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Easy Pistachio Croissants Recipe

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4.7 from 83 reviews

These Easy Pistachio Croissants are a delightful treat combining flaky, buttery croissants with rich pistachio cream and crunchy chopped pistachios. Perfect for an indulgent breakfast or a luxurious snack to enjoy with tea or coffee, this no-bake recipe is quick and simple to prepare, offering a creamy, nutty flavor that pistachio lovers will adore.

Ingredients

Croissants

  • 2 croissants

Pistachio Cream

  • 1 cup heavy/double cream
  • ½ teaspoon sugar
  • 1.5 tablespoons pistachio paste

Toppings

  • 3 tablespoons chopped pistachios
  • 3 tablespoons pistachio paste (thinned with a drop of oil if needed)

Instructions

  1. Prepare the Pistachios: Chop the deshelled pistachios finely and set them aside for garnish later.
  2. Whip the Cream: Pour the heavy cream into a bowl, add sugar, and whip using a hand-held electric whisk for about three minutes until it starts to thicken.
  3. Add Pistachio Paste: Incorporate 1.5 tablespoons of pistachio paste into the whipped cream and continue whipping for another two minutes or until stiff peaks form, creating a thick pistachio cream.
  4. Slice Croissants: Carefully slice each croissant in half horizontally with a knife, preparing them to be filled.
  5. Fill Croissants: Place the pistachio cream into a piping bag or use a spoon to spread the cream evenly inside the croissant halves, then close them back up.
  6. Decorate: Pipe or spoon additional pistachio cream onto the top center of each croissant, then sprinkle with the chopped pistachios for crunch.
  7. Drizzle Pistachio Paste: Drizzle 3 tablespoons of pistachio paste over the croissants. If the paste is too thick, mix in a drop of oil to loosen it before drizzling.
  8. Serve: Enjoy these rich and creamy pistachio croissants immediately, perfect alongside a cup of tea or coffee.

Notes

  • Use fresh croissants for the best texture and flavor.
  • If pistachio paste is unavailable, you can make your own by blending shelled pistachios with a little oil until smooth.
  • For a lighter version, you can fold the pistachio paste gently into softly whipped cream instead of whipping it to stiff peaks.
  • This recipe is best enjoyed fresh to retain the croissants’ crispness.
  • Storing assembled croissants in the fridge is possible but may soften the pastry; consume within a few hours.

Find it online: https://oliviabakes.com/easy-pistachio-croissants-recipe/