I enjoy how easy it is to create such an elegant pastry without needing to make dough from scratch. The combination of almond and gingerbread fillings makes each bite taste like the holidays, with a crispy exterior and soft, gooey interior. It’s ideal for making ahead, looks stunning on the table, and slices beautifully to share with guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pastry:
puff pastry sheets (thawed as directed)
egg + milk (for egg wash)
sliced almonds (for topping)
For the almond filling:
salted butter (softened)
egg
almond flour
granulated sugar
almond extract
vanilla extract
salt
For the gingerbread filling:
brown sugar
all-purpose flour
salted butter (melted)
molasses
cinnamon
nutmeg
ginger
salt
Directions
I preheat the oven to 375°F and line two baking sheets with parchment paper.
To make the almond filling, I mix the softened butter, egg, almond flour, sugar, almond extract, vanilla, and salt until smooth.
In another bowl, I stir together all the ingredients for the gingerbread filling until well combined.
I roll one puff pastry sheet slightly into a large rectangle, then cut it in half lengthwise. One half goes on the baking sheet as the base.
I spread ¼ of the almond filling over the pastry, leaving a ¼” border, followed by ¼ of the gingerbread filling.
I brush the edges with egg wash and place the second half of the puff pastry on top, pressing gently to seal the edges.
Over the top, I brush more egg wash, then spread another layer of gingerbread filling and almond filling, finishing with a generous sprinkle of sliced almonds.
I repeat the entire process with the second puff pastry sheet to make the second croissant.
Before baking, I chill both assembled pastries in the fridge for 15–20 minutes.
I bake for 28–32 minutes until puffed and golden brown. If the almonds darken too quickly, I loosely cover the top with foil.
After cooling for 10 minutes, I optionally dust with powdered sugar and slice each croissant into 6–8 servings.
Servings and Timing
This recipe yields 16 servings (8 slices from each of the 2 giant croissants).
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Perfect for serving at holiday brunches, dessert tables, or morning coffee gatherings.
Variations
I sometimes swap almond extract with orange or hazelnut extract for a twist.
To make it nut-free, I use sunflower seed butter and oat flour in place of the almond filling.
A drizzle of vanilla or maple glaze on top adds a beautiful, sweet finish.
For a deeper spice flavor, I increase the molasses and cinnamon slightly.
I’ve even added a handful of mini chocolate chips to the gingerbread filling for a decadent surprise.
Storage/Reheating
I store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I pop slices into a 300°F oven for about 5–7 minutes until warm and crisp. These pastries also freeze well—I wrap individual slices tightly and freeze for up to 1 month. I reheat directly from frozen in the oven.
FAQs
Can I make this recipe ahead of time?
Yes, I often assemble the croissants the night before, cover them, and store in the fridge. I just bake them fresh in the morning for best texture and flavor.
Do I have to use puff pastry?
Yes, puff pastry is key for that crisp, flaky texture. I don’t recommend substituting it with pie dough or phyllo, as it won’t create the same result.
Can I make this recipe gluten-free?
If I find a good gluten-free puff pastry, it can work. But keep in mind, results may vary depending on the brand used. The gingerbread and almond fillings are naturally gluten-free.
Can I reduce the sugar?
Absolutely. I’ve reduced both the almond and gingerbread filling sugars by 25% without any issues. The flavor is still sweet and festive.
What’s the best way to slice these pastries?
I let them cool slightly so they firm up a bit, then use a sharp serrated knife to cut each croissant into 6–8 portions. A gentle sawing motion helps avoid crushing the flaky layers.
Conclusion
This Holiday Gingerbread Almond Croissant is everything I want in a seasonal pastry—flaky, buttery, sweet, spiced, and stunning on the table. I love how easy it is to prepare yet how elegant it looks once baked. Whether I’m hosting or just want to treat myself to something festive, this recipe always brings the holiday magic.
