Sweet Festive Delight (Print Version)
# Ingredients:
→ Pastry
01 -
A handful of sliced almonds for sprinkling
02 -
Two sheets of thawed puff pastry
03 -
1 egg mixed with 1 tablespoon milk for brushing on top
→ Almond Filling
04 -
1/2 teaspoon salt
05 -
1 teaspoon pure vanilla extract
06 -
2 teaspoons almond extract
07 -
1/2 cup sugar (granulated)
08 -
1 cup almond flour
09 -
1 egg
10 -
5 tablespoons butter, softened (salted)
→ Gingerbread Filling
11 -
1/4 teaspoon salt
12 -
1/2 teaspoon ground ginger
13 -
1/2 teaspoon nutmeg
14 -
1 teaspoon cinnamon powder
15 -
1 tablespoon molasses
16 -
1/4 cup melted salted butter
17 -
1/4 cup all-purpose flour
18 -
1/2 cup packed brown sugar
# Instructions:
01 -
Heat up your oven to 375°F. Get two baking pans ready with parchment paper and set them aside.
02 -
Mix together the almond flour, sugar, butter, vanilla, almond extract, egg, and salt in a medium bowl until you get a smooth paste. Set it aside.
03 -
In another bowl, combine the brown sugar, melted butter, molasses, flour, cinnamon, ginger, nutmeg, and salt. Mix thoroughly until smooth.
04 -
Roll one puff pastry sheet on a piece of parchment or lightly floured surface into a large rectangle, just slightly. Cut it in half lengthwise, then pop one half onto a baking pan with parchment.
05 -
Take a quarter of the almond mixture and spread it evenly on the pastry rectangle, leaving a little border around the edges. Top it with a quarter of the gingerbread mixture.
06 -
Brush the edges of the pastry with egg wash. Place the other half of the puff pastry sheet on top, then press the edges gently with your fingers to seal.
07 -
Brush the surface of the pastry with egg wash. Spread another quarter of the gingerbread mix on top, and layer with a quarter of the almond filling. Finish with a good sprinkling of sliced almonds.
08 -
Do everything again with the second puff pastry sheet, using the remaining almond and gingerbread mixes.
09 -
Put the finished pastries in the refrigerator for about 15 to 20 minutes to chill before baking.
10 -
Bake at 375°F for 28-32 minutes, or until the pastries puff up and get a nice golden top. If the almonds seem like they’re browning too fast, lightly cover with foil.
11 -
Let the pastries cool for around 10 minutes. Sprinkle powdered sugar, cut each one into 6-8 slices, and dig in!
# Notes:
01 -
You’ll end up with two large pastries, each cut up into 6-8 servings.
02 -
These pastries are perfect for a holiday breakfast or sweet treat after dinner.
03 -
You can assemble everything the night before and bake fresh in the morning.