Description
Flaky croissants filled with a creamy pistachio paste, offering a delightful balance of sweetness and nuttiness in every bite.
Ingredients
- 1 sheet puff pastry (or 6 pre-made croissants)
- 1/2 cup shelled pistachios
- 3 tablespoons powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- If using puff pastry, roll it out and cut it into triangles. If using pre-made croissants, gently cut them in half.
- In a food processor, combine pistachios, powdered sugar, butter, honey, and vanilla extract. Blend until smooth, forming a thick pistachio paste.
- Spread a spoonful of pistachio paste on each puff pastry triangle or inside each croissant.
- Roll up the puff pastry or reassemble the croissant halves.
- Brush the croissants with a beaten egg to create a golden, glossy finish when baked.
- Bake for 12–15 minutes, or until golden and puffed up.
- Allow to cool slightly before dusting with powdered sugar (optional) and serving warm.
Notes
- For a more intense pistachio flavor, you can roast the pistachios lightly before blending.
- Feel free to add a pinch of salt to balance the sweetness if desired.
- These can be made ahead and stored in an airtight container for up to 2 days.