Pistachio Filled Croissants (Printer-friendly)
Buttery pastries filled with creamy pistachio filling, golden-baked to perfection.
# What You’ll Need:
→ Pistachio Cream
01 - 3.5 ounces shelled unsalted pistachios
02 - 2.8 ounces unsalted butter, softened
03 - 0.7 cup 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, day-old preferred
09 - 3 tablespoons simple syrup (1:1 sugar water ratio)
10 - 1 ounce 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 - Grind pistachios finely 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 - Cut each croissant horizontally, leaving a small hinge attached to prevent complete separation.
04 - Brush the inside of each croissant with simple syrup if using, which helps maintain moisture during baking.
05 - Spread a generous layer of pistachio cream inside each croissant. Close and arrange on the prepared baking sheet.
06 - Coat the exterior of each croissant with a thin layer of pistachio cream. Sprinkle chopped pistachios over the top.
07 - Bake for 15 to 20 minutes until golden brown and the cream filling is set.
08 - Allow to cool briefly, then dust with powdered sugar before serving.
# Expert Tips:
01 -
- The pistachio cream transforms ordinary croissants into something that tastes like it came from a patisserie window
- You can make these with bakery croissants and still impress everyone who thinks you spent hours laminating dough
02 -
- Overfilling the croissants seems like a good idea until cream spills onto your baking sheet and burns into smoke
- Day old croissants absorb the cream better than fresh ones that just want to fall apart
03 -
- Grind the pistachios in short pulses so they don't turn into pistachio butter instead of fine crumbs
- Room temperature ingredients blend together seamlessly and prevent the cream from separating during baking