| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- 8 tablespoons salted butter, softened
- 1 cup almond paste
- 1/2 cup dark rum
- 1 tablespoon all-purpose flour
- 2 teaspoons almond extract
- 1 large egg
- 1 1/2 sticks salted butter, cold
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 cup turbinado sugar
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Six 1-day-old store-bought croissants
- 1/4 cup simple syrup, homemade (recipe follows) or store-bought
- 3 cups frozen blueberries
- Powdered sugar, for dusting
- 1 cup granulated sugar
Instructions
- For the almond cream: Add the butter, almond paste, rum, flour, almond extract and egg to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth, 1 to 2 minutes. Set aside.
- For the streusel: Add the butter, flour, oats, turbinado sugar, brown sugar, cinnamon and salt to the bowl of a food processor fitted with a metal blade. Pulse until the ingredients become a coarse crumb and set aside.
- To build: Cut each croissant in half lengthwise and place cut-side up on a parchment-lined sheet pan. Brush the cut sides of the croissants with the simple syrup, about 1 teaspoon per half. Equally distribute the almond cream on the croissants followed by the blueberries, and sprinkle the streusel over the top.
- Freeze, uncovered, until totally set, at least 2 hours.
- Remove from the freezer and wrap individually in plastic wrap (to keep the toppings on), then place in large plastic bags.
- To serve: Preheat the oven to 350 degrees F. Take the croissants out of the plastic bags, remove the plastic wrap, place on a baking sheet and bake until the almond cream has set and the streusel is golden, 15 to 17 minutes.
- Remove from the oven. Sprinkle with the powdered sugar and serve hot or at room temperature.
- Pour 1 cup water into a saucepan and add the granulated sugar. Stir and place the saucepan over medium heat.
- By the time the edges start to simmer, the sugar should have dissolved and the liquid should be completely clear, not cloudy. Immediately remove from the heat and cool completely.
- Store the simple syrup in an airtight container, in the fridge, until ready to use. Simple syrup stays fresh up to 4 weeks.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 653 |
| Total Fat | 29 g |
| Saturated Fat | 15 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 4 g |
| Sugar | 62 g |
| Protein | 7 g |
| Cholesterol | 76 mg |
| Sodium | 390 mg |
Reviews
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I was truly disappointed, I usually like her recipes but this one was overpoweringly sweet and was alot of work and time for something mediocre.
Love these! Since I was making them for myself and my 8 year old, I substituted the rum for 1/8 cup heavy cream and 1/4 cup of milk. The almond cream was creamy and not boozy. I also used fresh raspberries and blueberries. The berries were firm after freezing and baking. Do yourself a favor and don’t skimp on the croissants. A good quality croissant makes all the difference.
I changed the recipe to fit what I had on hand. I used blackberries instead of blueberries, cookie butter instead of almond paste, vanilla instead of almond extract and Kahlua in place of rum. These are so yummy ! and I could see how they would still be good with the ingredients listed. I have to work with the cook time .. from fz 15-18 minutes wasn’t enough but when I tried raising the temp it almost burnt the bottom. Ohhh and at the suggestion of others I cut the topping in half – it was the perfect amount
I believe I will make them agaim. Next time less sugar, less rum and alot more fruit. I didn’t use all the filling or strusel, and will try different flavors.
These are insanely good – as is all of Pioneer Woman recipes! They’re like a Blueberry Bearclaw Cobbler. I must say though, I had WAY too much leftover streusel topping, even after piling it on as high as it would go. So next time I’ll be making half of it, OR more of the rest – Haha! I do have enough left over, not to have to make it the next time, so Yay to that! Thank you Ree! Delicious as always!
I made these per instructions and really liked led them. There was plenty of streusel and I piled it on. Yum! As far as the rum I do wonder if I would like it even better with half the rum.
These are delicious. I took them to a meeting and a variety of people loved them. The make-ahead and freeze instructions make them an easy item to pull out of your freezer to bake and take, or enjoy with family. Mine needed a longer baking time and slightly higher temp (as ovens vary). I would half the streusel recipe as I had about half left over. They are great while slightly warm, but we actually liked the flavor and texture better after they sat for the day. Don’t be afraid of the rum. It adds great flavor and won’t intoxicate you. 😉
I always love Pioneer Woman recipes but the rum in my batch of cream was overpowering. I def tasted the rum and my son did not like it as well. I think I will replace the rum w just milk or water and then they would great because streusel and almond paste were great flavors.
I made these today, halved the recipe, used 6 large croissants/12 halves- had plenty of cream/streusel leftover- used Kaluhua for the dark rum, you can’t taste it at all. Great recipe to freeze and bake when needed- will make again for the holidays.