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Pistachio Croissants

Pistachio Croissants: Flaky Perfection in Just 15 Minutes

These Pistachio Croissants are a delightful treat featuring flaky pastry and creamy pistachio filling, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 croissants
Course: Desserts
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croissants
  • 12 pieces Croissants fresh or homemade for best flavor
For the Filling
  • 1 cup Heavy Double Cream use chilled for better whipping
  • 0.5 teaspoon Sugar adjust to taste
  • 1.5 tablespoons Pistachio Paste can substitute with similar nut paste
For Garnishing
  • 3 tablespoons Chopped Pistachios use unsalted for balance
  • 3 tablespoons Pistachio Paste for Drizzling can thin with oil if too thick

Equipment

  • Mixing Bowl
  • electric mixer
  • piping bag

Method
 

Preparation Steps
  1. Begin by chopping your unsalted pistachios into small pieces and set them aside.
  2. In a mixing bowl, pour in 1 cup of the chilled heavy cream and add ½ teaspoon of sugar. Whip the cream on medium speed for about 3 minutes until soft peaks form.
  3. Add 1.5 tablespoons of pistachio paste to your whipped cream and whip for an additional 2 minutes at a higher speed until stiff peaks form.
  4. Carefully slice your croissants in half lengthwise, ensuring not to cut completely through to create a pocket for the filling.
  5. Fill each croissant with the whipped pistachio cream using a piping bag or spoon, pressing the top half back down.
  6. Drizzle more pistachio paste on top and sprinkle with chopped pistachios. Serve immediately.

Nutrition

Serving: 1croissantCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Best enjoyed fresh but can be stored at room temperature for 1 day in an airtight container. Refrigerate for up to 3 days or freeze for 1 month.

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