drizzle the cooled croissant swirls with the glaze. It will take about 30-45 minutes for the glaze to set.
