Almond Croissant Wreath

All I want for Christmas is... a giant wreath made from croissant dough, frangipane and toasted almonds.

30 minutes prep

40 minutes cook

Serves 6-8

Hugh Woodward
almondwreath.jpg

Ingredients

  • 200gsoft unsalted butter
  • 200gcaster sugar
  • 2eggs
  • 200gground almonds
  • a pinchflaked sea salt
  • a handfulflaked almonds
  • 1 - 2 tinsready to bake croissant dough
  • 20gicing sugar

And why wouldn't you? The key takeaway of Christmas is oversize and overindulgence is key - a massive turkey for a family of four, enough cheese to feed France, a huge circular almond croissant. Eat it straight away or hang it from your door, just give it a try.

Method

  • Beat the butter with the sugar until it’s light and fluffy. Add the eggs one at a time then fold in the ground almonds with a pinch of salt.
  • Preheat the oven to 180°C. Find your largest tray and line it with baking paper. Place a small bowl in the middle of the tray and unroll the croissants, arranging them in a star pattern pointing out around the bowl.
  • Remove the bowl. Use a spoon (or better, pipe) the frangipane into the middle of the croissant and gently wrap the pointy ends underneath to seal in the frangipane. 
  • Pipe the remaining frangipane on top and scatter with the flaked almonds. Bake for 40 minutes or until, when pressed, the frangipane feels spongey. Remove and leave to cool then serve on a board.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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