# Components:
→ Croissants
01 - 4 large all-butter croissants (day-old preferred)
→ Pistachio Cream
02 - 3.5 ounces (about 3/4 cup) unsalted shelled pistachios
03 - 5 tablespoons granulated sugar
04 - 5 1/2 tablespoons unsalted butter, softened
05 - 1 large egg
06 - 1 tablespoon heavy cream
07 - 1/2 teaspoon pure vanilla extract
08 - Pinch of salt
→ Topping & Decoration
09 - 2 tablespoons chopped pistachios
10 - 2 tablespoons powdered sugar, for dusting
# Directions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Place the shelled pistachios and granulated sugar in a food processor and pulse until finely ground.
03 - Add the softened butter, egg, heavy cream, vanilla and a pinch of salt to the processor and blend until smooth and creamy.
04 - Carefully slice each croissant horizontally, leaving a hinge so each opens like a book.
05 - Generously spread the pistachio cream into each croissant, then close them and transfer to the prepared baking sheet.
06 - Spread a little extra pistachio cream on top of each filled croissant and bake for 15–20 minutes, until the pastry is crisp and the cream is lightly golden.
07 - Remove from the oven, cool briefly, then sprinkle with chopped pistachios and dust with powdered sugar. Serve slightly warm.
