Description
Parisian bakeries inspire this giant gingerbread almond croissant, blending classic French pastry techniques with holiday spice magic. Layers of buttery pastry, rich almond cream, and warming ginger create a festive breakfast treat you’ll eagerly share with friends.
Ingredients
Scale
Pastry
- 2 sheets puff pastry, thawed according to instructions
- 1 egg
- 1 tablespoon milk, for egg wash
- Sliced almonds, for topping
Almond Filling
- 5 tablespoons (2.5 ounces) salted butter, softened
- 1 egg
- 1 cup almond flour
- 1/2 cup granulated sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Gingerbread Filling
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup (4 tablespoons) salted butter, melted
- 1 tablespoon molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- Pinch of salt
Instructions
- Prepare workspace and equipment by heating oven to 375F and lining two baking sheets with parchment paper.
- Create almond cream mixture by blending butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt until smooth and uniform.
- Develop gingerbread spice blend by combining brown sugar, flour, butter, molasses, cinnamon, nutmeg, ginger, and salt into a cohesive mixture.
- Unfold puff pastry sheet on lightly floured surface, gently roll to expand rectangle shape, then slice lengthwise into two equal sections.
- Transfer first pastry rectangle onto prepared baking sheet, evenly distribute 1/4 of almond cream across surface, maintaining 1/4″ border from edges.
- Layer 1/4 of gingerbread spice mixture directly atop almond cream, ensuring consistent coverage.
- Apply egg wash along pastry edges, carefully position second pastry rectangle on top, gently pressing perimeter to seal.
- Brush entire top surface with egg wash, then artfully spread remaining gingerbread spice and almond cream layers.
- Generously scatter sliced almonds across pastry surface for textural crunch.
- Replicate entire assembly process with second puff pastry sheet and remaining filling mixtures.
- Refrigerate assembled pastries for 15-20 minutes to stabilize structure before baking.
- Bake at 375F for 28-32 minutes until pastry achieves deep golden color, covering with foil if almonds brown too quickly.
- Allow croissants to cool 10 minutes, optionally dust with powdered sugar, then slice into 6-8 serving portions.
Notes
- Flour surface lightly to prevent sticking and ensure smooth pastry handling.
- Chill pastry before baking to help maintain crisp, flaky layers and prevent butter from melting too quickly.
- Use room temperature ingredients for smoother, easier mixing of almond and gingerbread fillings.
- Adjust spice levels in gingerbread filling to suit personal taste preferences, adding more or less of cinnamon, nutmeg, and ginger.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg