Pistachio Croissants (Printable version)

Buttery croissants with rich pistachio cream filling, golden and warm from the oven.

# Ingredient List:

→ 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

# How to Make It:

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 15-20 minutes, or until golden and the cream is set.
08 - Let cool slightly, then dust with powdered sugar before serving.

# Expert Suggestions:

01 -
  • Transforms humble storebought croissants into bakeryworthy pastries that taste like you spent hours laminating dough
  • The pistachio cream keeps everything incredibly moist even after reheating the next day
02 -
  • Overfilling seems tempting but the cream will bubble out and burn on your baking sheet
  • Let them cool for at least 10 minutes or the filling will be molten hot when you bite in
03 -
  • If your food processor struggles with the nuts, add a tablespoon of the sugar to help them grind more evenly
  • Freeze assembled unbaked croissants on the baking sheet before transferring to a bag for breakfasts up to two weeks later

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