Holiday Gingerbread Almond Croissant (Print Version)
# Ingredients:
→ Pastry
01 -
2 sheets puff pastry, thawed according to instructions
02 -
1 egg + 1 tbsp milk, for egg wash
03 -
Sliced almonds, for topping
→ Almond Filling
04 -
5 tbsp salted butter, softened
05 -
1 egg
06 -
1 cup almond flour
07 -
1/2 cup granulated sugar
08 -
2 tsp almond extract
09 -
1 tsp vanilla extract
10 -
1/4 tsp salt
→ Gingerbread Filling
11 -
1/2 cup brown sugar
12 -
1/4 cup all-purpose flour
13 -
1/4 cup salted butter, melted
14 -
1 tbsp molasses
15 -
1 tsp cinnamon
16 -
1/2 tsp nutmeg
17 -
1/2 tsp ginger
18 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 375F. Line 2 baking sheets with parchment paper; set aside.
02 -
In a medium bowl, combine the softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt. Mix until well combined and set aside.
03 -
In a medium bowl, mix together brown sugar, flour, butter, molasses, cinnamon, nutmeg, ginger, and salt, until well combined.
04 -
Start with one sheet of puff pastry. On a lightly floured surface or piece of parchment paper, just slightly roll the sheet of puff pastry into a large rectangle. Cut the sheet of puff pastry in half lengthwise. Transfer one rectangle (half of the sheet) to the prepared baking sheet.
05 -
Spread 1/4 of the almond filling mixture in an even layer over the pastry, leaving 1/4" border. Then, spread 1/4 of the gingerbread filling on top of the almond filling.
06 -
Brush the edges with the egg wash, and then top with the other half of the puff pastry sheet. Use your fingers to slightly press down around the edges.
07 -
Brush the top of the pastry with the egg wash. Then, spread another 1/4 of the gingerbread filling on top of the pastry, followed by another 1/4 of the almond filling. Sprinkle the top generously with the sliced almonds.
08 -
Repeat this entire assembly process with the other sheet of puff pastry, using the remaining filling mixtures.
09 -
Place both assembled pastries in the fridge to chill for 15-20 minutes before baking.
10 -
Bake at 375F for 28-32 minutes, until the pastry is puffed and deeply golden brown. If the almonds start to darken too quickly, cover with foil while baking.
11 -
Let cool for 10 minutes. Then dust with powdered sugar, if desired, and cut each giant croissant into 6-8 pieces depending on desired size. Enjoy!
# Notes:
01 -
This recipe makes two large pastries that can each be cut into 6-8 servings.
02 -
These giant croissants are perfect for holiday brunches or as a special dessert.
03 -
The pastries can be assembled the night before and refrigerated, then baked fresh in the morning.