Giant Gingerbread Almond Croissant
This Giant Gingerbread Almond Croissant is the ultimate holiday showstopper—a buttery, flaky pastry filled with layers of rich almond cream and warm gingerbread spices. It’s a festive twist on the classic almond croissant, perfect for Christmas morning, holiday brunches, or as a comforting dessert alongside a cup of coffee.
What makes this croissant truly special is the double-layer filling—both inside and on top—which creates pockets of gooey, spiced, and nutty goodness in every bite. Topped with toasted sliced almonds, this pastry is easy to prepare but impressive to serve, making it a must-have for your holiday baking lineup.
Why You’ll Love This Recipe
- Festive Flavors: Combines rich almond cream with classic gingerbread spices for a holiday-inspired treat.
- Easy Elegance: Store-bought puff pastry makes this recipe approachable for any home baker.
- Versatile Delight: Works equally well as a breakfast centerpiece or a decadent dessert.
Ingredients
Pastry
- 2 sheets puff pastry, thawed according to package instructions
- 1 egg + 1 tablespoon milk, for egg wash
- Sliced almonds, for topping
Almond Filling
- 5 tablespoons 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 salted butter, melted
- 1 tablespoon molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- Pinch of salt
How to Make Giant Gingerbread Almond Croissant
Step 1: Prepare the Fillings
For the Almond Filling:
In a medium bowl, combine softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt. Mix until smooth and creamy. Set aside.
For the Gingerbread Filling:
In another medium bowl, mix brown sugar, flour, melted butter, molasses, cinnamon, nutmeg, ginger, and salt. Stir until a smooth paste forms. Set aside.
Step 2: Assemble the Pastries
Prepare the Puff Pastry:
On a lightly floured surface, slightly roll out each sheet of puff pastry into a large rectangle. Cut each sheet in half lengthwise.
Layer the Fillings:
Transfer one rectangle (half of the sheet) to a parchment-lined baking sheet. Spread 1/4 of the almond filling evenly over the pastry, leaving a 1/4-inch border. Then, spread 1/4 of the gingerbread filling on top of the almond layer.
Seal the Pastry:
Brush the edges of the pastry with egg wash and top with the other half of the puff pastry sheet. Press the edges gently to seal.
Top the Pastry:
Brush the top of the sealed pastry with egg wash. Spread another 1/4 of the gingerbread filling, followed by 1/4 of the almond filling. Sprinkle generously with sliced almonds.
Repeat:
Repeat the process with the second sheet of puff pastry to create two giant croissants.
Step 3: Chill and Bake
Chill:
Place the assembled pastries in the refrigerator for 15-20 minutes to firm up the dough.
Bake:
Preheat your oven to 375°F (190°C). Bake the pastries for 28-32 minutes, or until the puff pastry is deeply golden brown and puffed. If the almonds start to darken too quickly, tent the pastries with foil.
Step 4: Serve
Let the pastries cool for 10 minutes before dusting with powdered sugar, if desired. Slice each croissant into 6-8 pieces and serve warm.
Tips for Success
- Thaw Puff Pastry Properly: Ensure your puff pastry is fully thawed before unfolding to prevent cracking.
- Chill Before Baking: Refrigerating the assembled pastries helps them hold their shape and creates flakier layers.
- Swirl, Don’t Mix: Swirling the almond and gingerbread fillings together creates distinct flavor pockets in every bite.
Flavor Variations
- Citrus Brightness: Add orange zest to both fillings for a fresh holiday twist.
- Chocolate Lovers: Incorporate cocoa powder into the gingerbread filling and mini chocolate chips into the almond filling for a mocha-inspired variation.
- Scandinavian Flair: Replace gingerbread spices with cardamom and saffron for a Nordic-inspired treat.
Serving Suggestions
- Breakfast: Pair with fresh berries or a dollop of whipped cream for a festive morning spread.
- Dessert: Serve warm slices alongside cinnamon ice cream or a cup of rich drinking chocolate.
- Holiday Gathering: Arrange sliced croissants on a platter garnished with rosemary sprigs and cinnamon sticks for a stunning presentation.
Storage and Preservation
Short-Term Storage:
Store at room temperature in a loosely covered container for up to 24 hours.
Refrigeration:
Wrap leftovers in parchment paper and foil, then refrigerate for up to 3 days. Reheat slices in a 300°F oven for 8 minutes to restore flakiness.
Freezing:
Freeze fully cooled croissants wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator and warm in the oven.
Chef’s Helpful Tips
- Use all-butter puff pastry for the best flavor and texture.
- Create a parchment paper sling under the croissants for easy transfer to a platter.
- Score the tops lightly before applying egg wash for extra flaky layers.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the pastries and refrigerate overnight to bake fresh in the morning.
What can I use instead of almond flour?
Hazelnut flour or finely ground blanched almonds work as substitutes.
Can I freeze these croissants?
Yes, freeze them either before or after baking. Bake frozen pastries directly from the freezer, adding 5-7 minutes to the baking time.
What if I don’t have molasses?
Substitute dark honey or maple syrup, and increase the ginger and cinnamon for enhanced flavor.
A Holiday Tradition
This Giant Gingerbread Almond Croissant is everything you love about holiday baking—warm spices, nutty richness, and buttery pastry—all wrapped up in an impressive centerpiece that’s easy enough for home bakers. Whether served for breakfast, brunch, or dessert, this festive treat is guaranteed to bring smiles to your table and become a cherished holiday tradition.
