Pistachio Croissants (Printable)
Buttery croissants filled with creamy homemade pistachio filling, baked until golden
# What You'll Need:
→ Pistachio Cream
01 - 3.5 oz shelled unsalted pistachios
02 - 2.8 oz unsalted butter, softened
03 - 0.7 cup powdered sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1 tbsp all-purpose flour
07 - Pinch of salt
→ Assembly
08 - 6 all-butter croissants, preferably day-old
09 - 3 tbsp simple syrup (optional)
10 - 1 oz chopped pistachios for garnish
11 - Powdered sugar for dusting
# Directions:
01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, finely grind the pistachios. Add softened butter and powdered sugar; blend until creamy. Add the egg, vanilla, flour, and salt. Blend until smooth and well combined.
03 - Slice each croissant horizontally, leaving a small hinge so they don't separate completely.
04 - Brush the inside of each croissant with simple syrup to keep them moist during baking.
05 - Spread a generous layer of pistachio cream inside each croissant. Close and place on the prepared baking sheet.
06 - Spread a thin layer of the pistachio cream on top of each croissant. Sprinkle with chopped pistachios.
07 - Bake for 15 to 20 minutes, or until golden and the cream is set.
08 - Let cool slightly, then dust with powdered sugar before serving.
# Expert Tips:
01 -
- Transforms ordinary store bought croissants into bakery worthy pastries without the overnight labor
- The pistachio cream strikes that perfect balance between rich and nutty without being cloyingly sweet
02 -
- Over blending the pistachios turns them into paste which creates a gummy texture so pulse carefully and watch closely
- Room temperature butter incorporates infinitely better so plan ahead and let it sit out
03 -
- Work quickly once you start filling the croissants so the pastry does not become too soft and difficult to handle
- If the cream feels too thick to spread warm it gently for 10 seconds in the microwave