@wellmadebykiley: GIANT GINGERBREAD ALMOND CROISSANT No seriously, you need this 🤝 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 2 giant croissants; 12 squares): Ingredients: - 2 sheets puff pastry, thawed according to instructions @Pepperidge Farm - 1 egg + 1 tbsp milk, for egg wash - Sliced almonds, for topping Almond Filling: - 5 tbsp salted butter, softened - 1 egg - 1 cup almond flour @Bob’s Red Mill - 1/2 cup granulated sugar - 2 tsp almond extract - 1 tsp vanilla extract - 1/4 tsp salt Gingerbread Filling: - 1/2 cup brown sugar - 1/4 cup all-purpose flour - 1/4 cup salted butter, melted - 1 tbsp molasses - 1 tsp cinnamon - 1/2 tsp nutmeg - 1/2 tsp ginger - Pinch of salt Instructions: Preheat the oven to 375F. Line 2 baking sheets with parchment paper; set aside. Make the almond filling. 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. Then prepare the gingerbread filling. In a medium bowl, mix together brown sugar, flour, butter, molasses, cinnamon, nutmeg, ginger, and salt, until well combined. Assemble. 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. 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. 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. 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. By this time, you should have used 1/2 of both fillings, reserving the other half for the other sheet of puff pastry. REPEAT this process with the other sheet of puff pastry. Then, place both in the fridge to chill for 15-20 minutes before baking. Bake at 375F for 28-32 minutes, until the pastry if puffed and deeply golden brown. If the almonds start to darken too quickly, cover with foil while baking. 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! #giantcroissant #gingerbread #gingerbreadrecipe #almond #almondcroissant #homemade #homemadecroissant #croissantrecipe #gingerbreadalmondcroissant #christmas #christmasrecipe #christmasbaking #Breakfast #brunch #snack #dessert #christmasbreakfast #christmasdessert #holiday #holidaybaking #baking #holidayrecipe

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Tuesday 03 December 2024 15:03:22 GMT