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Pistachio Croissants

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Delicious Pistachio Croissants are a dreamy combination of buttery richness and the nutty crunch of pistachios, perfect for breakfast or as a snack.

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

  1. Add water, ¼ cup of sugar, and Amaretto to a small saucepan.
  2. Bring to a simmer over medium heat for 1 minute, stirring until the sugar dissolves.
  3. Pour it into a bowl and set aside to cool.
  4. Process whole pistachios in a food processor or blender until finely crumbed. Stop and scrape down the sides to avoid making them oily.
  5. Beat softened butter and 100g of sugar in the bowl of a stand mixer with a paddle attachment, or a medium bowl using a hand mixer, until light and creamy.
  6. Add the egg and almond extract, beating on low until fully incorporated.
  7. Fold in ground pistachios and flour with a spatula.
  8. Preheat the oven to 180C/350F.
  9. Slice each croissant in half through the middle, creating two halves.
  10. Brush the tops with the syrup, then open them up and brush the insides as well.
  11. Spread about ⅔ of the pistachio filling over the bottom halves, then place the tops back on.
  12. Top the croissants with the remaining pistachio filling and sprinkle with chopped pistachios.
  13. Bake for 12-15 minutes until golden on top.

Notes

For sugar-free alternatives, consider sweeteners like stevia, monk fruit, or allulose. Avoid honey or maple syrup as they can affect blood sugar levels.

Nutrition

Find it online: https://www.glutenfreez.com/pistachio-croissants/