Description
Delightfully flaky croissants filled with a rich pistachio mixture that are perfect for breakfast or as an indulgent treat.
Ingredients
Scale
- 6 medium/large day-old croissants
- 2 tablespoons chopped pistachios (for topping)
- Icing sugar (powdered sugar) (for topping)
- ½ cup water (125ml)
- ¼ cup sugar (50g / 1 ¾oz)
- 1 tablespoon Amaretto (optional)
- 115 g shelled and skinless pistachios (or ground pistachios (¾ cup / 4oz))
- 85 g unsalted butter (softened)
- 100 g white granulated sugar (3 ½ oz)
- 1 large egg
- ½ teaspoon almond extract (optional)
- 2 teaspoons plain flour (all-purpose flour (5g))
Instructions
- Combine water, ¼ cup of sugar, and Amaretto in a small saucepan. Bring to a simmer over medium heat for 1 minute, stirring until sugar dissolves. Pour into a bowl and set aside to cool.
- Process any whole pistachios in a food processor or blender to a fine crumb, stopping regularly to scrape down the sides to avoid oiliness.
- Beat butter and sugar in the bowl of a stand mixer with a paddle attachment (or with a hand mixer) until light and creamy.
- Add the egg and almond extract, beating on low until fully incorporated.
- Fold in ground pistachios and flour gently using a spatula.
- Preheat your oven to 180°C (350°F).
- Slice each croissant in half through the middle to create two halves.
- Brush the tops of each croissant with the syrup, then open them up and brush the insides. Avoid brushing the bottoms.
- Spread roughly ⅔ of the pistachio filling over the bottom halves, then place the tops back on.
- Spread the remaining pistachio filling over the tops of the croissants and sprinkle with chopped pistachios.
- Bake for 12-15 minutes until golden on top.
- Enjoy your Pistachio Croissants!
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the oven for optimal flakiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg