Almond Croissant Cottage Cheese Pull-Apart Bread

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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!

A loaf of almond cake with two slices cut, topped with sliced almonds and powdered sugar, rests on a wire rack beside a knife—evoking the cozy charm of cottage cheese pull apart bread.

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 ❤️.

A hand uses a pale green spatula to spread cottage cheese filling onto rounds of dough for pull apart bread, all arranged on a baking sheet lined with parchment paper.

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!

A metal loaf pan with stacked layers of unbaked dough and a yellow cottage cheese filling, arranged vertically for delicious pull apart bread, ready to bake.

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.

A loaf of almond cake topped with sliced almonds and powdered sugar sits on parchment paper next to a cottage cheese pull apart bread on a cooling rack.

More High-Protein Recipes

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.