These croissants are pretty much the most decadent sandwich recipe of all time. Most sandwiches? Butter, fillings, sauces, cheese…they’re freaking great. Let’s not make any bones about that. ALL SANDWICHES are great. My dream in this life might be to become the ultimate sandwich scholar.
But this sandwich? It’s more of a pastry for sure. But the bonus is that you don’t actually have to go through the rigmarole of actually making the pastries themselves. You just swoop in on day two and jazz things up!
So you swoop into town, after someone has done all the hard croissant-making work, and smash out these INCREDIBLE, so delicious treats that will never fail to impress.
I mean, what kind of person doesn’t get excited about a rum-syrup soaked buttery pastry, stuffed with almond cream and cranberries, and baked until utterly crisp and chewy.
These are the ultimate easy brunch thing. Croissants are bought in, and the beauty is that a day old one is actually better for this. The almond filling and the syrup for these can be made ahead. In fact, you could assemble these completely, stash them on a tray in the fridge and then just slide them into the oven the next morning.
So what I’m saying is, hellooooo day after thanksgiving breakfast! Helloooooo Christmas morning! Hellllooooo love of my life pastry! I adore these.
- 4 croissants (a day old, if possible)
- For the filling:
- ½ stick (60g) butter
- ¼ cup (60g) sugar
- 1 egg
- 1 cup (100g) almond meal
- 1 tbsp plain flour
- frozen or fresh cranberries
- 1-2 tbsp flaked almonds
- For the syrup:
- ½ cup (110g) sugar
- ¼ cup (60ml) water
- 1 tbsp (15ml) rum
- Preheat the oven to 350F/180C.
- First, make the syrup by placing all the ingredients into a small saucepan and bringing them to the boil. Boil until the sugar dissolves and then turn the heat off and set aside.
- For the filling, beat together the sugar and butter, and then add in the egg, almonds and flour and stir until smooth.
- To assemble the croissants, slice the croissants in half and brush each half very generously with the syrup - you should use up pretty much all of it.
- Divide the filling between the bottom halves of the croissants, reserving about 2-3 tablespoons for the tops. Sprinkle some cranberries onto the almond filling and then put the top halves on. Divide the remaining filling over the tops of the croissants and spread it out, and then sprinkle over some flaked almonds.
- Bake the croissants for 20 minutes, or until golden and crisp. Serve warm.