Flaky Pistachio Croissants
Golden, buttery croissants filled with a luscious pistachio cream and lightly brushed with a sweet almond syrup. A decadent treat perfect for breakfast or dessert!
Equipment
- Baking sheet
- Parchment Paper
- Food Processor
- Saucepan
- Brush
Ingredients
For the Croissants
- 6 large croissants halved lengthwise
- 2 tbsp unsalted butter melted
- 1 tbsp powdered sugar for dusting
For the Pistachio Filling
- 1 cup shelled pistachios
- 1/2 cup powdered sugar
- 2 tbsp unsalted butter softened
- 1/2 tsp vanilla extract
- 1 tsp honey
- 1/4 cup heavy cream
For the Syrup
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 tsp almond extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a saucepan, heat water and sugar over medium heat until dissolved. Remove from heat and stir in almond extract. Set aside to cool.
- In a food processor, blend pistachios until finely ground. Add powdered sugar, butter, vanilla extract, honey, and heavy cream. Blend until smooth and creamy.
- Brush the inside of each croissant half with the cooled syrup for added moisture and flavor.
- Spread a generous layer of pistachio filling onto the bottom halves of the croissants, then top with the other half.
- Brush the tops of the croissants with melted butter and place them on the prepared baking sheet.
- Bake for 8-10 minutes until lightly golden and crisp.
- Remove from the oven, dust with powdered sugar, and serve warm!
Notes
For an extra indulgent treat, garnish with chopped pistachios and a drizzle of honey before serving.