The mini pistachio croissants, small and delicious puff pastry bites, are a clever and quick idea to bring something tasty to the breakfast table. But in my opinion, they are also delightful when served with post-meal coffee instead of the classic chocolate. Sweet and crunchy with a delicate filling, the mini pistachio croissants are irresistible.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 16 mini croissants
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rolls puff pastry
- to taste pistachio spread
- 1 egg (for brushing)
- to taste powdered sugar
Tools
- 1 Tupperware Croissant Cutter
- 1 Kitchen Brush
- 1 Small Bowl
- 1 Fork
- 1 Baking Tray
- 1 Reusable Baking Mat
- 1 Cooling Rack
Steps
Unroll a sheet of puff pastry on the work surface. Spread the pistachio cream over the surface but do not overdo it and leave a half-inch border free from filling. Cover with the second sheet of puff pastry and cut into sixteen triangles. I’ve been using the handy “Croissant Party” by Tupperware for years, but you can also cut the croissants freehand with a pizza wheel or a knife. Roll up the croissants and place them on a baking tray lined with parchment paper. In a small bowl, beat an egg with a fork and brush it over the croissants. Bake in a preheated oven at 350°F for 20/25 minutes. In my oven, the optimal baking temperature for puff pastry is 390-430°F, so adjust according to your oven. Once ready, let them cool on a rack and sprinkle with powdered sugar before serving.
Notes
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