Almond Croissant Cottage Cheese Pull-Apart Bread
By Linley Hanson
2/10/2026
This almond croissant cottage cheese pull-apart bread is everything I love about almond croissants but in yummy pull-apart bread form. What makes it even better is that I used my high-protein cottage cheese dough and a lightened up homemade frangipane for the filling. Top it with slivered almonds and powdered sugar, and it’s 1000% chef’s kiss!
what makes this recipe great ⤵️
Amazing flavor: Almonds and frangipane were meant to be together. I love that this bread has everything I love about almond croissants but in a fun pull-apart form.
Protein-packed: 12g of protein per serving to be exact!
Perfect for breakfast: I love making this bread and serving it as a side at brunch. Pair it with a cup of coffee for the perfect start to your day ❤️.
Ingredients You Need
- Blended cottage cheese: This not only amps up the protein in this pull-apart bread, it adds amazing moisture and flavor. Make sure you use at least 2% fat cottage cheese because low fat or fat-free cottage cheese contains too much water.
- All-purpose flour: AP flour is the base of this pull-apart bread dough. It helps create the perfect crispy and chewy dough when baked. I have not tested this recipe (yet) with gluten-free AP flour or almond flour. Let me know in the comments if you try it!
- Baking powder: Because this dough doesn’t have any yeast, it needs baking powder as a leavening agent. Don’t skip it!
- Homemade frangipane: Frangipane is essential to almond croissants, and I created an amazing lightened up frangipane for this pull-apart bread. All you need is butter, maple syrup, almond extract, almond flour and an egg!
- Slivered almonds and powdered sugar: This is for the top of your pull-apart bread! Not only does it taste amazing, it really does make the loaf look just like an almond croissant.
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Storage Suggestions
Store this pull-apart bread in an airtight container in the fridge for up to 3 days. Reheat either in the microwave or covered in the oven to get the filling nice and gooey.
More High-Protein Recipes
- Protein Monkey Bread
- Pumpkin Bagel Bites
- Cottage Cheese Breakfast Biscuits
- High-Protein Air Fryer Dinner Rolls
Ingredients1x2x3x
Filling
- ▢ 6 tablespoons unsalted butter , room temperature
- ▢ ⅓ cup maple syrup
- ▢ 1.5 teaspoons almond extract
- ▢ 1 cup almond flour
- ▢ 1 large egg
Dough
- ▢ 1.5 cups all-purpose flour
- ▢ 1.5 cups blended 2% cottage cheese
- ▢ 1.5 tablespoons baking powder
- ▢ 1 teaspoon sea salt
Topping
- ▢ ¾ cup sliced almonds
- ▢ 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350℉ and spray a standard-sized loaf pan with cooking spray.
- Add all of the ingredients for the filling to a large mixing bowl. Using a hand mixer or some serious arm strength, mix to combine. Set aside.
- Place the flour, cottage cheese, baking powder, and sea salt into a large bowl. Using a silicone or wooden spoon, stir until combined. Then, using your hands, press together until a ball has formed.
- Transfer the dough to a floured work surface. Knead together until smooth. You may need to sprinkle more flour over the top so that it is not super sticky.
- Divide the dough into 12 smaller pieces of dough. Using lightly floured hands, flatten each piece into 4-inch circles, about ¼ inch thick.
- Spread about 1 tablespoon of the almond frangipane onto the top of each circle of dough.
- Assemble the pull-apart bread in the pan by placing each piece into the pan standing up. Like a stack of cookie sandwiches laid on their side.
- Spread the remaining frangipane on top of the loaf and sprinkle with sliced almonds.
- Bake for 20 minutes, turn, and bake for another 20 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Sift powdered sugar on top, and serve.
Tips & Notes
- Do not press dough pieces together. It is best to just lightly stack. If pressed together too firmly it will alter the baking time.
- If the dough is too sticky at the end of step 4, clean your hands and add more flour 1 tablespoon at a time. Knead until dough is not sticky.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet
Almond Croissant Cottage Cheese Pull-Apart Bread
Ingredients
Filling
- 6 tablespoons unsalted butter room temperature
- ⅓ cup maple syrup
- 1.5 teaspoons almond extract
- 1 cup almond flour
- 1 large egg
Dough
- 1.5 cups all-purpose flour
- 1.5 cups blended 2% cottage cheese
- 1.5 tablespoons baking powder
- 1 teaspoon sea salt
Topping
- ¾ cup sliced almonds
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350℉ and spray a standard-sized loaf pan with cooking spray.
- Add all of the ingredients for the filling to a large mixing bowl. Using a hand mixer or some serious arm strength, mix to combine. Set aside.
- Place the flour, cottage cheese, baking powder, and sea salt into a large bowl. Using a silicone or wooden spoon, stir until combined. Then, using your hands, press together until a ball has formed.
- Transfer the dough to a floured work surface. Knead together until smooth. You may need to sprinkle more flour over the top so that it is not super sticky.
- Divide the dough into 12 smaller pieces of dough. Using lightly floured hands, flatten each piece into 4-inch circles, about ¼ inch thick.
- Spread about 1 tablespoon of the almond frangipane onto the top of each circle of dough.
- Assemble the pull-apart bread in the pan by placing each piece into the pan standing up. Like a stack of cookie sandwiches laid on their side.
- Spread the remaining frangipane on top of the loaf and sprinkle with sliced almonds.
- Bake for 20 minutes, turn, and bake for another 20 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Sift powdered sugar on top, and serve.
Video
Notes
- Do not press dough pieces together. It is best to just lightly stack. If pressed together too firmly it will alter the baking time.
- If the dough is too sticky at the end of step 4, clean your hands and add more flour 1 tablespoon at a time. Knead until dough is not sticky.
