Almond Croissant Blondies

A delightful fusion of almond croissants and blondies, featuring a puff pastry base and a rich almond-flavored blondie topping.

By biteofthebakes

Original recipe source

Cook time: 45 minutes

Servings: 9

Ingredients

• 1 roll Puff Pastry
• 1 roll Puff Pastry
• 175 g Unsalted Butter
• 200 g White Chocolate
• 200 g Caster Sugar
• 2 Eggs
• 1 Egg Yolk
• 1 tsp Almond Extract
• 30 g Golden Syrup
• 200 g Plain Flour
• 80 g Ground Almonds
• 20 g Cornflour
• 50 g Flaked Almonds
• 0 Icing Sugar

Instructions

1. Cut a layer of puff pastry to fit the bottom of an 8-inch baking tin.
2. Place the puff pastry in the bottom of a lined 8-inch baking tin and bake according to the suggested temperature on your puff pastry packet for 10 minutes. Once baked, remove from the oven and press the puff pastry down as it most likely has risen. Set this aside while making your blondie.
3. Preheat the oven to Gas Mark 4 / 180ºC.
4. Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. Ensure you stir well in between to stop it from splitting.
5. Once melted, stir in the caster sugar until combined. It may look split but the eggs will bring it back together.
6. Add in the eggs, almond extract, and golden syrup and stir again until combined.
7. Mix through the plain flour, ground almonds, and cornflour until you can no longer see any flour.
8. Pour the mixture into your lined tin with the puff pastry at the bottom and spread it out evenly. Sprinkle on some flaked almonds before baking.
9. Bake for 30-35 minutes, taking them out of the oven when there is an ever so slight wobble in the middle.
10. Once baked, let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results. Once cooled, optionally sieve over some icing sugar. Slice your blondie into 9-12 slices and enjoy!