Pistachio Croissants

 

I love croissants, especially almond and pistachio croissants. I love this recipe from Sweet Tooth:100 Desserts to save Room For by Sarah Fennel. It is so easy to make because you can start with store bought croissants. I would definitely make these again. I want to try her recipe for almond croissants next! Easy Almond Croissants - Broma Bakery.

 My modifications:

·         Used only 6 croissants which I bought from Walmart

·         Made half of the pistachio filling (though still used 1 egg), and half of the orange syrup

·         Baked these for 12 min.

·         Next time I make these, want to save a little more filling for the top of the croissant.

 Here is what I did:

1.       Cut croissants in half

2.       Make pistachio filling

3.       Make orange syrup

4.       Brush cut sides of croissant with orange syrup. Fill the croissant with ~ 1 tablespoon pistachio filling. Close the croissant. Brush top croissant with orange syrup and pistachio filling. Top with chopped pistachios.

5.       Bake 12 min at 350

 

Pistachio Croissants (~ modified from Sweet Tooth:100 Desserts to save Room For by Sarah Fennel)

 Ingredients

 FOR THE CROISSANTS

8 day old croissants

1 ½ cups shelled, roasted unsalted pistachios, divided

1/3 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 egg, room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract

1/4 teaspoon salt

Confectioner’s sugar, for topping

 

FOR ORANGE SYRUP

1/2 cup water

1/2  cup honey

1 tablespoon freshly zested grated orange zest (1 orange)

1/2 teaspoon almond extract

 

Instructions

 Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Set aside.

2.       Prep Croissants: Slice your stale croissants in half lengthwise and place on the baking sheets with the cut sides up

3.       Make pistachio filling: In food processor, add 1 cup pistachios and pulse until finely ground and resembling wet sand (~ 30 sec)

4.       Transfer ground pistachios to large bowl. Add butter, granulated sugar, egg, vanilla extract, almond extract, and salt. Ust silicone spatula to stir together until combined. Set aside.

5.       Make syrup: In a microwave safe bowl combine the water, honey, orange zest, and almond extract. Microwave for 1 minute, remove from microwave and whisk until combined. Use pastry brush and generously soak both cut sides of croissants.

6.       Scoop about 1 tablespoon of pistachio filling onto bottom half of croissant, spreading evenly to edges. Place top halves on top of bottom halves like a sandwich.

7.       Brush tops of croissant with remaining orange syrup and spread remaining pistachio failing over tops. Coursely chop remaining ½ up pistachios and sprinkle on top.

8.       Bake croissants for 12-15 min (I baked 12 min). Cool and dust with confectioner’s sugar.

 

Almond Variation:

Swap 1 cup pistachios for 1 cup of almond flour, omit orange zest from the syrup, and top with sliced almonds.