Giant Gingerbread Almond Croissant (Print version)

A festive giant puff pastry croissant filled with almond cream and gingerbread spice, baked until flaky and golden.

# Ingredients:

For the pastry

01 - 2 sheets frozen puff pastry, about 17 oz (480 g) total, thawed but cold
02 - 1 large egg, beaten
03 - 1 tablespoon milk
04 - 1/3 cup (30 g) sliced almonds
05 - 2 tablespoons powdered sugar, for finishing

For the almond cream

06 - 6 tablespoons (85 g) unsalted butter, softened
07 - 1/3 cup (65 g) granulated sugar
08 - 1 cup (96 g) almond flour
09 - 1 large egg yolk
10 - 1 teaspoon almond extract
11 - 1/2 teaspoon vanilla extract
12 - 1/4 teaspoon fine salt

For the gingerbread filling

13 - 4 tablespoons (57 g) unsalted butter, softened
14 - 1/3 cup (70 g) packed brown sugar
15 - 1/4 cup (31 g) all-purpose flour
16 - 2 tablespoons unsulphured molasses
17 - 1 1/2 teaspoons ground ginger
18 - 1 teaspoon ground cinnamon
19 - 1/4 teaspoon ground nutmeg
20 - 1/8 teaspoon ground cloves
21 - 1/8 teaspoon fine salt

# Instructions:

01 - Beat the softened butter and granulated sugar until smooth. Stir in the almond flour, egg yolk, almond extract, vanilla, and salt until thick and evenly mixed.
02 - In a separate bowl, stir the butter, brown sugar, flour, molasses, ginger, cinnamon, nutmeg, cloves, and salt into a soft paste.
03 - Roll each cold puff pastry sheet into a 10x12-inch rectangle on lightly floured parchment. Trim each sheet into a long triangle with a wide base.
04 - Place one triangle on parchment. Spread almond cream over the lower two-thirds, leaving a 1/2-inch border. Dot with gingerbread filling and spread gently.
05 - Top with the second pastry triangle. Press the edges to seal, crimp with a fork, and curve the wide ends inward. Chill for 20 minutes.
06 - Heat the oven to 375°F (190°C). Mix the beaten egg with milk, brush it over the chilled pastry, and sprinkle with sliced almonds.
07 - Bake for 28-34 minutes, until puffed, deeply golden, and baked through on the underside. Cool for 15 minutes, then dust with powdered sugar and slice.

# Good to know:

01 - Best served warm, 15-30 minutes after baking.
02 - Chill the shaped pastry before baking for the best lift.
03 - A small amount of filling leakage is normal.

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