Say hello to stress-free holiday baking! You're going to thank me for this delicious, decadent and simple Almond & Cranberry Mini Croissants recipe - Christmas has never looked so good!
NEW: Link to print at the bottom of the recipe!
Cranberries are a quintessential part of my annual Christmas feast, however in the excited rush to eat often that little bowl of tart goodness often gets forgotten by most leaving me a jar of hardly used cranberry sauce that is sadly relegated to the back of my fridge. Not this year my friends. This recipe is the perfect way to use up that leftover jar of cranberry sauce in the most delightful way - and the best part is, your family and friends will feel extra special when you serve these little gems that look like they came from a fancy French patisserie!
Boxing Day brunch has never looked better!
By using store-bought mini-croissants, these are fabulous hack recipe that saves a heap of time yet looks elegant and beautiful - it will definitely elevate any celebration. Because they are so easy to whip up, they can be prepared quickly when unexpected holiday guests arrive, or you can plan ahead and make the almond frangipane ahead of time for a super easy brunch or teatime treat that will be loved by all.
Cranberry's natural tartness goes beautifully with the sweetness of the almond frangipane filling with just a hint of nutmeg for truly holiday flavours. The slivered almonds add a delightful texture against the buttery flavour of the croissant. I reiterate - yum, yum yum!
MY TIPS:
Prepare the almond frangipane filling the night before if you want to save time on the day of serving
A tart cherry jam would also work perfectly in this recipe as a substitute for the cranberries
Want to go all out? Dip one end in dark chocolate or drizzle melted dark chocolate over the top for a truly decadent treat
Best eaten shortly after baking but can be stored in an airtight container overnight and reheated gently in the microwave.
You can use the same recipe to make larger croissants. the frangipane recipe will probably fill 4 -5 larger croissants
In a pinch for time? Skip popping the frangipane mixture in the fridge and pop it straight into the croissant. It might spread a little but it will still be delicious!
YOU WILL NEED
9 mini croissants
1 cup flaked almonds
9 heaped teaspoons of cranberry sauce
Almond syrup
1/4 cup water
3/4 cup | 150g | 5.3 ounces caster sugar
1/2 tsp almond extract
Frangipane filling
1/2 cup | 100g | 3.5 ounces butter, softened
1/2 cup | 80g | 2.8 ounces icing sugar mixture
1 tablespoon spelt | plain flour | all-purpose flour
1 cup | 100g | 3.5 ounces almond meal
1 egg
1/8 teaspoon freshly ground nutmeg (optional but adds a subtle festive touch)
METHOD
Almond Syrup
In a small saucepan add the sugar and water and stir occasionally over medium heat. Allow to come to a gentle boil, stirring regularly to ensure sugar is fully dissolved. Remove from heat and stir in the almond extract and set aside to cool and thicken slightly.
Frangipane filling
In a large mixing bowl beat the butter in a large bowl with a hand mixer until pale and creamy.
Add the egg and nutmeg. Beat to combine.
Add the icing sugar, flour and almond meal. Beat to combine.
Cover and place in the fridge for 30 mins to chill (or seal in an airtight container the day before use if preparing ahead).
Assembly
Preheat oven to 180°C and line a baking tray with baking paper.
Use a serrated knife to split the croissants horizontally and brush the cut sides of the croissants with the almond syrup.
Spread the base piece of each croissant with a heaped teaspoon of cranberry sauce and then top with another heaped teaspoon of the frangipane filling spreading evenly.
Brush the croissant tops with a little syrup and a little frangipane filling (this will act as glue for the slivered almonds to stick to the surface).
Place slivered almonds in a small bowl and then dip the coated side of the croissant into the slivered almonds, pressing gently to coat.
Place croissants on a lined tray and bake for 15-20 mins or until almonds are golden brown.
Set aside to cool slightly, before serving.
Sprinkle with rose petals or icing sugar if desired.
Serve warm for the best texture and flavour.
MAKES 9 PORTIONS
Download & print the recipe.
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥
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