Pistachio Raspberry Croissants
Stale store-bought croissants come back to life when they get stuffed with rich pistachio cream and raspberry preserves.
Serves6
Makes6 croissants
Prep20 minutes
Cook20 minutes
You’ve probably sunk your teeth into excellent plain, chocolate, or almond-filled croissants. But allow me to turn you on to pistachio-raspberry croissants. If you love anything pistachio-flavored, these flaky pastries have pistachios on overload — they’re stuffed and topped with rich pistachio cream and sprinkled with chopped pistachios. Here, raspberry preserves act as a complement to the fragrant pistachios, imparting a fruitiness that’s tart, jammy, and lightly sweet. These croissants are everything you adore about those fancy-filled croissants from a high-end pastry shop and are a smart way to breathe new life into stale store-bought croissants.
Ingredients You Need for Pistachio Raspberry Croissants
Here’s everything you need to make fancy bakery-style croissants at a fraction of the price.
- Stale croissants: With their dried-out texture, stale leftover croissants are ideal for absorbing complex flavor. Make sure to use ones that are two to three days old.
- Pistachios: You’ll want roasted, unsalted pistachios that are as green and as peeled as possible.
- Pistachio oil: No artificial flavors here! A touch of pistachio oil really accentuates the pistachio flavor of the cream that’s stuffed inside the croissant.
- Sugar and eggs: Two key ingredients that add sweetness and body to this frangipane-like pistachio cream.
- Raspberry preserves: A teaspoon of raspberry preserves layered inside, right on top of the pistachio cream, adds a fruity pop to the croissant. I like a seeded variety, but you can use a smoother seedless preserve if you’d like.
- Garnish: A sprinkle of chopped pistachios and crushed freeze-dried raspberries are gorgeous on top.
How to Make Pistachio Raspberry Croissants
Halved croissants are soaked with simple syrup, filled with a luxurious cream made with ground pistachios and pistachio oil, and finished with a dab of raspberry preserves. To gild the lily, another sweep of the pillowy pistachio cream, along with a sprinkle of crushed pistachios and freeze-dried raspberries, crown the tops of the croissants before they’re baked.
More Pistachio Recipes
Pistachio Raspberry Croissants Recipe
Stale store-bought croissants come back to life when they get stuffed with rich pistachio cream and raspberry preserves.
Prep time 20 minutes
Cook time 20 minutes
Makes 6 croissants
Serves 6
Nutritional Info
Ingredients
- 4 tablespoons (1/2 stick)
unsalted butter
- 1 3/4 cups
roasted, unsalted pistachios, divided
- 3 tablespoons
roasted pistachio oil, such as La Tourangelle
- 1/3 cup
granulated sugar
- 2
large eggs
- 1/4 teaspoon
kosher salt
- 6
stale croissants, preferably 2 to 3 days old
- 1 cup
- 1/4 cup
raspberry preserves, divided
Crushed freeze dried raspberries, for topping (optional)
Instructions
Place 4 tablespoons unsalted butter in a medium bowl and let sit at room temperature until softened, 30 to 45 minutes. Meanwhile, coarsely chop 1/4 cup of the roasted, unsalted pistachios. Place the remaining 1 1/2 cups pistachios in a food processor fitted with the blade attachment or a high-speed blender. Pulse until ground into very fine powder, 25 to 30 pulses.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Add 3 tablespoons roasted pistachio oil and 1/3 granulated sugar to the bowl of butter. Mix with a spatula or wooden spoon until the mixture is light and just slightly grainy. Add the powdered pistachios, 2 large eggs, and 1/4 teaspoon kosher salt. Mix until smooth and creamy.
Slice 6 stale croissants in half horizontally with a serrated knife (like a sandwich). Be sure to slice evenly so that the halves are flat and not angled.
Generously brush the cut sides of the croissant halves with 1 cup simple syrup. Spread about 2 tablespoons of the pistachio cream onto each bottom croissant half. Top each portion with 2 teaspoons of the raspberry preserves and gently smear into an even layer. Close the croissants with the tops. Spread the remaining pistachio cream over each croissant top half (about 1 tablespoon each).
Place the croissants on the baking sheet, spacing them evenly apart. Sprinkle with the chopped pistachios. Bake until the cream is golden-brown around the edges and the pistachios on top are toasted, 20 minutes. Immediately sprinkle with crushed freeze-dried raspberries if desired. Serve warm or at room temperature.
Recipe Notes
Make ahead: The pistachio cream can be made 5 days ahead and refrigerated in an airtight container. Stir before use.
Storage: Leftover croissants can be stored at room temperature in an airtight container for up to 2 days.