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 green pistachio paste
→ Toppings
05 -
3 tablespoons finely chopped pistachios
06 -
3 tablespoons smooth pistachio paste
# Instructions:
01 -
Break up shelled pistachios into small pieces and put them aside for later.
02 -
Dump your heavy cream in a bowl with the sugar. Beat it for three minutes with an electric mixer.
03 -
Throw in your pistachio paste and keep beating for two more minutes until the cream stands in firm peaks.
04 -
Grab a sharp knife and split each croissant in half sideways.
05 -
Load up a piping bag or grab a spoon to stuff cream into the bottom halves, then pop the tops back on.
06 -
Squirt some more cream right in the middle of each croissant top. Scatter chopped nuts over them.
07 -
Pour pistachio paste across your pastries. If it's too sticky, mix in a tiny bit of oil to make it runny enough.
08 -
These fancy pistachio treats go great with a hot cup of tea or coffee.
# Notes:
01 -
Always go for freshly baked croissants for better taste. Homemade ones should cool off completely before you fill them so your cream doesn't turn runny.
02 -
Don't skimp on pistachio quality - premium nuts make all the difference in flavor.