4 large croissants
1 cup shelled pistachios
1/4 cup granulated sugar
1/4 cup powdered sugar (for dusting)
2 tbsp unsalted butter, softened
1/2 tsp vanilla extract
1 large egg
1 tbsp milk
1/2 cup pistachio paste (store-bought or homemade)
Instructions:
Prepare the Pistachio Mixture:
Preheat your oven to 350°F (175°C). In a food processor, pulse the pistachios and granulated sugar until finely ground. Add the softened butter, vanilla extract, and egg, blending until the mixture forms a smooth paste.
Slice the Croissants:
Slice each croissant horizontally, leaving a small hinge so the halves stay connected. Spread about 1-2 tablespoons of pistachio paste inside each croissant.
Fill and Top the Croissants:
After filling the croissants, spread a thin layer of the prepared pistachio mixture on the top of each croissant.
Bake the Croissants:
Place the filled croissants on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the croissants are golden brown and the pistachio filling is slightly crispy on top.
Dust with Powdered Sugar:
Remove the croissants from the oven and allow them to cool for a few minutes. Dust them with powdered sugar for a decorative finish before serving.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 croissants
Important Tips:
Homemade Pistachio Paste: If you can’t find store-bought pistachio paste, make your own by blending pistachios, sugar, and a bit of almond extract until smooth.
Perfect Crisp: Bake the croissants just long enough to crisp them without drying out the interior for the perfect flaky texture.