Pistachio Croissants (Print Version)

Buttery pastries filled with creamy pistachio filling, baked until golden and garnished with chopped nuts.

# What You Need:

→ Pistachio Cream

01 - 3.5 oz shelled unsalted pistachios
02 - 2.8 oz unsalted butter, softened
03 - 2.8 oz 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 (1:1 sugar to water ratio)
10 - 1 oz chopped pistachios for garnish
11 - Powdered sugar for dusting

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Finely grind pistachios in a food processor. Add softened butter and powdered sugar; blend until creamy. Incorporate egg, vanilla, flour, and salt. Process until smooth and fully combined.
03 - Slice each croissant horizontally, keeping a small hinge on one side to prevent complete separation.
04 - Lightly brush the interior 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 - Apply a thin layer of pistachio cream atop each croissant. Sprinkle evenly with chopped pistachios.
07 - Bake for 15 to 20 minutes until golden brown and the filling is set.
08 - Allow to cool briefly, then dust with powdered sugar before serving.

# Handy Tips:

01 -
  • The contrast between shattering flaky pastry and creamy pistachio filling is pure magic
  • They look incredibly fancy but take about twenty minutes of actual work
  • Your kitchen will smell like a French patisserie without the years of training
02 -
  • Toasting the pistachios lightly before grinding deepens their flavor incredibly
  • The cream might seem thick but it will soften beautifully in the oven
  • Day-old croissants are actually superior here because they hold up better to the filling
03 -
  • A serrated knife makes slicing croissants so much cleaner without squishing them
  • Room temperature ingredients blend together into a smoother cream
  • The simple syrup step seems fussy but it prevents the pastry from drying out

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