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I know making desserts can feel a little bit intimidating, but when I first started- I actually started with lots of semi-homemade desserts! And believe it or not, these pistachio rose and cardamom croissants are semi-homemade! I used some stale/day-old Costco croissants to create these delicious, and slightly fancy-looking pistachio rose and cardamom croissants! They are ridiculously easy to make and would look absolutely beautiful on a brunch or breakfast table.
The croissants are glazed in a simple rose syrup and filled with a pistachio and cardamom filling. To make the pistachio flour, I just took some unsalted, roasted pistachios and blitzed them in the blender until it was a fine powder. This recipe is super flexible and you can swap out the pistachio for hazelnuts, almonds, pecans, sunflower seeds, or any seed or nut! You can also swap out hte cardamom for cinnamon, anise, citrus zest, etc.
I topped my pistachio, rose, and cardamom croissants with a homemade lightly sweetened vanilla whipped cream. Feel free to skip this entirely if you like and just dust them with a little bit of powdered sugar. You can also sprinkle the tops with chopped or sliced nuts before baking as well, which is a very traditional way to make filled croissants.
I love how crispy and flaky the croissants get after baking! The filling is so gooey and nutty paired with the fluffy whipped cream, it’s just decadent! The best part is that it just takes 5 minutes to upgrade your plain old croissants into these gorgeous showstoppers.
If you decide to make these- be sure to tag me on social media @milkandcardamom! Print
Pistachio, Rose and Cardamom Croissants
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Turn your stale or day old croissants into a fancy semi-homemade pastry filled with pistachio and cardamom cream with a rose syrup glaze!
Ingredients
ROSE SYRUP
- 2/3 cup (135 g) granulated sugar
- 1/4 cup (50 ml) water
- 1 tsp rose water
PISTACHIO AND CARDAMOM PASTE
- 3 1/2 tbsp (50 g) unsalted butter
- 1/2 cup (75 g) granulated sugar
- 1 egg (OR 2 tbsp heavy cream
- 1 egg 3/4 cup (85 g) pistachio flour
- 3/4 tsp ground cardamom
- pinch of salt
- 4 large croissants or 6–8 small croissants
WHIPPED CREAM
- 1/2 cup heavy cream, cold
- 1/4 cup powdered sugar (or to taste)
- 1 tsp vanilla
- decoration: powdered sugar, pistachios, rose petals (optional)
Instructions
- Preheat the oven to 338°F and line a baking sheet with parchment paper or a silicone mat.
- Into a small saucepan, add 2/3 cup (135 g) granulated sugar and 1/4 cup (50 ml) water and bring it to a boil. Stir occasionally, once sugar has dissolved remove from heat and stir in 1 tsp rose water, and set aside to cool.
- Mix 3 1/2 tbsp (50 g) unsalted butter and 1/2 cup (75 g) granulated sugar until well combined. Add 1 egg and mix well. Add 3/4 cup (85 g) pistachio flour and 3/4 tsp ground cardamom and mix until well combined. Spoon the batter into a piping bag or large ziplock bag.
- Cut the croissants in half and brush the rose syrup. on the top, bottom, and middle of each croissant. Pipe the pistachio paste onto half of the croissant, reserving 1/4 cup of the paste. Top it with the top half of the croissant and pipe on about 1-2 tbsp of th4e past on the tops of each croissant. Use a spoon to spread the paste around.
- Bake at 338°F for 20-25 minutes or until golden. Cool the croissants.
- While the croissants are cooling, make the whipped cream by adding 1/2 cup heavy cream, 1/4 cup powdered sugar (or to taste), and 1 tsp vanilla extract to a mixing bowl. Whisk until you reach stiff peaks, about 4-5 minutes using a hand mixer. Spoon the whipped cream into a piping bag fitted with a large round tip, or use a large ziplock bag with a corner snipped off leaving a 1/2 inch hole.
- Once the croissants are completely cool, dust with some powdered sugar, pipe on the heavy cream and decorate with chopped pistachio and edible flowers!
Notes
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: Fusion, American
One Response
Delicious. Ever since you posted this recipe, I have wanted to make it. I didn’t do a great job decorating it with the whip cream as you, but it was still amazing. It was such a nice fusion of flavors. Everyone loved it. Thank you for all your recipes.
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