Pistachio Kataifi Croissants
A warm, nutty crescent that crackles on the outside and melts on the inside, these Pistachio Kataifi Croissants combine Middle Eastern kataifi pastry with a creamy pistachio filling for an irresistible texture contrast.
Ingredients
Main Ingredients
- 1 package kataifi (shredded phyllo dough) Find it frozen in the specialty/freezer section of Mediterranean or well-stocked supermarkets.
- 1 cup unsalted butter, melted Choose high-quality unsalted butter with at least 82% milk fat for deep flavor and good browning.
- 1 cup pistachios, shelled and finely chopped Buy unsalted raw pistachios for the freshest taste and toast lightly for extra depth.
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream Use full-fat heavy cream for a rich filling.
- 1/4 cup powdered sugar (for dusting)
- 1/2 teaspoon cinnamon (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Set your oven racks so the croissants bake evenly—center rack is ideal.
- In a medium bowl combine the finely chopped pistachios, sugar, vanilla extract, and heavy cream. Stir until the mixture thickens slightly and forms a spreadable, cohesive cream.
- Take a small handful of kataifi dough and gently fluff and stretch it out into a thin ribbon, separating strands with your fingers. Brush the stretched kataifi evenly with melted butter.
- Place a spoonful of the pistachio cream at one end of the buttered kataifi ribbon, then roll it tightly into a crescent or spiral croissant shape.
- Place the rolled croissants spaced apart on a parchment-lined baking tray.
- Brush the tops of each croissant with more melted butter and sprinkle additional chopped pistachios on top.
- Bake for 15–20 minutes, watching for a deep golden color and audible crackle when moved.
- Allow the croissants to cool slightly on a wire rack, then dust with powdered sugar and a light sprinkle of cinnamon if using.
Notes
Chill the kataifi briefly before shaping to make the strands easier to separate. Store cooled croissants in an airtight container for up to 3 days. Freeze unbaked rolled croissants for up to 2 months.