Pistachio Croissants

Buttery, nutty pistachio croissants with creamy pistachio frangipane and crunchy tops - your new favourite twist on almond croissants.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: croissants

Calories: 589kcal

Equipment

Small or medium heavy-based saucepan
Mixing bowl
Electric handheld beater helpful but not essential
Food processor or mini food chopper
baking sheet
Silicone baking mat helpful but not essential

For best results, weigh ingredients with a kitchen scale.

Ingredients

6 medium/large day-old croissants
2 tablespoons chopped pistachios for topping
icing sugar (powdered sugar) for topping

SYRUP

½ cup water (125ml)
¼ cup sugar (50g / 1 ¾oz)
1 tablespoon Amaretto optional (notes 1)

PISTACHIO FILLING

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

MAKE THE SYRUP:
In a small saucepan, add the water, ¼ cup of sugar and Amaretto.
Bring to a simmer over medium heat for 1 minute or so, stirring until the sugar dissolves. Pour it into a bowl and set aside to cool.
MAKE THE PISTACHIO FILLING:
If you have ground pistachios, you can move straight to step 4. Add the pistachios to a food processor or blender and process to a fine crumb. Make sure to stop and mix regularly so the nuts don’t turn oily. If they’re getting too warm stop for a few minutes then return to it. Nuts can turn to nut butter very quickly and we don’t want that here.
In the bowl of a stand mixer with paddle attachment or medium bowl using a hand mixer on medium speed, beat the butter and sugar until light and creamy.
Add the egg and almond extract, beating on low until fully incorporated.
Beat on low or fold in the ground pistachios and flour with a spatula.
ASSEMBLING THE PISTACHIO CROISSANTS:
Preheat the oven to 180C/350F.
Slice the croissant in half through the middle so you have two slices (like having the top and bottom half of a bread bun).
Brush the tops of each croissant with the syrup, then open them up and brush all the insides. Don’t brush the bottoms.
Spread roughly ⅔ of the pistachio filling over the inside bottom halves and place the top of the croissant on top.
Spread the remaining pistachio filling over the tops of the croissants and sprinkle with chopped pistachios.
Bake for 12-15 minutes until golden on top.
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Notes

Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.

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