The Best Copycat Recipe of Trader Joe’s Almond Croissants

Listen, I get it—nothing beats the convenience of TJ’s almond croissants. But what if I told you that with a little patience (and a lot of butter), you can make an even more ridiculous version at home? The kind that makes your kitchen smell like a Parisian bakery and has your neighbors casually “stopping by” at breakfast time?

This is my homemade trader joe’s almond croissants copycat recipe—inspired by TJ’s but with extra love (and almond paste, because more is always better). It’s a project, yes, but the kind that’s so worth it.

Who Will Lose Their Minds Over These

Picture this: your carb-loving best friend taking one bite and immediately asking if you’ve secretly trained in Paris. Your gluten-free neighbor sneaking a second croissant while pretending they’re “just checking the texture.” That one aunt who still thinks store-bought is better – until she tries these. Even toddlers (who usually treat homemade food like poison) will smear that almond filling across their cheeks with glee. These croissants turn brunch into an event, make Tuesday mornings feel luxurious, and are basically edible friendship bait. Warning: Bake them once, and you’ll be getting “when are you making those again?” texts for months.

Why These Work (The Delicious Science)

It’s all about the layers, baby. When cold butter meets dough in the oven, it creates steam pockets that puff up into those irresistible flaky sheets. The almond filling? A perfect moisture barrier that keeps the interior tender while the outside crisps. And that overnight proof isn’t just for show – it develops flavor compounds that make store-bought taste bland in comparison. Pro tip: The egg wash isn’t just pretty – it creates a golden shield that keeps the layers crisp for hours. It’s like edible architecture, but way more delicious than that sounds.

How to master trader joe’s almond croissants Copycat Recipe

Ingredients (Makes 8 Croissants)

For the Dough:

• 4 cups (500g) bread flour
• 1/4 cup (50g) sugar
• 1 tbsp instant yeast
• 1 1/4 tsp salt
• 1 1/4 cups (300ml) cold whole milk
• 1 1/4 cups (2.5 sticks / 285g) unsalted butter, cold

For the Almond Filling:

• 1 cup (100g) almond flour
• 1/2 cup (100g) sugar
• 1/4 tsp salt
• 1/2 cup (115g) softened butter
• 1 egg
• 1 tsp almond extract

For Topping:

• 1 egg (for egg wash)
• Sliced almonds
• Powdered sugar (for dusting)

Step-by-Step (Don’t Panic, It’s Just Butter & Time)

Day 1: Make the Dough

1. Mix dry ingredients (flour, sugar, yeast, salt).
2. Add milk and mix until a shaggy dough forms.
3. Knead 5 mins until smooth (stand mixer or by hand).
4. Shape into a rectangle, wrap in plastic, and refrigerate 1 hour.

Butter Block Time

1. Pound cold butter between parchment until it’s a flat 8×8-inch square.
2. Chill 30 mins (don’t skip—this keeps layers distinct).

Lamination (Fancy Word for Folding)

1. Roll dough into a 12×12-inch square.
2. Place butter block in the center, fold dough over like an envelope.
3. Roll out again, fold into thirds (like a letter).
4. Chill 30 mins, then repeat 3 more times.

Day 2: Shape & Bake

1. Roll dough into a large rectangle, cut into triangles.
2. Spread almond filling on each, roll up into crescents.
3. Proof 2 hours until puffy.
4. Brush gently with egg yolks wash, sprinkle with sliced almonds.
5. Bake them at 375°F (190°C) for 18-20 mins, watch the magic happen until golden and crispy.

Pro Tips (Because I’ve Messed Up So You Don’t Have To)

✔ Keep everything cold—warm butter = sad, flat croissants.
✔ Don’t rush folds—30 min chills between laminations are non-negotiable.
✔ Freeze extras—baked or unbaked, they reheat like a dream.

How These Compare to TJ’s

Aspect	Trader Joe’s	Homemade
Flakiness	Good	Insane
Almond Filling	Decent	Next-level
Effort	10/10 easy	6/10 project

What to Serve With (Beyond Regret)

Pair with:

• Strong espresso (to cut through the butter)
• Fresh berries (for that “I tried” illusion)
• Whipped mascarpone (because why not?)
• A side of smug satisfaction

For next-level hosting, serve with TJ’s orange marmalade for dipping – the citrus plays nice with the almonds. Or go full Parisian and pretend you meant the powdered sugar dusting to be “artistic.”

Next-Level Twists

• Chocolate-Hazelnut: Swap almond filling for Nutella + chopped hazelnuts
• Orange Blossom: Add 1 tsp orange blossom water to the filling
• Savory-Sweet: Sprinkle with flaky salt post-bake
• Cruffin Style: Bake in muffin tins for maximum filling distribution

My personal favorite? Brushing the baked croissants with honey and topping with crushed pistachios – it’s like baklava’s fancy French cousin.

Don’t Do This (Or Your Croissants Will Judge You)

I’ve made every mistake so you don’t have to:

• Don’t Use Warm Butter for Lamination: It’ll melt into the dough instead of creating layers. Your croissants will come out denser than a Dickens novel. Chill the butter until it’s firm—like, “could dent someone’s skull” firm.
• Don’t Rush the Folds: That 30-minute chill between turns isn’t a suggestion—it’s what separates flaky masterpieces from sad, bready lumps. Set a timer and walk away. (I use this time to stare into the fridge like it holds life’s answers.)
• Don’t Overfill with Almond Cream: 1 tbsp per croissant max. Any more and it’ll erupt during baking like a buttery volcano. (Yes, this is from experience. My baking sheet still has scars.)
• Don’t Bake on a Hot Sheet Pan: Always start with a room temp pan. A hot one = burnt bottoms before the centers bake. Tragic.

Worst Offense? Not freezing half the unbaked croissants for future you. Portion the dough before the final proof, freeze on a tray, then bag. Future you at 6 AM will weep with gratitude.

Leftover Love (For the Mythical Creatures Who Have Willpower)

Okay, who are we kidding? Leftovers of homemade trader Joe’s almond croissants? That’s like spotting a unicorn in your backyard. But if you’ve somehow resisted eating all eight in one sitting (impressive), here’s how to give them a glorious second act:

• Day-Old Croissant French Toast: Slice them horizontally, dip in a mix of eggs, cream, and a splash of orange blossom water, then pan-fry in butter. The almond filling caramelizes into something ridiculous. Serve with maple syrup and lie about how “easy” brunch was.
• Croissant Bread Pudding: Tear into chunks and drown in custard (1 cup cream + 2 eggs + vanilla). Bake until the top is crackly and the center jiggles like a TikTok dance. The flakes soak up the custard but keep some texture—pure magic.
• Ice Cream Bomb: Hollow out slightly stale croissants, fill with vanilla ice cream, wrap in plastic, and refreeze. Slice into rounds later for instant “croissant ice cream sandwiches.”
• Almond-Crusted Everything: Blitz leftovers into crumbs, mix with melted butter, and press onto chicken cutlets before baking. Sounds weird, tastes like genius.

Real Talk: Stale croissants? Brush with simple syrup and toast at 300°F for 5 mins. They’ll come back to life like a rom-com protagonist.

FAQs: Your Burning Trader Joe’s Almond Croissant Questions, Answered Honestly

Q: Okay, real talk—are Trader Joe’s almond croissants actually good?
Honey, they’re stupidly good for frozen pastry. Like, “I-served-these-to-my-French-friend-and-they-bowed” good. The almond filling is sweet without being cloying, the layers are impressively flaky for something that lives in your freezer, and that powdered sugar dusting? Chef’s kiss. Are they identical to a Parisian boulangerie’s? No. But for 90% less effort? Absolutely worth the hype.

Q: How do I cook these without ruining them?
Listen closely, because I’ve burned a batch so you don’t have to:

1. Night before: Take those frozen hockey pucks out of the box, plop them on a baking sheet (parchment paper = lazy clean-up), and cover loosely with plastic. Let them sit on the counter for 9 hours (yes, really—they need to puff up like little doughy balloons).
2. Morning of: Preheat oven to 350°F, brush with egg wash (1 egg + 1 tbsp water), and bake for 20-25 mins until they’re golden and smell like your wildest brunch dreams.
3. Critical step: Let them cool for 5 mins unless you enjoy molten almond filling scorching your tongue.

Pro tip: Set a phone reminder to take them out the night before. Otherwise, you’ll be staring at frozen dough at 7 AM like a sad cartoon character.

Q: Where can I buy these magical croissants?
Inside voice: Only at Trader Joe’s, babes. They’re usually in the freezer aisle near the other “fancy” frozen breads (look for the orange box). But here’s the catch—they sell out faster than pumpkin spice stuff in fall. Pro move: Buy two boxes and stash one in your freezer for emergencies (read: Tuesday mornings).

Q: Do I really have to wait 9 hours?
Sighs in pastry chef: Technically? No. Practically? YES. Here’s why:

• Under-proofed croissants = dense, sad little bricks
• Properly proofed = light, flaky clouds of joy

That said, if you’re desperate:

1. Try the “speed proof” hack: Place frozen croissants in a lightly warmed oven (100°F max) with a bowl of hot water for 4-5 hours.
2. Accept that they’ll be slightly denser and make peace with your choices.

Bonus Q: Can I freeze the baked leftovers?
Laughs in “leftovers”: Bold of you to assume there will be any. But yes—cool completely, wrap tightly in foil, and freeze. Reheat at 300°F for 10 mins. They won’t be quite as perfect, but they’ll still beat most coffee shop versions.

Final Wisdom: These croissants are the culinary equivalent of a get-out-of-jail-free card. Forgot a birthday? Need to impress in-laws? Hosting book club with zero time? TJ’s has your back. Just don’t blame me when you start judging all other pastries by their standard.

(P.S. The chocolate ones are good too, but we don’t talk about them in front of the almond.) 🥐

Final Flourish: The Croissant That Will Ruin You for All Others

Let’s be real—once you’ve had a fresh, homemade almond croissant still warm from the oven, there’s no going back. That first bite—crackly exterior giving way to buttery, flaky layers, the sweet almond paste oozing just enough to make you lick your fingers—will haunt you. You’ll start side-eyeing bakery cases, thinking, “I could make these better.” Your weekends will suddenly involve more butter and more smug satisfaction.

This recipe isn’t just baking—it’s a rebellion against “good enough.” It’s the kind of project that makes you feel like a pastry boss, even if your first attempt looks more “abstract art” than “artisan.” And when someone asks, “Where’d you buy these?” you’ll grin and say, “Oh, just something I threw together.”

Now go preheat that oven—your homemade croissant era starts now. 🥐✨