Description
Indulge in the delightful fusion of flaky croissants and aromatic pistachios, creating a unique and unforgettable pastry 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: In a small saucepan, add the water, ¼ cup of sugar, and Amaretto.
- Simmer: Bring to a simmer over medium heat for 1 minute or so, stirring until the sugar dissolves.
- Cool: Pour it into a bowl and set aside to cool.
- Process: If you have whole pistachios, add them to a food processor or blender and process to a fine crumb. Make sure to stop and scrape down the sides regularly so the nuts don’t turn oily.
- Beware: If they’re getting too warm, stop for a few minutes before continuing. Nuts can turn to nut butter very quickly, and we don’t want that here.
- Beat: In the bowl of a stand mixer with a paddle attachment, or a medium bowl using a hand mixer on medium speed, beat the butter and sugar until light and creamy.
- Add: Add the egg and almond extract, beating on low until fully incorporated.
- Fold: Fold in the ground pistachios and flour with a spatula.
- Preheat: Preheat the oven to 180C/350F.
- Slice: Slice each croissant in half through the middle, creating two halves.
- Brush: Brush the tops of each croissant with the syrup, then open them up and brush all the insides. Don’t brush the bottoms.
- Spread: Spread roughly ⅔ of the pistachio filling over the bottom halves, then place the tops back on.
- Top: Spread the remaining pistachio filling over the tops of the croissants and sprinkle with chopped pistachios.
- Bake: Bake for 12-15 minutes until golden on top.
Notes
For sugar substitutes, consider using stevia or monk fruit instead of traditional sugar. Ensure nut butter is not created when processing the pistachios.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg