Giant almond and pear croissant
serves
6
This pastry looks and tastes amazing, but only takes minutes to put together.
Ingredients (8)
- 375g sheet frozen puff pastry, thawed (we used Carême)
- 50g unsalted butter, at room temperature
- 1/4 cup (55g) caster sugar
- 1 egg
- 1/2 cup (50g) almond meal
- 1 large pear, peeled, cored, sliced
- Icing sugar, to dust
- 2 tbs sliced raw almonds, toasted
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place a second baking tray in the oven to preheat.
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2.Cut pastry into 2 long rectangles and place on prepared tray. Prick 1 rectangle all over with a fork. Chill until required.
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3.Place butter and sugar in a medium bowl. Whisk until pale and smooth. Add egg and whisk to combine. Add almond meal and whisk to combine. Spread the almond mixture over pricked pastry rectangle, leaving a 1cm border. Top with pear. Top with remaining pastry.
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4.Transfer on baking paper to preheated tray. Bake for 30 minutes or until golden and puffed.
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5.Dust with icing sugar and sprinkle with toasted almonds. Slice thickly and serve warm or at room temperature.
Recipe Notes
Swap the pear for frozen berries or poached quince, or use chopped dark chocolate for a chocolate and almond croissant.
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