Ingredients
Scale
- 350g Croissant Dough (homemade or shop bought)
- 75g Salted Butter
- 75g Soft Brown Sugar
- 2 Large Free Range Eggs
- 50g Pistachio Nuts (blitzed to a powder)
- 75g Ground Almonds
- 15g Plain Flour
- 1tsp Pistachio Extract (if you can get some)
- 25g Pistachios (chopped roughly)
Instructions
- Oven to 180C and roll the dough to 5mm thickness, cutting 6 triangles out of the dough. Put to one side.
- In a stand mixer, beat the butter and sugar until creamy and light. Beat in the eggs one at a time before mixing in the ground nuts, flour and extract until a paste. Transfer the mixer to a piping bag.
- Snip the tip of the piping bag if using a disposable one or use a wide plain nozzle. At the edge of the dough opposite the point if the triangle, 1 cm from the edge pipe a bar of the mixture. Fold the centimetre without the mixture over and continue to roll the dough, tucking the point under the formed croissant and pinching the two ends together.
- Place on a parchment lined tray, 5 cm apart from the other croissants. Pipe another line of the mixture on top of the formed croissants and press some of the chopped pistachios on top.
- Bake the croissants for 15-20 mins until golden brown and no raw batter is visible.
- Enjoy in or out of your bed!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pastries
- Method: Baking
- Cuisine: French