When Pistachio Baklawa and Ashta meet the flakey croissant, the flavors and traditions get together to create the ultimate dessert. Pistachio Baklawa and Ashta Croissant combines the richness of Middle Eastern sweets into the beloved crispy, buttery croissant.
So, grab your apron and gather the ingredients for ashta, simple syrup, and pistachios. Now, get ready to celebrate the diverse traditions that create a unique dessert fusion.
Your Go-to Dessert for Holidays and Special Events!
What Is Pistachio Baklawa and Ashta Croissant?
In the Middle East, baklawa, also known as baklava, refers to a sweet pastry made from layers of thin phyllo dough. It is filled with ground pistachios and soaked in simple syrup. For this recipe, it is replaced with croissants for its tender and flakey texture.
For a creamy texture, ashta, quashta, or gishta is the main filling along with the pistachios that are turned into paste. To add an extra Middle Eastern flavor, orange blossom is used as the main ingredient for ashta and simple syrup.
Middle Eastern Elegance in Croissants
Why You Will Love Pistachio Baklawa and Ashta Croissant
The authentic heavenly flavors of pistachio baklawa and ashta shine through the flakey, buttery croissant. It is a delectable fusion made in heaven. It has a balanced texture variety, from the crispy outer layer of the croissant to its tender inner layer, and ending with the sweet, creamy ashta.
What makes pistachio baklawa and ashta croissant so special is its versatility. So, You can serve it as a special dessert on your special occasions, dinner parties, or holidays. You can make it as a special sweet dessert for Ramadan as well! It is perfect for breakfast, brunch, or tea time. The layers of golden croissants and vibrant green pistachios are appealing to the eye and heart.
Flaky Layers of Delight
This recipe is an amazing choice to expand your dessert menu. If you are an expert foodie looking for a new recipe, you will love the pistachio baklawa and ashta croissant.
Even if you are a beginner cook, you will be able to make this delicious treat at home as the steps are easy and the ingredients are simple; you will never go wrong with it.
Pistachio Baklawa Twice Baked Croissant has a subtle hint of Middle Eastern Flavors, especially when adding orange blossom and grounding pistachios.
Elegant Pistachio Baklawa Croissant
Add Your Own Touch
Traditionally, pistachios are the most commonly used in baklawa; however, you can try it with walnuts, almonds, or pecans for a different flavor each time.
If you like to add fruits to your dessert, garnish the pistachio ashta croissant with some chopped fresh pineapples or mango slices after it is cooked. It adds a touch of natural sweetness.
Sweets of the East and the West
A Savory Spin or a Hint of Chocolate!?
Chocolate fans, you can make your own chocolate twist. Add chocolate chips to the ashta or drizzle a generous amount of Nutella or any melted chocolate with or without simple syrup. You will get a decent chocolatey variation.
How about a savory spin? Spread some feta cheese before adding the ashta. Give it a try in one of the croissants for a savory variation.
Crispy, Nutty, and Creamy Delight
Tips and Tricks
It is hard to find pistachio flour in stores. So, it is better to make yourself at home. You can use raw pistachios or roasted pistachios to suit your preference. Do not blend them too much in the food processor or else they will turn into butter.
If you do not have the time to prepare simple syrup or you do not want to use it, you can replace it with honey, maple syrup, or gave syrup.
Do you have a special event and you want to serve bite-sized portions? Make these croissants match with other treats by filling in mini croissants instead of large ones.
It Is More Than a Delicious Treat!
Frequently Asked Questions (FAQs)
One or two-day-old croissants are slightly stale because they lose their moisture. This allows it to absorb more liquid more effectively without becoming overly soggy. Also, its flavors become more concentrated which adds depth to the pistachio baklawa and ashta croissants.
You can store them for a day or two at room temperature in an airtight container or a resealable plastic bag. For extended storage, wrap each croissant with plastic wrap to maintain its moisture and place them in the refrigerator for up to 5 days. You can do the same and store them in the freezer for up to 3 months.
Take out the croissants from the fridge or freezer and allow them to come to room temperature. Preheat the oven to 350°F and place the croissants for 5-10 minutes to make them crispy and flaky again. Keep an eye on it till it suits your liking.
Crunchy, Indulging, and Scrumptious
Pistachio Baklawa and Ashta Croissant Recipe
What You Need
One or two-day-old croissants
For the Ashta
Heavy cream
Orange blossom
Sugar
Cornstarch
For Simple Syrup
Sugar
Water
Orange blossom
lemon juice
For Pistachio Baklawa Filling
Pistachios, ground into flour
Unsalted butter
Salt
Egg
Sugar
Orange blossom
Pistachio Baklawa and Ashta Bliss
Steps to Prep
To make the ashta
Start making the ashta by combining the heavy cream, sugar, and cornstarch in a saucepan without turning the heat on.
Stir until the cornstarch is dissolved, then turn the heat on to medium and continuously whisk until it thickens. Now, add the orange blossom water and whisk together well before you remove it from the heat.
Transfer the ashta into a bowl, and cover it up with plastic wrap making sure it touches the surface to avoid the formation of skin. Refrigerate until cooled, then transfer it into a piping bag.
To make Simple Syrup
Combine the sugar, water, orange blossom water, and lemon juice in a pot on the stove, or in a microwave-safe bowl.
Heat it until the sugar completely dissolves. It may take up to 3 minutes. Set the pot aside.
To make the pistachio filling
Add the pistachios to a food processor and process until they are ground and completely fine. Don’t overprocess or else it might turn into pistachio butter.
Transfer the pistachio flour to a bowl, then add the sugar, salt, orange blossom, and softened butter. Mix them well with a whisk, then finally whisk in the egg and mix until they are well incorporated.
To assemble the pistachio baklawa and ashta croissant
Take one-day-old or 2 day-old croissants and cut them lengthwise in the middle to make a pocket. Brush a little simple syrup on the inside and then fill in with the pistachio cream, and add a bit more pistachio cream right on top of the croissant.
Place them on a baking sheet lined with parchment paper. Bake them at 350°F for 12-14 minutes or until slight browning on top.
Let it cool in a wire rack for about 15 minutes before opening the pockets and piping in the cooled ashta. Serve and enjoy!
A Mouthwatering Fusion
Other Recipes You Might Like
Ashta, Middle Eastern Clotted Cream
Honeycomb Bread (Khaliat Al Nahl)
Mushabak Halabi (Middle Eastern Churros)
Basbousa Bil Qishta (Semolina Cake With Cream)
Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)
Easy Blueberry Almond Ricotta Cake
Halawat el Jibn (Sweet Cheese Rolls)
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Pistachio Baklawa and Ashta Croissant
Equipment
- Food processor to make the pistachio flour
Ingredients
- 6 Large croissants One or Two-day-old
For the ashta
- 1 cup heavy cream
- 1 teaspoon orange blossom
- 3 tablespoons sugar
- 1½ tablespoons cornstarch
For the simple syrup
- ½ cup sugar
- ⅓ cup water
- 1 teaspoon orange blossom
- ½ teaspoon lemon juice
For pistachio baklawa filling
- 1 cup pistachios ground into flour
- 5 tablespoons unsalted butter at room temeprature
- Sprinkle salt
- 1 large egg at room temperature
- 6 tablespoons sugar
- 1½ teaspoons orange blossom
Instructions
To make the ashta
- Start making the ashta by combining the heavy cream, sugar, and cornstarch in a saucepan without turning the heat on.
- Stir until the cornstarch is dissolved, then turn the heat on to medium and continuously whisk until it thickens.
- Add the orange blossom water and whisk together well before you remove it from the heat.
- Transfer the ashta into a bowl, and cover it up with plastic wrap making sure it touches the surface to avoid the formation of skin.
- Refrigerate it cooled, then transfer it into a piping bag.
To make simple syrup
- Combine the sugar, water, orange blossom water, and lemon juice in a pot on the stove, or in a microwave safe bowl.
- Heat it until the sugar completely dissolves. It may take up to 3 minutes. Set the pot aside.
To make the pistachio cream
- Add the pistachios to a food processor and process until they are ground and completely fine and look like grains of sand. Don't overprocess or else it might turn into a pistachio butter.
- Transfer the pistachio flour into a bowl, and then add the sugar, salt, orange blossom, and softened butter.
- Mix them well with a whisk, then finally whisk in the egg and mix until they are well incorporated.
To assemble the pistachio baklawa and ashta croissant
- Take one-day-old or 2 day-old croissants and cut them lengthwise in the middle to make a pocket.
- Brush a little simple syrup on the inside and then fill in with the pistachio cream, and add a bit more pistachio cream right on top of the croissant.
- Place them on a baking sheet lined with parchment paper. Bake them at 350°F for 12-14 minutes or until slight browning on top.
- Let it cool in a wire rack for about 15 minutes before opening the pockets and piping in the cooled ashta. Serve and enjoy!
Notes
- It is hard to find pistachio flour in stores. So, it is better to make yourself at home. You can use raw pistachios or roasted pistachios to suit your preference. Do not blend them too much in the food processor or else they will turn into butter.
- If you do not have the time to prepare simple syrup or you do not want to use it, you can replace it with honey, maple syrup, or gave syrup.
- Do you have a special event and you want to serve bite-sized portions? Make these croissants match with other treats by filling in mini croissants instead of large ones.
I am really excited to make this. Great suggestion to make with small croissants. I appreciate the storage notes for fridge and freezer. I would have never thought to freeze them.
I can’t wait to make this !!
Saw this on insta and my mouth has been watering since. Can’t wait to try this! Beautiful 😍
Loved it delicious ❤️❤️❤️❤️❤️