Pistachio Croissant Buttery Flaky (Printable)

Buttery croissants filled with rich pistachio cream and topped with chopped pistachios for ultimate flavor.

# What You'll Need:

→ Croissants

01 - 6 plain croissants

→ Pistachio Cream

02 - 3.5 ounces unsalted pistachios, shelled
03 - 5.5 tablespoons unsalted butter, softened
04 - 2.8 ounces powdered sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 0.5 ounces all-purpose flour
08 - Pinch of salt

→ Assembly

09 - 0.25 cup whole milk
10 - 1 tablespoon granulated sugar
11 - 2 tablespoons prepared pistachio cream
12 - 1 ounce chopped pistachios
13 - Powdered sugar, for dusting (optional)

# How To Make It:

01 - Using a food processor, grind pistachios until finely ground. Add butter and powdered sugar; blend until mixture is smooth. Incorporate egg, vanilla extract, flour, and salt, blending until creamy. Refrigerate the mixture for at least 1 hour for optimal consistency.
02 - Set the oven to 350°F and line a baking sheet with parchment paper.
03 - In a small bowl, combine whole milk and granulated sugar, stirring until dissolved.
04 - With a sharp knife, cut each croissant horizontally, leaving one edge attached as a hinge.
05 - Use a pastry brush to lightly coat the interior of each croissant with the simple syrup.
06 - Distribute 2 to 3 tablespoons of pistachio cream inside each croissant, then gently close them.
07 - Spread a thin layer of pistachio cream on top of each croissant and sprinkle with chopped pistachios.
08 - Place croissants on the prepared sheet and bake for 12 to 15 minutes, until croissants are golden and the cream is set.
09 - Allow croissants to cool slightly. Dust with powdered sugar before serving if desired.

# Tips from dashanddishes:

01 -
  • Uses easy store-bought croissants or homemade if you prefer
  • Pistachio cream is quick to mix and tastes luxurious
  • Perfect for breakfast dessert or a fancy brunch
  • Make ahead cream means less fuss in the morning
  • They look bakery-worthy but require very basic tools
02 -
  • Packed with protein vitamin E and healthy fats thanks to real pistachios
  • The pistachio cream can be made up to two days ahead
  • Delicious at room temperature or lightly warmed for a gooey treat
03 -
  • Always chill the pistachio cream for at least an hour to thicken it for easy spreading and less mess
  • Toasting pistachios for just a few minutes before blending deepens the nutty flavor for an extra-special touch If your croissants are super fresh let them sit uncovered for ten minutes before slicing so they are easier to fill and handle

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