Bread and Pastry, Breakfast and Brunch, Desserts, Middle Eastern Recipes

Pistachio Baklawa and Ashta Croissant

A large crispy croissant stuffed with Middle Eastern ashta and pistachio paste and topped with ashta and a sprinkle of ground pistachios

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.


Two pistachio and ashta filled croissant garnished with ground pistachios
Perfect blend of flaky croissant, creamy ashta, and nutty baklawa


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.


A large croissant filled with pistachio paste and ashta
Discover the delightful fusion of Mediterranean and French pastry traditions.

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.


A large croissant stuffed with pistachio baklava paste and ashta and topped with a sprinkle of ground pistachios
Enchanting flavors in one croissant!

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.


large croissants stuffed with ashta and pistachio baklava cream
Indulge your taste buds in sweet and crispy layers!

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.


A large twice baked croissant stuffed with Middle Eastern filling
Elevate your dessert with an exquisite treat!

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.


large croissants generously filled with ashta and pistachio paste with simple syrup as a sweetener
A fusion of cultures in a croissant!

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.


creamy ashta with pistachio paste stuffed in a large croissant
A mouthwatering medley of colors!

Frequently Asked Questions (FAQs)

Why is it better to use old croissants for pistachio baklawa and ashta croissants?

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.

How should pistachio-filled croissants be stored?

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.

How can I reheat stored pistachio croissant with ashta?

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.


Creamy pistachio paste with Middle Eastern baklava paste and simple syrup filled in a large croissant
A heavenly pistachio and ashta sweet dessert! It is to die for!

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


A large crispy croissant stuffed with Middle Eastern ashta and pistachio paste and topped with ashta and a sprinkle of ground pistachios
A divine harmony that you must try!

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 large flakey croissant stuffed with sweet quashta and Middle Eastern creamy paste
A world of deliciousness in one pastry!

Other Recipes You Might Like

Sahlab Dessert Recipe

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)

Strawberry Tiramisu

Easy Blueberry Almond Ricotta Cake

Halawat el Jibn (Sweet Cheese Rolls)

Pumpkin Spice Tiramisu


If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on FacebookInstagram, and YouTube.


A large croissant stuffed with pistachio baklava paste and ashta and topped with a sprinkle of ground pistachios

Pistachio Baklawa and Ashta Croissant

Fatimah
Pistachio Baklawa and Ashta Croissant is a heavenly dessert that combines the flakey texture of croissant with the sweet creamy ashta and vibrant pistachio paste sweetened by simple syrup for the ultimate Middle Eastern taste. Try it now!
4.80 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, snacks, sweets
Cuisine Middle Eastern
Servings 6
Calories 487 kcal

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
  • tablespoons cornstarch

For the simple syrup

  • ½ cup sugar
  • 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
  • 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.

Nutrition

Calories: 487kcalCarbohydrates: 43gProtein: 6gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 101mgSodium: 25mgPotassium: 263mgFiber: 2gSugar: 37gVitamin A: 1005IUVitamin C: 2mgCalcium: 56mgIron: 1mg
Keyword pistachio baklava croissant, twice baked pistachio croissant
Tried this recipe?Let us know how it was!

4 thoughts on “Pistachio Baklawa and Ashta Croissant

  1. Aida Arthur says:

    5 stars
    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.

  2. Sakena Karkat says:

    5 stars
    I can’t wait to make this !!

  3. Laura says:

    5 stars
    Saw this on insta and my mouth has been watering since. Can’t wait to try this! Beautiful 😍

  4. Amelia Ferdaws says:

    5 stars
    Loved it delicious ❤️❤️❤️❤️❤️

4.80 from 5 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating