Nutty Pistachio Pastries (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 day-fresh croissants
→ Pistachio Cream
02 -
1 cup whipping cream
03 -
½ teaspoon granulated sugar
04 -
1.5 tablespoons pistachio spread
→ Toppings
05 -
3 tablespoons crushed pistachios
06 -
3 tablespoons pistachio spread
# Instructions:
01 -
Break down shelled pistachios into small pieces and put them aside for later.
02 -
Empty whipping cream into a mixing bowl with sugar. Beat it for three minutes with an electric mixer.
03 -
Fold pistachio spread into your cream and keep beating for two more minutes until it forms stiff peaks.
04 -
Take a sharp knife and cut each croissant sideways through the middle.
05 -
Load the pistachio mixture into a pastry bag or just scoop it onto the bottom croissant halves, then top with the other halves.
06 -
Put a dollop of leftover pistachio cream on top of each filled croissant. Scatter the broken pistachios over them.
07 -
Pour pistachio spread across your croissants. Mix in a tiny bit of oil if it's too thick to pour smoothly.
08 -
Grab some hot tea or coffee to go with these fancy pistachio-filled treats.
# Notes:
01 -
Always go for just-baked croissants for maximum tastiness. When using ones you've made yourself, let them cool down completely so your cream doesn't turn runny.
02 -
Don't skimp on pistachio quality - better nuts make the whole thing taste amazing.