Get ready for a delicious meeting of Baklawa and croissant! These two desserts are coming together to create a flavor explosion you won’t forget. Picture this: a crispy, flaky croissant filled with spiced pistachio goodness and orange blossom syrup, topped with crushed pistachios and delicate rose petals.
Baklawa Croissants
Ingredients
**Croissants:**
- 6 to 8 croissants 1 to 3 days old
- 1/2 cup of chopped pistachios
- Powdered sugar
**Simple Syrup:**
- 1/2 cup of water
- 1/3 cup of sugar
- 1 teaspoon of orange blossom water
**Pistachio Filling:**
- 1 1/2 cups of pistachio flour see note below
- 3/4 cup of granulated white sugar
- 1 tablespoon of cornstarch
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter at room temperature
- 2 teaspoons of vanilla extract
- 1/2 to 1 teaspoon of cinnamon
- 2 large eggs
- 2 tablespoons of heavy cream
Instructions
**Making the Simple Syrup:**
- In a pot over medium heat, combine the water, sugar, and orange blossom water.
- Bring the mixture to a boil until the sugar is completely dissolved, then reduce the heat to low and let it simmer for 10 minutes.
- Transfer the syrup to a bowl and let it cool to room temperature until it thickens.
**Preparing the Pistachio Filling:**
- In a bowl, mix together the pistachio flour, sugar, cornstarch, salt, unsalted butter, vanilla extract, eggs, and heavy cream.
- Beat the mixture until it’s light and fluffy using a stand or hand mixer.
**Assembly and Baking:**
- Preheat your oven to 350°F.
- Slice the croissants in half to open them up.
- Generously soak both sides of the croissants in the simple syrup.
- Spread the pistachio filling evenly across the inside of each croissant and then close them.
- Add a line of pistachio filling on top of each croissant and sprinkle chopped pistachios.
- Bake in the oven for 12 to 15 minutes until they’re crispy all around.
- Let them cool for 15 minutes, then dust with powdered sugar before serving.
Notes
You can make pistachio flour by blending raw or roasted pistachios in a food processor until they resemble sand. Be careful not to over-blend, or they might turn into a paste.