Description
Merging French pastry technique with Middle Eastern baklawa, this baklawa croissants recipe blends flaky layers of buttery dough with honeyed nut filling. Delicate pastries promise a cross-cultural culinary adventure you’ll savor with each delightful bite.
Ingredients
Scale
- 2 large eggs
- 1.5 cups (375 ml) pistachio flour
- 0.5 cup (120 g) unsalted butter, room temperature
- 0.75 cup (150 g) granulated white sugar
- 2 tsp vanilla extract
- 0.5–1 tsp cinnamon
- 1 tbsp cornstarch
- 0.25 tsp salt
- 2 tbsps (30 ml) heavy cream
Instructions
- Preparation: Preheat oven to 350°F and line a baking sheet with parchment paper for even heat distribution and easy cleanup.
- Croissant Modification: Split each croissant horizontally, creating a pocket for the rich filling while maintaining the pastry’s delicate structure.
- Syrup Infusion: Thoroughly drench the interior surfaces with aromatic sugar syrup, allowing complete absorption into the pastry’s delicate layers.
- Pistachio Layering: Spread ground pistachio filling evenly across the croissant’s interior, ensuring a consistent flavor profile throughout the pastry.
- Sealing and Decorating: Carefully close the croissants, gently pressing to seal, then pipe an artistic line of pistachio filling along the top surface for enhanced visual and gustatory appeal.
- Nutty Embellishment: Scatter finely chopped pistachios over the croissants, creating a textural contrast and adding a rustic, artisanal touch.
- Baking Process: Position croissants on the prepared baking sheet with adequate spacing, then bake until edges transform to a golden-brown hue and the exterior achieves a perfectly crisp texture.
- Cooling and Finishing: Allow croissants to rest briefly after removing from the oven, then dust with a ethereal veil of powdered sugar, presenting a sophisticated and inviting dessert.
Notes
- Prep Surface Strategically: Line baking sheet with parchment paper to prevent sticking and ensure even golden-brown croissant edges.
- Split with Precision: Use a sharp knife to cut croissants horizontally, creating a delicate butterfly-like opening without tearing the fragile layers.
- Saturate Thoroughly: Drench interior surfaces completely with sugar syrup, allowing complete moisture absorption into every pastry layer for maximum flavor infusion.
- Garnish Generously: Top with finely chopped pistachios and powdered sugar just before serving to maintain crisp texture and enhance visual appeal.
- Prep Time: 20min
- Cook Time: 15min
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 13
- Calories: 285
- Sugar: 18g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg