{"id":39825,"date":"2025-01-21T14:35:00","date_gmt":"2025-01-21T14:35:00","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/flaky-almond-yuzu-cranberry-whirls-phils-home-kitchen\/"},"modified":"2025-01-21T14:35:00","modified_gmt":"2025-01-21T14:35:00","slug":"flaky-almond-yuzu-cranberry-whirls-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=39825","title":{"rendered":"Flaky almond, yuzu & cranberry whirls \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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These croissant-based pastries are nutty, sticky and delicious.<\/p>\n

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The combination of crisp, buttery pastry and soft, almost cake-like almond filling \u2013 not to mention the contrast between sweetness and sharpness \u2013 is sublime.<\/p>\n

This recipe uses my standard croissant dough (recipe here<\/a>) and a simple almond paste filling, frangipane-style. I make a simple glaze using honey and yuzu and finish off the pastries with a drizzle of yuzu icing and dried cranberries.<\/p>\n

However, for a super-quick version, you can use a bought puff pastry instead of making the croissant dough and use thinly rolled out commercial marzipan instead of the frangipane.<\/p>\n

I pop the spirals of dough inside metal rings which gives a neater, sharper finish but you can simply place them on baking trays without rings.<\/p>\n

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\n\t\t\t\t\"croissant,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tleaving these to proof for a few hours
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I am partial to using frangipane as it gives a bit more body to the filling. This version of frangipane doesn\u2019t contain flour, but it doesn\u2019t need it: as the pastries bake, the egg in the filling sets gently and holds everything in place.<\/p>\n

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\n\t\t\t\t\"croissant,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tBaked, glazed pastries: you can see those wafer-thin layers
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Delicously nutty!<\/h3>\n

I like to use a mixture of almonds and whatever other nuts I have in the cupboards that need using up.\u00a0 I particularly love walnuts, pecans, pistachios or cashews \u2013 or a selection of these! However, using just almonds still gives delicious results.<\/p>\n

If you can bear to toast the nuts, please do so as you get an even better flavour: you simply put them in a frying pan with no oil, and place over a lowish heat for about 5 minutes or so, stirring or gently shaking the pan from time to time. Don\u2019t take this too far, though, or the nuts will burn and go bitter.<\/p>\n

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\n\t\t\t\t\"croissant,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tFlaky almond, yuzu & cranberry whirls
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Croissant dough<\/h3>\n

The beauty of the croissant dough is that once made it will freeze beautifully, so you can either make up these rolls and freeze them before<\/strong> <\/em>proving\u00a0or else freeze them once baked but left unglazed and uniced:<\/p>\n