Pistachio Croissants (Printable)
Buttery pastries filled with creamy homemade pistachio filling, baked until golden and dusted with powdered sugar.
# What You Need:
→ Pistachio Cream
01 - 3.5 ounces shelled unsalted pistachios
02 - 2.8 ounces unsalted butter, softened
03 - 2.8 ounces powdered sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon all-purpose flour
07 - Pinch of salt
→ Assembly
08 - 6 all-butter croissants, preferably day-old
09 - 3 tablespoons simple syrup (optional)
10 - 1 ounce chopped pistachios for garnish
11 - Powdered sugar for dusting
# Steps:
01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper.
02 - Finely grind the pistachios in a food processor. Add softened butter and powdered sugar; blend until creamy. Incorporate the egg, vanilla, flour, and salt. Blend until smooth and well combined.
03 - Slice each croissant horizontally, leaving a small hinge so the two halves remain attached.
04 - Lightly brush the inside of each croissant with simple syrup to maintain moisture during baking.
05 - Spread a generous layer of pistachio cream inside each croissant. Close and arrange on the prepared baking sheet.
06 - Spread a thin layer of pistachio cream on top of each croissant. Sprinkle evenly with chopped pistachios.
07 - Bake for 15 to 20 minutes, or until golden brown and the cream is set.
08 - Allow to cool slightly, then dust with powdered sugar before serving.
# Expert Advice:
01 -
- Using dayold croissants creates the perfect texture for absorbing that luxurious pistachio cream
- The transformation from ordinary bakery croissant into something extraordinary feels like magic
02 -
- Overgrinding the pistachios will turn them into pistachio butter which changes the entire texture of the cream
- The cream should be spreadable like softened peanut butter not loose or runny before filling
03 -
- If your food processor is struggling to grind the pistachios finely, add a tablespoon of the powdered sugar to help them break down
- Rotate the baking sheet halfway through baking so all the croissants color evenly