Easy Matcha Croissants

I didn’t try matcha until my late twenties, and honestly, I thought it tasted like lawn clippings. My first sip was at one of those trendy cafes where everything costs seven dollars, and I couldn’t understand the hype.

Fast forward a few years, and I’ve completely changed my tune. Turns out, quality matters a lot with matcha—the cheap stuff really does taste like grass. Now I keep the good ceremonial grade in my pantry, and these matcha croissants are one of my favorite ways to use it. They’re basically a fancy almond croissant with a matcha twist, perfect for when you want something special for breakfast but don’t want to spend all morning in the kitchen.

What Kind of Croissants Should I Use?

For this recipe, you can use store-bought croissants from your local bakery or the grocery store, and both will turn out great. If you’re grabbing them from the supermarket, look for ones that are fresh and still have a bit of flakiness to them rather than ones that feel overly soft or stale. Bakery croissants tend to have more layers and butter, which means they’ll soak up the matcha filling beautifully, but honestly, even the basic ones from the refrigerated section will work just fine. Just make sure your croissants are at least a day old so they’re not too soft and can hold up to being filled without falling apart.

Options for Substitutions

While some ingredients are pretty important for this recipe, you do have a few options for swaps:

• Almond flour: You can substitute with finely ground hazelnuts or walnuts for a different nutty flavor. Just pulse whole nuts in a food processor until they’re finely ground, but be careful not to over-process or you’ll end up with nut butter.
• Matcha powder: Don’t skip the matcha – it’s what makes these croissants special! However, if you want to experiment, you could try the same amount of high-quality green tea powder, though the flavor won’t be quite as rich.
• Butter: For the filling, you can use margarine or a plant-based butter substitute if needed, though regular butter gives the best flavor and texture.
• Croissants: Store-bought croissants work great for this recipe. Choose good quality ones that are fresh and flaky – day-old croissants won’t give you the same results.
• Almonds: Feel free to swap sliced almonds with chopped pistachios, hazelnuts, or even white chocolate chips for topping if you prefer.

Watch Out for These Mistakes While Baking

The biggest mistake when making matcha croissants is over-mixing the almond filling after adding the eggs, which can make it dense and heavy instead of light and fluffy – mix just until combined for the best texture.

Another common error is skipping the cooling step for your sugar syrup, as brushing hot syrup onto the croissants can make them soggy and cause the filling to melt and slide off during baking.

Don’t overbake these croissants thinking they need to be golden brown, since the matcha filling can turn bitter if exposed to high heat for too long – pull them out when the filling is just set and the croissants are lightly toasted.

Finally, make sure your butter is truly softened to room temperature before beating it, as cold butter won’t incorporate properly with the other ingredients and can result in a grainy, separated filling.

What to Serve With Matcha Croissants?

These matcha croissants are perfect for breakfast or an afternoon snack, and they pair beautifully with a hot cup of green tea or a simple latte. I love serving them alongside fresh berries like strawberries or raspberries, which balance out the sweetness and add a nice pop of freshness. If you’re making these for brunch, consider setting out some Greek yogurt and honey on the side, or even a fruit salad with kiwi and mango. They’re also great on their own with just a good cup of coffee – the almond filling is rich enough that you don’t need much else to feel satisfied.

Storage Instructions

Store: Keep your matcha croissants in an airtight container at room temperature for up to 2 days. They’re honestly best enjoyed the same day you make them when they’re still crispy on the outside and soft inside, but they’ll still taste great the next day too.

Freeze: You can freeze these for up to a month if you want to make them ahead. Wrap each croissant individually in plastic wrap, then place them in a freezer bag. This way you can grab just one or two whenever a craving hits.

Refresh: To bring back that fresh-baked texture, warm them in a 350°F oven for about 5-7 minutes. If they’re frozen, let them thaw at room temperature first, then pop them in the oven. This really helps crisp up the outside again and makes them taste almost like they just came out of the oven.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 32-38 g
• Fat: 142-158 g
• Carbohydrates: 230-250 g

Ingredients

For the syrup:

• 4 oz sugar (I use Domino extra fine granulated)
• 4 fl oz water

For the matcha frangipane:

• 4.5 oz unsalted butter (I like Kerrygold for its high fat content)
• 4 oz almond flour (sifted to remove lumps)
• 2.5 oz powdered sugar
• 1.5 tbsp matcha powder (ceremonial grade gives a brighter green color)
• 1/4 tsp salt
• 2 eggs (room temperature, about 70°F)
• 1/2 tsp vanilla extract

For assembly and topping:

• 4 croissants (stale or day-old works best for soaking)
• sliced almonds
• powdered sugar

Step 1: Prepare the Matcha Simple Syrup and Mise en Place

• 4 oz sugar
• 4 fl oz water

Combine the sugar and water in a small saucepan over medium heat, stirring occasionally until the sugar fully dissolves, about 3-4 minutes.

Remove from heat and let the syrup cool completely to room temperature—this prevents it from soaking the croissants too aggressively.

While the syrup cools, preheat your oven to 350°F and line a baking sheet with parchment paper.

Sift the almond flour into a small bowl to remove any lumps, which ensures a smooth filling texture.

I find that having everything prepped and ready makes the assembly process much faster and less stressful.

Step 2: Create the Matcha Almond Filling

• 4.5 oz unsalted butter
• 4 oz almond flour
• 2.5 oz powdered sugar
• 1.5 tbsp matcha powder
• 1/4 tsp salt

Using an electric mixer, beat the softened unsalted butter for about 3 minutes until it becomes pale, fluffy, and increases in volume—this incorporates air and creates a lighter texture.

Add the sifted almond flour from Step 1, powdered sugar, matcha powder, and salt to the butter.

Mix on medium speed for about 1-2 minutes until everything is well combined and the matcha is evenly distributed throughout, giving the filling a beautiful uniform green color.

The mixture should be thick and spreadable.

I like to stop and scrape down the bowl halfway through to ensure no streaks of matcha remain.

Step 3: Incorporate Eggs and Vanilla into the Filling

• matcha almond filling from Step 2
• 2 eggs
• 1/2 tsp vanilla extract

Add the room-temperature eggs one at a time to the matcha-butter mixture, beating well after each addition to fully incorporate before adding the next egg.

Add the vanilla extract with the last egg.

Continue beating for another minute until the filling is smooth, creamy, and homogeneous.

The filling should have a mousse-like consistency that’s thick enough to pipe but spreadable enough to create layers.

Step 4: Prepare Croissants for Assembly

• 4 croissants
• matcha simple syrup from Step 1

Using stale or day-old croissants (which have a firmer crumb and won’t fall apart when soaked), carefully cut each croissant in half horizontally using a serrated knife with a gentle sawing motion.

Arrange the bottom halves cut-side up on your prepared baking sheet, spacing them about 2 inches apart.

Transfer the cooled matcha simple syrup from Step 1 to a pastry brush or small spoon, then lightly brush the cut side of each bottom half—use restraint here, as too much syrup will make them soggy rather than moist.

Step 5: Assemble and Top the Croissants

• matcha almond filling from Step 3
• croissant halves from Step 4
• matcha simple syrup from Step 1
• sliced almonds

Transfer the matcha filling from Step 3 into a piping bag fitted with a medium round or star tip for better control and presentation.

Pipe a generous amount of filling onto each syrup-brushed croissant bottom half, creating a small mound.

Gently place the top half of each croissant on top of the filling, pressing down very lightly so it nestles onto the filling without compressing it.

Brush the top surface of each croissant with a thin layer of the remaining matcha syrup, then pipe a decorative swirl or dollop of filling onto the top of each one.

Finish by sprinkling sliced almonds over the tops for texture and visual appeal.

Step 6: Bake and Finish

• assembled croissants from Step 5
• powdered sugar

Place the assembled croissants in the preheated 350°F oven and bake for 25-30 minutes, until the filling is set and the croissants are lightly golden on top.

Remove from the oven and let cool on the baking sheet for 10 minutes—this allows the filling to firm up slightly and makes them easier to handle.

Transfer to a serving plate and dust generously with powdered sugar using a fine-mesh sieve for an even, elegant finish.

Serve while still slightly warm for the best flavor and texture.

Easy Matcha Croissants

Delicious Easy Matcha Croissants recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 croissants

Calories 2400 kcal

Ingredients

  

For the syrup::

• 4 oz sugar (I use Domino extra fine granulated)
• 4 fl oz water

For the matcha frangipane::

• 4.5 oz unsalted butter (I like Kerrygold for its high fat content)
• 4 oz almond flour (sifted to remove lumps)
• 2.5 oz powdered sugar
• 1.5 tbsp matcha powder (ceremonial grade gives a brighter green color)
• 1/4 tsp salt
• 2 eggs (room temperature, about 70°F)
• 1/2 tsp vanilla extract

For assembly and topping::

• 4 croissants (stale or day-old works best for soaking)
• sliced almonds
• powdered sugar

Instructions

 

• Combine the sugar and water in a small saucepan over medium heat, stirring occasionally until the sugar fully dissolves, about 3-4 minutes. Remove from heat and let the syrup cool completely to room temperature—this prevents it from soaking the croissants too aggressively. While the syrup cools, preheat your oven to 350°F and line a baking sheet with parchment paper. Sift the almond flour into a small bowl to remove any lumps, which ensures a smooth filling texture. I find that having everything prepped and ready makes the assembly process much faster and less stressful.
• Using an electric mixer, beat the softened unsalted butter for about 3 minutes until it becomes pale, fluffy, and increases in volume—this incorporates air and creates a lighter texture. Add the sifted almond flour from Step 1, powdered sugar, matcha powder, and salt to the butter. Mix on medium speed for about 1-2 minutes until everything is well combined and the matcha is evenly distributed throughout, giving the filling a beautiful uniform green color. The mixture should be thick and spreadable. I like to stop and scrape down the bowl halfway through to ensure no streaks of matcha remain.
• Add the room-temperature eggs one at a time to the matcha-butter mixture, beating well after each addition to fully incorporate before adding the next egg. Add the vanilla extract with the last egg. Continue beating for another minute until the filling is smooth, creamy, and homogeneous. The filling should have a mousse-like consistency that's thick enough to pipe but spreadable enough to create layers.
• Using stale or day-old croissants (which have a firmer crumb and won't fall apart when soaked), carefully cut each croissant in half horizontally using a serrated knife with a gentle sawing motion. Arrange the bottom halves cut-side up on your prepared baking sheet, spacing them about 2 inches apart. Transfer the cooled matcha simple syrup from Step 1 to a pastry brush or small spoon, then lightly brush the cut side of each bottom half—use restraint here, as too much syrup will make them soggy rather than moist.
• Transfer the matcha filling from Step 3 into a piping bag fitted with a medium round or star tip for better control and presentation. Pipe a generous amount of filling onto each syrup-brushed croissant bottom half, creating a small mound. Gently place the top half of each croissant on top of the filling, pressing down very lightly so it nestles onto the filling without compressing it. Brush the top surface of each croissant with a thin layer of the remaining matcha syrup, then pipe a decorative swirl or dollop of filling onto the top of each one. Finish by sprinkling sliced almonds over the tops for texture and visual appeal.
• Place the assembled croissants in the preheated 350°F oven and bake for 25-30 minutes, until the filling is set and the croissants are lightly golden on top. Remove from the oven and let cool on the baking sheet for 10 minutes—this allows the filling to firm up slightly and makes them easier to handle. Transfer to a serving plate and dust generously with powdered sugar using a fine-mesh sieve for an even, elegant finish. Serve while still slightly warm for the best flavor and texture.