MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Giant Almond Croissant
Categories: Breads, Nuts, Booze
     Yield: 12 servings

     1    Sheet store-bought puff
          - pastry; any size, thawed
   1/2 c  (100 g) granulated sugar
     4 tb (56 g) unsalted butter;
          - melted
     1 ts Kosher salt
   3/4 c  (108 g) blanched almond
          - flour *
     1 lg Egg
     1 tb Dark rum
          +=OR=+
     1 ts Pure vanilla extract
 1 1/2 ts Almond extract
   1/2 c  (45 g) sliced almonds
          Flaky salt; for topping
          Confectioners' sugar; to
          - serve

 BAKE THE PUFF PASTRY: Set a rack in the center of the
 oven and set @ 425 F/218 C. Unfold the sheet of puff
 pastry on a piece of parchment paper set in a rimmed
 baking sheet. Bake until puffed and brown, about 10
 minutes. Reduce the heat to 350 F/175 C and continue
 baking until dry, crisp and deeply browned, rotating the
 baking sheet once during baking, 20 to 30 minutes. (Once
 cooled, pastry can be covered and stored at room
 temperature for up to 3 days.)

 MAKE THE FILLING: In a medium bowl, combine the
 granulated sugar, butter and kosher salt. Stir together
 with a wooden spoon or stiff silicone spatula until
 evenly combined and creamy. Add the almond flour, egg,
 rum and almond extract; whisk until evenly combined.
 (Filling can be stored in an airtight container and
 refrigerated for up to 3 days.)

 When ready to assemble, heat the oven to 350 degrees.
 Using a long, sharp serrated knife, carefully slice the
 puff pastry horizontally, splitting it as you would a
 bagel. Flip the top of the pastry over, then spread
 about two-thirds of the almond filling evenly across the
 bottom of it, taking care to spread it all the way to
 the edges. Flip the top piece of pastry back onto the
 bottom piece, then evenly spread the remaining almond
 filling on top. Evenly distribute the sliced almonds on
 top, then lightly sprinkle with flaky salt. Bake until
 the nuts are toasted and the topping is brown, rotating
 the baking sheet once during baking, 20 to 25 minutes.

 Let cool slightly, then use the parchment to slide the
 pastry onto a cutting board. Dust generously with
 confectioners' sugar, then slice into portions with a
 sharp knife. Serve warm or at room temperature.

 * Make sure to use blanched almond flour rather than the
 unblanched kind, which is made with natural almonds and
 includes their skins; unblanched almond flour will make
 the filling too stiff to spread properly.

 By: Sohla El-Waylly

 RECIPE FROM: https://cooking.nytimes.com

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