Description
Delight in these Pistachio Filled Croissants, a perfect blend of flaky, buttery croissants generously stuffed with a smooth, nutty pistachio cream. This French-inspired breakfast or dessert treat combines crunchy pistachios, rich butter, and a hint of almond extract, baked to golden perfection and topped with a dusting of powdered sugar and chopped nuts for extra texture and flavor.
Ingredients
Scale
For the Croissants
- 6 all-butter croissants (day-old preferred)
For the Pistachio Filling
- 1 cup shelled pistachios
- ½ cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 eggs (divided)
- ½ teaspoon almond extract
- 2 tablespoons all-purpose flour
- ¼ cup milk
For Garnish
- 1 tablespoon powdered sugar (for dusting)
- 2 tablespoons chopped pistachios (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper to prevent sticking and for easy cleanup.
- Make the pistachio filling: In a food processor, pulse the pistachios and sugar until they are finely ground. Add the softened butter, one egg, almond extract, and flour, then blend everything until a smooth, creamy paste forms.
- Prepare the croissants: Carefully slice each croissant horizontally without cutting all the way through to create a pocket. If the interior seems dry, brush the insides lightly with milk to moisten them.
- Fill the croissants: Spoon about 1 to 2 tablespoons of the pistachio filling inside each croissant, then gently close them. Spread a small amount of pistachio filling on top of each croissant for extra flavor and texture.
- Arrange and glaze: Place the filled croissants on the prepared baking sheet. In a small bowl, beat the remaining egg and brush it lightly over the tops of the croissants for a golden finish.
- Bake: Bake in the preheated oven for 12–15 minutes until the croissants are golden brown and crisp.
- Finish and serve: Allow the croissants to cool slightly before dusting them with powdered sugar and sprinkling chopped pistachios on top, if desired. Serve warm or at room temperature.
Notes
- Day-old croissants work best as they absorb the filling well and result in a crisp bake.
- You can prepare the pistachio cream a day in advance and keep it refrigerated for convenience.
- For a more aromatic flavor, add a splash of orange blossom water to the pistachio filling.
