Pistachio Rose Cardamom Croissants

14 INGREDIENTS • 10 STEPS • 30MINS

Pistachio Rose Cardamom Croissants

Turn your stale or day-old croissants into a fancy semi-homemade pastry filled with pistachio and cardamom cream with a rose syrup glaze! These croissants are ridiculously easy to make and would look absolutely beautiful on a brunch or breakfast table.
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Turn your stale or day-old croissants into a fancy semi-homemade pastry filled with pistachio and cardamom cream with a rose syrup glaze! These croissants are ridiculously easy to make and would look absolutely beautiful on a brunch or breakfast table.
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

30MINS

Total Time

Ingredients

Servings
4
us / metric
Rose Syrup
Granulated Sugar
2/3 cup
Granulated Sugar
Water
4 Tbsp
Water
Rose Water
1 tsp
Rose Water
Pistachio and Cardamom Paste
Unsalted Butter
3 1/2 Tbsp
Unsalted Butter
Granulated Sugar
1/2 cup
Granulated Sugar
Egg
1
Egg
or 2 Tbsp Heavy Cream
Pistachio Flour
3/4 cup
Pistachio Flour
Ground Cardamom
1/2 tsp
Ground Cardamom
Croissant
4
Large Croissants
or 6-8 Small Croissants
Whipped Cream
Heavy Cream
1/2 cup
Cold Heavy Cream
Powdered Confectioners Sugar
4 Tbsp
Powdered Confectioners Sugar
Vanilla Extract
1 tsp
Vanilla Extract
Pistachios
to taste
Pistachios
for decoration
optional
Edible Flowers
to taste
Edible Flowers
I used pink rose petals
optional

Nutrition Per Serving

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Calories
572
Fat
30.8 g
Protein
4.8 g
Carbs
72.1 g
Love This Recipe?
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

Feels free to swap out the pistachios and cardamom with any other nut flour or spice combo. Just swap it out by weight. I like hazelnut and cinnamon, almond and anise, and pecan and cinnamon!

Cooking Instructions

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step 1
Preheat the oven to 338 degrees F (170 degrees C) and line a baking sheet with parchment paper or a silicone mat.
step 2
Into a small saucepan, add Granulated Sugar (2/3 cup) and Water (4 Tbsp) and bring it to a boil. Stir occasionally, once sugar has dissolved remove from heat and stir in Rose Water (1 tsp) and set aside to cool.
step 3
Mix Unsalted Butter (3 1/2 Tbsp) and Granulated Sugar (1/2 cup) until well combined. Add the Egg (1) and mix well.
step 4
Add Pistachio Flour (3/4 cup) and Ground Cardamom (1/2 tsp) and mix until well combined. Spoon the batter into a piping bag or large ziplock bag.
step 5
Cut the Croissants (4) 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.
step 6
Top it with the top half of the croissant and pipe on about 1-2 Tbsp of the past on the tops of each croissant. Use a spoon to spread the paste around.
step 7
Bake in the oven for 20-25 minutes or until golden. Cool the croissants.
step 8
While the croissants are cooling, make the whipped cream by adding Heavy Cream (1/2 cup), Powdered Confectioners Sugar (4 Tbsp), and Vanilla Extract (1 tsp) to a mixing bowl. Whisk until you reach stiff peaks, about 4-5 minutes using a hand mixer.
step 9
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.
step 10
Once the croissants are completely cool, dust with some powdered sugar, pipe on the heavy cream and decorate with Pistachios (to taste) and Edible Flowers (to taste).
step 10 Once the croissants are completely cool, dust with some powdered sugar, pipe on the heavy cream and decorate with Pistachios (to taste) and Edible Flowers (to taste).

Tags

Breakfast
American
Brunch
Date Night
Shellfish-Free
Dessert
Vegetarian
Quick & Easy
Mother's Day
Middle Eastern
Valentine's Day
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