# What You'll Need:
→ 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 fine salt
→ Topping & decoration
09 - 2 tablespoons chopped pistachios
10 - 2 tablespoons powdered sugar, for dusting
# Directions:
01 - Set oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a food processor, pulse the pistachios with the granulated sugar until finely ground and uniform in texture.
03 - Add the softened butter, egg, heavy cream, vanilla and a pinch of salt to the processor; blend until the mixture is smooth, creamy and spreadable.
04 - Carefully slice each croissant horizontally, leaving a small hinge so each opens like a book without separating.
05 - Generously spread the pistachio cream into each croissant cavity, then close them and place on the prepared sheet.
06 - Space the filled croissants on the sheet, spread a little extra pistachio cream across the top of each and bake for 15–20 minutes until pastry is crisp and the cream is lightly golden.
07 - Allow the croissants to cool briefly, then sprinkle with chopped pistachios and dust with powdered sugar; serve slightly warm.
