MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Giant Almond Croissant
Categories: Breads, Nuts, Booze
Yield: 12 servings
1 Sheet store-bought puff
- pastry; any size, thawed
1/2 c (100 g) granulated sugar
4 tb (56 g) unsalted butter;
- melted
1 ts Kosher salt
3/4 c (108 g) blanched almond
- flour *
1 lg Egg
1 tb Dark rum
+=OR=+
1 ts Pure vanilla extract
1 1/2 ts Almond extract
1/2 c (45 g) sliced almonds
Flaky salt; for topping
Confectioners' sugar; to
- serve
BAKE THE PUFF PASTRY: Set a rack in the center of the
oven and set @ 425-|F/218-|C. 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-|F/175-|C 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.)
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.)
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.
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.
* 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.
By: Sohla El-Waylly
Yield: 12 servings
RECIPE FROM:
https://cooking.nytimes.com
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