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Baklawa Croissants

Course Dessert
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8

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.