Tasty Holiday Croissant (Print Version)
# Ingredients:
→ Pastry
01 -
Sliced almonds for garnishing
02 -
1 egg + 1 tablespoon of milk (for brushing)
03 -
2 puff pastry sheets, defrosted following package instructions
→ Almond Filling
04 -
1/4 teaspoon salt
05 -
2 teaspoons almond flavoring
06 -
1 teaspoon vanilla flavoring
07 -
1 cup almond meal
08 -
5 tablespoons salted butter, softened
09 -
1 egg
10 -
1/2 cup white sugar
→ Gingerbread Filling
11 -
1/4 cup melted salted butter
12 -
1 tablespoon molasses
13 -
1/2 cup packed brown sugar
14 -
1/2 teaspoon ginger powder
15 -
1/2 teaspoon nutmeg
16 -
1 teaspoon cinnamon
17 -
A dash of salt
18 -
1/4 cup plain flour
# Instructions:
01 -
Turn on your oven to 375F. Get 2 baking trays lined with parchment and keep them ready.
02 -
In a bowl, blend together softened butter, egg, almond flour, white sugar, almond flavoring, vanilla flavoring, and salt. Mix well and put aside.
03 -
In a separate bowl, stir together melted butter, molasses, brown sugar, plain flour, cinnamon, ginger, nutmeg, and a pinch of salt until uniform. Set aside.
04 -
Take a puff pastry sheet, and on a light layer of flour or a parchment piece, gently roll it into a big rectangle. Slice it lengthwise in half. Place one half onto the prepared tray.
05 -
Use 1/4 of the almond mix and evenly cover the pastry, leaving a small edge (1/4 inch). Spread 1/4 of the gingerbread mix over the almond layer.
06 -
Dab egg wash on the edges, then lay the second puff pastry strip on top. Gently use your fingers to seal the sides.
07 -
Brush the whole top using the egg wash. Spread 1/4 more of the gingerbread filling over the surface, then follow with 1/4 of the almond mixture. Scatter sliced almonds generously.
08 -
Repeat the same layering and assembling instructions with the other puff pastry sheet and all remaining fillings.
09 -
Pop the assembled pastries into the fridge to chill for about 15-20 minutes.
10 -
Bake at 375F for about 28-32 minutes. Let the pastry turn golden and puff up nicely. Use foil to cover if almonds start browning sooner than expected.
11 -
Let the pastries cool off for 10 minutes. Sprinkle some powdered sugar on if you like. Cut each into 6-8 slices and dig in!
# Notes:
01 -
You’ll end up with two large pastries, each making 6-8 slices.
02 -
These big filled pastries are wonderful for a festive breakfast or sweet ending to a meal.
03 -
You can assemble them ahead of time and keep them in the fridge overnight. Just bake them fresh the next day!