Breakfast

May 14, 2023

Pistachio Croissants

Homemade Bakery Style Pistachio Croissants

You’ve probably seen them on the counter of some of your favourite bakeries, almond croissants! This recipe is a twist on the original and o so delicious Almond Croissant. Almond croissants are already delicious, yet these Pistachio Croissants are going to give their cousin a run for their money…. 

These homemade stuffed croissants are ridiculously easy to make and are the absolute perfect way to use up any leftover croissants. Plus, this would be the perfect recipe to impress your friends during brunch. 

Fresh vs Stale croissants

This recipe specifically calls for stale croissants, you want to be stale because fresh croissants would just crumble all over the place when you slice them open and having a stale croissant will help with soaking up that delicious sugar syrup. Plus, the croissants are baked in an oven which will revive that crunchy texture.

Can save these croissants for later?

Absolutely! However, I would recommend consuming them on the day of baking. If you do want to store these, I would recommend freezing the croissants in a zip lock bag after step 5 of the recipe card instructions. So when they are all filled and ready for the oven, this would be the moment to freeze them and bake off whenever you need them. The perfect preparable brunch addition!

Pistachio Croissants

The absolute perfect way to use up any leftover croissants. Homemade bakery style pistachio croissants! 🥐

Author:

Demi Bruggink

Prep:

10

min

cook:

15

min

total:

25

min

Yield:

6

Portions

Ingredients

  • 6 croissants (preferably stale)
  • 250gr granulated sugar
  • 100ml water
  • 100gr butter, room temperature
  • 100gr powdered sugar
  • 100gr pistachios
  • 1 egg
  • Chopped pistacios
  • Powdered suga

Instructions

  1. Blend your pistachios in a blender or food processor until a fine crumb
  2. Beat together your powdered sugar and butter until pale and fluffy, about 2 minutes. Add your egg and whisk until incorporated, finally add your pistachio flour and mix till combined. Add this to a piping bag and set aside
  3. Over medium heat, bring your granulated sugar and water to a simmer and take off the heat once the sugar has fully dissolved. Allow to cool slightly
  4. Preheat your oven to 180C
  5. Slice your croissants in half and briefly soak the cut sides in your cooled sugar syrup
  6. Pipe your pistachio cream on one half of the croissant and place the top half back on top. Pipe a bit of almond cream on top of the croissants and dip that into some chopped pistachios so they stick to the top. Repeat this process with all your croissants
  7. Place your croissants in an oven-safe dish or on a lined baking tray and bake for 20-25 minutes or until golden on top
  8. Dust with powdered sugar and enjoy!

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