This almond croissant cottage cheese pull-apart bread takes everything you love about almond croissants and transforms it into a fun, shareable loaf. The dough is made with blended 2% cottage cheese for extra protein and moisture, and the filling is a lighter homemade frangipane flavored with almond extract and maple syrup. Once baked and topped with slivered almonds and a dusting of powdered sugar, the loaf looks and tastes like a cross between a classic almond croissant and a comforting pull-apart bread—perfect for weekend brunch or an elevated breakfast treat.
What Makes This Recipe Great
Amazing flavor: Almond and frangipane are a classic pairing. This recipe captures that flavor profile in a pull-apart loaf that pulls apart into gooey, almond-scented pieces.
Protein-packed: The cottage cheese dough boosts protein content, making this a more satisfying breakfast or snack. The original recipe yields about 12 g of protein per serving.
Easy to share: As a pull-apart loaf it’s ideal for brunch gatherings—slice or tear pieces as guests help themselves, and pair with coffee or tea for a cozy meal.
Ingredients You Need
- Blended cottage cheese: Use at least 2% fat cottage cheese. Blending it makes a smooth, creamy base that adds moisture and protein to the dough.
- All-purpose flour: Provides structure for a slightly crisp exterior and a tender interior. This recipe has not been tested with gluten-free flour blends or nut flours as a direct substitute.
- Baking powder: Acts as the leavening agent since the dough is not yeasted. Don’t omit it.
- Lightened frangipane: A simpler frangipane made with butter, maple syrup, almond extract, almond flour, and an egg gives classic almond-croissant flavor without excessive richness.
- Sliced almonds and powdered sugar: For the crunchy top and the classic sweet finish.
Storage Suggestions
Store the pull-apart bread in an airtight container in the refrigerator for up to 3 days. To refresh and warm the filling, reheat gently in the oven covered with foil or briefly in the microwave until the center is warm and gooey. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then in a freezer bag for up to one month; thaw in the fridge overnight before reheating.
More High-Protein Recipes
- Protein Monkey Bread
- Pumpkin Bagel Bites
- Cottage Cheese Breakfast Biscuits
- High-Protein Air Fryer Dinner Rolls
Almond Croissant Cottage Cheese Pull-Apart Bread
This almond croissant pull-apart bread uses a high-protein blended cottage cheese dough and a lighter homemade frangipane for an almond-forward loaf that’s perfect with coffee.
By: Linley Hanson
Prep: 15 mins • Cook: 40 mins • Total: 55 mins • Servings: 8
Rated 5 from 3 votes
Ingredients
Filling
- 6 tablespoons unsalted butter, room temperature
- 1/3 cup maple syrup
- 1½ teaspoons almond extract
- 1 cup almond flour
- 1 large egg
Dough
- 1½ cups all-purpose flour
- 1½ cups blended 2% cottage cheese
- 1½ tablespoons baking powder
- 1 teaspoon sea salt
Topping
- ¾ cup sliced almonds
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Spray a standard loaf pan with cooking spray.
- Prepare the filling: combine the butter, maple syrup, almond extract, almond flour, and egg in a large bowl. Beat by hand or with a mixer until smooth and combined. Set aside.
- Make the dough: in a large bowl, stir together the flour, blended cottage cheese, baking powder, and sea salt until a rough mixture forms. Use a spoon at first, then press with your hands until a ball forms.
- Transfer the dough to a lightly floured surface and knead until smooth. Add additional flour a tablespoon at a time if the dough is very sticky.
- Divide the dough into 12 equal pieces. With lightly floured hands, flatten each piece into a 4-inch circle about 1/4 inch thick.
- Spread about 1 tablespoon of the almond frangipane on each circle of dough.
- Assemble the loaf by placing each filled circle into the pan standing on its edge, like a stack of sandwich cookies on their sides. Do not press the pieces together tightly—leave a little space so the loaf bakes evenly.
- Spread any remaining frangipane on top of the loaf and sprinkle with sliced almonds.
- Bake for 20 minutes, then carefully rotate the pan and bake another 20 minutes more, until the top is golden and the interior is set.
- Remove from the oven and let cool in the pan for about 10 minutes. Transfer to a rack if desired. Sift powdered sugar over the top just before serving.
Tips & Notes
- Do not press the dough pieces together when assembling the loaf. Light stacking allows the pieces to bake through and keeps baking time consistent.
- If the dough is sticky after dividing, wash your hands and add flour 1 tablespoon at a time, kneading until it becomes manageable but not dry.
- For a richer flavor, use full-fat cottage cheese, but be mindful that higher moisture may affect dough texture—blend well to reduce lumps.
- Serving suggestion: warm slices briefly in the oven and serve with plain yogurt or a smear of extra frangipane for an indulgent brunch presentation.
- Variation: swap maple syrup for honey or use a touch less almond extract if you prefer a subtler almond flavor.
Nutrition
Calories: 380 kcal • Carbohydrates: 35 g • Protein: 12 g • Fat: 22 g • Fiber: 3 g • Sugar: 11 g
Nutrition information is an approximation.
Watch It
A video demonstration is available for visual guidance and technique—watch to see dough handling, filling assembly, and tips for stacking the loaf.
Photography by: The Wooden Skillet