GIANT GINGERBREAD ALMOND CROISSANT

Preheat the oven to 375F. Line 2 baking sheets with parchment paper; set aside.

Make almond filling. In a medium bowl, combine all of the almond filling ingredients. Mix until well combined; set aside.

Prepare the gingerbread filling. In a medium bowl, mix together all of the ingredients for the gingerbread filling, until well combined.

Assemble. Start with one sheet of puff pastry. On a piece of parchment paper, slightly roll the sheet of puff pastry into a large rectangle.

Cut in half lengthwise. Transfer one rectangle (half of the sheet) to the prepared baking sheet. 

Spread 1/4 of the almond filling mixture in an even layer over the pastry, leaving 1/4” border. Then, spread 1/4 of the gingerbread filling on top.

Brush the edges with the egg wash, and then top with the other half of the puff pastry sheet. Use your fingers to press down around the edges.

Brush the top with the egg wash. Then, spread another 1/4 of the gingerbread filling on top, followed by another 1/4 of the almond filling. Sprinkle the top with sliced almonds. You should have used 1/2 of both fillings, reserving the other half for the other sheet of puff pastry.

REPEAT this process with the other puff pastry sheet. Then, place both in the fridge to chill for 15-20 mins. 

Bake at 375F for 28-32 mins, until puffed and deeply golden brown. If the almonds start to darken too quickly, cover with foil. 

Cool slightly; then dust with powdered. Cut each giant croissant into 6-8 pieces depending on desired size.

Enjoy!