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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!
5 from 5 Ratings
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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
  • 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.

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
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