Pistachio Croissants
These pistachio croissants are an extra special breakfast or brunch idea.
Ingredients
Simple Syrup
- ½ cup water
- ½ cup sugar
- ½ tsp almond extract
Croissants
- 6 day old croissants
- ⅓ cup pistachios* shelled
- ⅓ cup granulated sugar
- 1 egg
- 4 Tbsp butter room temp
- ½ tsp almond extract
- A handful of pistachios sliced or chopped
- Powdered sugar for dusting
Instructions
- Make the simple syrup: Place water and sugar in a saucepan and bring to a simmer. Stir until sugar is fully dissolved, then remove from heat and add almond extract. Set aside and allow to cool.
- Preheat oven to 350°. In the bowl of your food processor, pulse pistachios until finely ground. Add sugar and a pinch of salt, pulse until combined. Add butter and pulse until combined. Add the egg and extract, and process until creamy and fluffy (a few minutes).
- Slice croissants in half. Dip each half into the simple syrup just until fully covered. Do not soak them. Place bottom half on a parchment lined baking sheet. Spoon 2 tablespoons of filling, spreading evenly over the croissant. Top with other half. Repeat with remaining croissants. Use the remaining filling to spread over the top of each croissant. Sprinkle with pistachios.
- Place in preheated oven and bake for 15 minutes, or until the top becomes golden brown. Remove from oven and sprinkle with powdered sugar.
- Make sure to set aside enough time to let these cool before serving. They’re one of the few things that aren’t best served fresh out of the oven.
Notes
*If you don't have pistachios, check out my almond croissant recipe!
*If you don't have a food processor, use almond meal or pistachio paste in place of the 1/3 cup of pistachios.