Preheat the oven to 400℉.

To make the strawberry simple syrup: In a small saucepan, combine ½ cup granulated sugar, ½ cup water, and 2 sliced strawberries. Simmer over medium heat for 15–20 minutes, stirring occasionally, until the sugar dissolves and the mixture thickens into a syrup. Remove from heat. Strain the syrup through a fine mesh strainer to remove the strawberry pieces, then discard the solids. Set the syrup aside to cool.

Brush strawberry simple syrup on each croissant. Top with almond filling, sliced strawberries, and almonds.

Bake for 20 minutes or until edges and almonds begin to brown.

Dust with confectioner's sugar and serve warm. Refrigerate leftovers in airtight container.