Laura Beaulé’s Pistachio Croissants
These pistachio croissants by Laura Beaulé, creator of the website Dash of Honey, are full of sweet indulgence. They’re brushed with a syrup made of maple and orange and filled with homemade pistachio paste. Baked until golden brown, they’re a decadent treat perfect for brunch.
Ingredients
- 2/3 cup (150 ml) maple syrup
- 2/3 cup (150 ml) water
- 1 orange, zest finely grated
- 1 cup (130 g) unsalted raw shelled pistachios
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) sugar
- 2 eggs, at room temperature
- 1 tsp (5 ml) vanilla
- 1/2 tsp (2.5 ml) almond extract
- 1/4 tsp salt
- 6 day-old croissants
- 3 tbsp unsalted raw shelled pistachios, chopped
- Icing sugar, for sprinkling
Instructions
- In a small pot, bring the maple syrup and water to a boil. Remove from the heat. Add the orange zest and mix well. Set aside (see note).
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
These pistachio croissants by Laura Beaulé, creator of the website Dash of Honey, are full of sweet indulgence. They’re brushed with a syrup made of maple and orange and filled with homemade pistachio paste. Baked until golden brown, they’re a decadent treat perfect for brunch.