Gingerbread Almond Croissant (Print Version)
# Ingredients:
→ Pastry
01 -
Two sheets of store-bought puff pastry, defrosted as per directions
02 -
One egg and a tablespoon of milk, whisked together
03 -
Thinly sliced almonds, for decorating
→ Almond Filling
04 -
5 tablespoons of salted butter, softened to room temperature
05 -
1 whole egg
06 -
A cup of almond meal (also known as almond flour)
07 -
Half a cup of regular granulated sugar
08 -
2 teaspoons of almond essence
09 -
1 teaspoon of vanilla flavoring
10 -
A pinch, around 1/4 teaspoon, of salt
→ Gingerbread Filling
11 -
Half a cup of dark brown sugar
12 -
A quarter cup of plain flour
13 -
A quarter cup of melted salted butter
14 -
1 tablespoon of dark molasses
15 -
1 teaspoon of ground cinnamon
16 -
Half a teaspoon of ground nutmeg
17 -
Half a teaspoon of ground ginger
18 -
A small pinch of salt
# Instructions:
01 -
Heat your oven to 375°F (190°C). Prepare two baking trays by lining them with parchment paper and set them aside.
02 -
In a bowl, stir together the softened butter, one egg, almond flour, sugar, almond essence, vanilla flavoring, and salt. Once well combined, set it aside.
03 -
Mix the brown sugar, plain flour, melted butter, molasses, cinnamon, nutmeg, ginger, and salt in a separate bowl until the texture is smooth and even.
04 -
Take one puff pastry sheet. Using a floured surface or parchment, gently roll it out into a bigger rectangle. Then cut it lengthwise to create two long pieces. Move one to the baking tray.
05 -
Spread one-fourth of the almond filling evenly onto the puff pastry, leaving a border of about 1/4 inch all around. Add a layer of one-fourth of the gingerbread filling on top.
06 -
Brush the edges with your egg wash mix, then lay the other half of the puff pastry on top. Press the edges gently with your fingers to seal them.
07 -
Coat the top layer with egg wash. Spoon another fourth of the gingerbread mix over this, then a fourth of the almond filling. Scatter the sliced almonds generously on top.
08 -
With the second puff pastry sheet, replicate the filling and assembly process. You'll use up all the remaining almond and gingerbread mixes.
09 -
Pop the assembled pastries into the refrigerator for about 15-20 minutes to firm them up before baking.
10 -
Bake both pastries at 375°F (190°C) for around 28-32 minutes. When the pastries puff up and turn golden brown, they're ready. If the almonds start getting too dark, cover with foil while baking.
11 -
Let the pastries cool for 10 minutes. Sprinkle some powdered sugar on top if you'd like, and slice each into 6-8 pieces, depending on how big you want them. Dig in!
# Notes:
01 -
You’ll end up with two big pastries, each enough for 6-8 portions.
02 -
These oversized croissants are perfect for festive mornings or a sweet treat after dinner.
03 -
You can assemble them the night before, keep them in the fridge, and bake them the next day.