Dessert

Easy Matcha Croissants Recipe

ByNaomi Fletcher February 24, 2026February 24, 2026

Introduction

These Easy Matcha Croissants are a delightful twist on the classic almond croissant, combining the earthy flavor of matcha with a rich almond filling. Using store-bought croissants, they come together quickly, making them perfect for a special breakfast or brunch without the fuss. You’ll love the vibrant green filling and buttery, flaky pastry in every bite.

Five golden brown croissants are placed closely on a long white rectangular plate, each croissant topped with a dusting of powdered sugar and scattered almond slices. The croissants show flaky, crispy layers with a shiny, slightly darker crust on the edges. A light green almond paste filling peeks out slightly from the center of each croissant. The plate rests on a beige cloth with two small sprigs of eucalyptus leaves placed beside it. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the syrup:

4 oz sugar (extra fine granulated)
4 fl oz water

For the matcha frangipane:

4.5 oz unsalted butter (softened, room temperature)
4 oz almond flour (sifted)
2.5 oz powdered sugar
1.5 tbsp matcha powder (ceremonial grade preferred)
1/4 tsp salt
2 eggs (room temperature)
1/2 tsp vanilla extract

For assembly and topping:

4 croissants (stale or day-old works best)
Sliced almonds
Powdered sugar (for dusting)

Instructions

Step 1: Combine the sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely, about 3-4 minutes. Remove from heat and let the syrup cool completely to room temperature to prevent the croissants from becoming soggy. Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper. Sift the almond flour into a small bowl to ensure a smooth filling.
Step 2: Using an electric mixer, beat the softened butter for about 3 minutes until pale and fluffy. Add the sifted almond flour, powdered sugar, matcha powder, and salt. Mix on medium speed for 1-2 minutes until evenly combined and the filling is thick and spreadable, with a uniform green color. Scrape down the bowl halfway to avoid streaks.
Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition. Add the vanilla extract with the last egg and continue mixing for one more minute until smooth and creamy. The filling should have a mousse-like consistency perfect for piping and spreading.
Step 4: Carefully slice each croissant in half horizontally using a serrated knife. Arrange the bottom halves cut-side up on the prepared baking sheet, spacing them about 2 inches apart. Lightly brush each bottom half with the cooled matcha simple syrup from Step 1, using a pastry brush or spoon. Use sparingly to avoid sogginess.
Step 5: Transfer the matcha filling to a piping bag fitted with a medium round or star tip. Pipe a generous mound of filling onto each syrup-brushed croissant bottom half. Gently place the top halves over the filling, pressing lightly to nestle them without compressing. Brush the croissant tops with a thin layer of the remaining syrup, pipe a decorative swirl or dollop of filling on top, and sprinkle sliced almonds over each croissant.
Step 6: Bake the assembled croissants in the preheated oven for 25-30 minutes, until the filling is set and croissants are lightly golden. Remove and allow to cool on the baking sheet for 10 minutes to firm up the filling. Transfer to a plate and dust with powdered sugar. Serve slightly warm for best flavor and texture.

Tips & Variations

Use day-old croissants for better structure and soaking, avoiding soggy results.
Substitute almond flour with finely ground hazelnuts or walnuts for a different nutty flavor.
Choose ceremonial grade matcha powder to get a bright green color and richer taste.
If you prefer, swap sliced almonds with chopped pistachios, hazelnuts, or white chocolate chips for topping.
Beat softened butter well to avoid a grainy filling texture; avoid over-mixing once eggs are added to keep the filling light.

Storage

Store croissants in an airtight container at room temperature for up to 2 days. They taste best the same day when crisp outside and soft inside, but will keep well the next day. To freeze, wrap croissants individually in plastic wrap and place in a freezer bag for up to one month. To refresh, thaw at room temperature then warm in a 350°F oven for 5-7 minutes to restore crispness.

How to Serve

Five almond croissants are arranged neatly on a white rectangular plate. Each croissant is golden brown with visible flaky layers and topped with a light dusting of powdered sugar and scattered sliced almonds. The croissants show a slightly shiny texture from the glaze. The plate is placed on a soft textured beige cloth with sprigs of green eucalyptus leaves beside it. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old ones?

Fresh croissants tend to be too soft and may fall apart or become soggy when soaked with syrup. Day-old croissants have a firmer crumb, which holds up better during assembly and baking.

Is it necessary to use matcha powder in the filling?

Yes, matcha powder is essential for the unique flavor and color of these croissants. While you could try other green tea powders, the taste and vibrant green color from matcha are what make this recipe special.