Pistachio croissant

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0:30

Makes 5

Easy

Flaky, buttery, nutty and creamy, these pistachio croissants are quick and easy to make but utterly delicious. Perfect for breakfast, brunch or to be enjoyed as an indulgent snack, our pistachio croissants are sure to go down a treat.

If you’re feeling up to the job, you can always make croissants from scratch, or if you’re short on time or want an easy pistachio croissant recipe, we use ready-made croissants which are equally delicious.

Content image
Ingredients image

What you'll need...

For the simple syrup
  • 50g granulated sugar
  • 60ml water
For the pistachio croissants
  • 60h unsalted butter, softened
  • 1 egg, room temperature
  • ½ tsp vanilla extract
  • Pinch of sea salt
  • 65g pistachios, salted, roasted, shelled and finely ground
  • 5 premade croissants
  • Handful of chopped pistachios, for garnish

Method

  1. Preheat the oven to 190C / 170C fan / gas mark 5. 

  2. Make the simple syrup by stirring the water and sugar together in a small saucepan over a medium-low heat until the sugar dissolves. Pour into a small bowl and allow it to cool while you prep the croissants. 

  3. Time to make the pistachio frangipane. Cream together the butter and sugar in a mixing bowl for 2-3 minutes or until soft and paler in colour. Stir in the eggs and vanilla extract. Then, add the ground pistachio and salt until evenly combined. 

  4. Cut the croissants in half, lengthwise like you’re cutting bread rolls. Place on a large baking sheet with the cut sides facing upwards. Using a pastry brush, spread simple syrup on the bottom halves and then spread pistachio frangipane on top – leave some for the top. 

  1. Reassemble the croissants by placing the top halves back on top like a sandwich. Brush simple syrup on the top half of the croissant and dot 1 tsp of pistachio frangipane on top. Sprinkle some chopped pistachios onto the dots. 

  2. Bake for 10-12 minutes or until the tops are golden brown and the frangipane on top looks set. Remove from the oven and allow to cool on a wire cooling rack. 

  3. Serve and enjoy immediately. Although the pistachio croissants will last for a couple of days, they are best enjoyed warm from the oven. 

Shop the tools you will need

Secondary image for Silicone Pastry Brush Main image for Silicone Pastry Brush

£5

Secondary image for Non-Stick Granite Effect Baking Tray Main image for Non-Stick Granite Effect Baking Tray

£14

Secondary image for Stainless Steel Mixing Bowl Set Main image for Stainless Steel Mixing Bowl Set

£34

Secondary image for Enamel Baking Tray Set Main image for Enamel Baking Tray Set

£34

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