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.



Prep Time

07 mins

Cook Time

2:19 hours

Total Time

1:08 hours

2/3 cup Granulated Sugar
1/4 cup Water
1 teaspoon Rose Water
3 1/2 tablespoon Unsalted Butter
1/2 cup Granulated Sugar
1 Egg
3/4 cup Pistachio Flour
3/4 teaspoon Ground Cardamom
4 Croissant
1/2 cup Heavy Cream
1/4 cup Powdered Confectioners Sugar
1 teaspoon Vanilla Extract
to taste Pistachios
to taste Edible Flowers
Preheat the oven to 338 degrees F (170 degrees C) and line a baking sheet with parchment paper or a silicone mat.
Into a small saucepan, add Granulated Sugar (2/3 cup) and Water (1/4 cup) and bring it to a boil. Stir occasionally, once sugar has dissolved remove from heat and stir in Rose Water (1 teaspoon) and set aside to cool.
Mix Unsalted Butter (3 1/2 tablespoon) and Granulated Sugar (1/2 cup) until well combined. Add the Egg (1) and mix well.
Add Pistachio Flour (3/4 cup) and Ground Cardamom (3/4 teaspoon) and mix until well combined. Spoon the batter into a piping bag or large ziplock bag.
Cut the Croissant (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.
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.
Bake in the oven for 20-25 minutes or until golden. Cool the croissants.
While the croissants are cooling, make the whipped cream by adding Heavy Cream (1/2 cup), Powdered Confectioners Sugar (1/4 cup), and Vanilla Extract (1 teaspoon) to a mixing bowl. Whisk until you reach stiff peaks, about 4-5 minutes using a hand mixer.
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.
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).