Giant Almond Croissant
Updated Dec. 14, 2022
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1sheet store-bought puff pastry (any size), thawed (see Tip)
- ½cup/100 grams granulated sugar
- 4tablespoons/56 grams unsalted butter, melted
- 1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon coarse kosher salt (such as Morton’s)
- ¾cup/108 grams blanched almond flour (see Tip)
- 1large egg
- 1tablespoon dark rum or 1 teaspoon pure vanilla extract
- 1½teaspoons almond extract
- ½cup/45 grams sliced almonds
- Flaky salt, for topping
- Confectioners’ sugar, for serving
Nutritional analysis per serving (12 servings)
163 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 4 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bake the puff pastry: Set a rack in the center of the oven and heat to 425 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Bake until puffed and brown, about 10 minutes. Reduce the heat to 350 degrees and continue baking until dry, crisp and deeply browned, rotating the baking sheet once during baking, 20 to 30 minutes. (Once cooled, pastry can be covered and stored at room temperature for up to 3 days.)
- Step 2
Make the filling: In a medium bowl, combine the granulated sugar, butter and kosher salt. Stir together with a wooden spoon or stiff silicone spatula until evenly combined and creamy. Add the almond flour, egg, rum and almond extract; whisk until evenly combined. (Filling can be stored in an airtight container and refrigerated for up to 3 days.)
- Step 3
When ready to assemble, heat the oven to 350 degrees. Using a long, sharp serrated knife, carefully slice the puff pastry horizontally, splitting it as you would a bagel. Flip the top of the pastry over, then spread about two-thirds of the almond filling evenly across the bottom of it, taking care to spread it all the way to the edges. Flip the top piece of pastry back onto the bottom piece, then evenly spread the remaining almond filling on top. Evenly distribute the sliced almonds on top, then lightly sprinkle with flaky salt. Bake until the nuts are toasted and the topping is brown, rotating the baking sheet once during baking, 20 to 25 minutes.
- Step 4
Let cool slightly, then use the parchment to slide the pastry onto a cutting board. Dust generously with confectioners’ sugar, then slice into portions with a sharp knife. Serve warm or at room temperature.
- The best way to thaw frozen puff pastry is to let it sit overnight in the refrigerator. However, if you’re in a hurry, you can thaw it on the counter until it unfolds easily but is still quite cold. If the pastry gets too warm and soft, pop it in the fridge to firm up before using.
- Make sure to use blanched almond flour rather than the unblanched kind, which is made with natural almonds and includes their skins; unblanched almond flour will make the filling too stiff to spread properly.
Private Notes
Comments
Just made this and it's beautiful! Yes, bake twice. Do not skip the longer drying step: that will generate the support necessary to hold the frangipane on the top. I would suggest slicing the sides of the dough off with a very sharp knife so the whole thing puffs up evenly. Mine was more pillow shaped bc I didn't do this.
I doubled the frangipane and I have no regrets
If you make the frangipane in advance and store it in the fridge as directed, make sure you bring it to room temperature before spreading it on the puff pastry. The cooked puff pastry is quite delicate and it tore easily while spreading the filling. This was not much to look at, but at least it was tasty.
This is kind of a better idea than it is a recipe or result. I feel a little foolish for thinking it would taste like something more than puff pastry with frangipane (which in the recipes defense is exactly what this is) but it didn’t. The texture was just off for me. Too flaky and messy and a pretty mid flavor. There’s also not enough cues to know how long to do the first bake. I think you could read this recipe and have equal chance of an under or over baked result. Maybe doubling the filling as everyone says is the move but honestly, I’d never make this again. It just made me want an actual croissant. And yes, I used the good all butter puff. Just an underwhelming result for something so pretty in the photo!
Has anyone tried to make this at high altitude using Dufour puffed pastry? I have tried to bake it correctly the first time and then I tried to increase the temperature and less time the second time. However, both times the pastry was still damp in the middle but the top was brown and it also collapsed. Any other suggestions?
Fabulous! After coming back from Italy I was craving croissants. I will use less salt next time and skip the salt on top. Also trying to work out high altitude cooking. I think I might have to cook it a little longer the first time at a little lower temperature. Anyone else have a suggestion for the high altitude? After I cut the top off, the bottom was still a little mushy. All said and done it was a delicious first try. Cannot wait to try it again and perfect it a little more.