Pistachio Baklava Croissants
Delight in these Pistachio Baklava Croissants, featuring a rich pistachio pastry cream filling and a brush of honey syrup. Topped with more pistachio pastry cream, a sprinkle of powdered sugar, and a drizzle of honey, these croissants offer a perfect blend of flaky layers and nutty sweetness. Perfect for breakfast or dessert, they are sure to impress with their decadent flavor and elegant presentation.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Whole milk
Eggs
Cornstarch
Granulated sugar
Salted butter
Vanilla extract
Pistachios
Powdered sugar
Large or petite croissants
Water
Honey
Lemon juice
Tips for making Pistachio Baklava Croissants:
Use Day-Old Croissants: Day-old croissants are ideal for this recipe as they hold their shape better and absorb the fillings and syrup without becoming too soggy.
Fill the Croissants Evenly: Slice the croissants open and pipe or spoon the pistachio pastry cream inside, making sure to distribute it evenly for a consistent flavor in every bite.
Brush with Honey Syrup: Make a simple honey syrup by mixing honey with a bit of warm water. Brush this syrup generously over the filled croissants to add sweetness and shine.
Top with Extra Pastry Cream: Pipe or spread a dollop of pistachio pastry cream on top of each croissant for added flavor and visual appeal.
Sprinkle with Powdered Sugar: Lightly dust the croissants with powdered sugar to add a touch of sweetness and enhance the presentation.
Drizzle with Honey: Finish with a drizzle of honey over the top of the croissants for extra sweetness and a beautiful, glossy finish.
Serve Fresh: For the best texture and flavor, serve the pistachio baklava croissants fresh. The combination of flaky croissants, creamy filling, and sweet syrup is most delightful when enjoyed immediately.
Storage Tips: If you need to store them, keep the filled and brushed croissants in an airtight container at room temperature for up to a day. Reheat slightly in the oven to refresh their texture before serving.
How to store Pistachio Baklava Croissants:
Room Temperature: Store the pistachio baklava croissants in an airtight container at room temperature for up to 1 day. This helps maintain the flakiness of the croissants. Avoid stacking them to preserve the toppings.
Refrigeration: For longer storage, place the croissants in an airtight container and refrigerate them for up to 3 days. Keep in mind that refrigeration may cause the croissants to lose some of their flakiness.
Freezing: If you need to store the croissants for an extended period, freeze them. Wrap each croissant individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: To enjoy the croissants warm, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes. This helps restore their flakiness and enhances the flavor of the filling and syrup.
Avoid Microwave: Avoid reheating the croissants in the microwave, as this can make them soggy and lose their flaky texture.
Separate Storage for Toppings: If you prefer to keep the croissants and toppings separate for fresher presentation, store the filled croissants in an airtight container and keep the pistachio pastry cream and honey syrup in separate containers in the refrigerator. Assemble just before serving.
Prevent Sogginess: To prevent the croissants from becoming soggy, avoid adding the honey syrup and additional pastry cream until just before serving if you plan to store them.
Check out my other croissant recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these pistachio baklava croissants. Happy baking!
