Pistachio Cream Croissants

Instructions

1. 1

   Preheat your oven: Set your oven to 180°C (350°F) and position the rack in the middle. Allow the oven to fully preheat for at least 10 minutes. This ensures even warming of the croissants without burning.

2. 2

   Select the right croissants: Use fresh, high-quality butter croissants. They should feel light when lifted and have a flaky, layered appearance. Avoid croissants that feel dense or doughy. Day-old croissants actually work wonderfully as warming revives them.

3. 3

   Prepare the croissants for filling: Place each croissant on a cutting board. Using a serrated bread knife, carefully slice each croissant horizontally through the middle. Do not cut all the way through - leave about 1cm (½ inch) connected on one side so the croissant opens like a book or sandwich.

4. 4

   Fill with Pistasho spread: Open each croissant gently. Spoon 1½ tablespoons of Pistasho pistachio spread onto the bottom half of each croissant. Use the back of the spoon to spread it evenly, reaching close to the edges but not all the way to prevent oozing.

5. 5

   Add chocolate chips (optional): If using white chocolate chips, scatter 5-6 chips on top of the pistachio spread in each croissant. The chocolate will melt slightly when warmed, creating pockets of creamy sweetness.

6. 6

   Close and arrange: Gently close each croissant, pressing very lightly so the top adheres to the filling without squashing the flaky layers. Arrange the filled croissants on a baking sheet lined with parchment paper, spacing them about 5cm (2 inches) apart.

7. 7

   Warm in the oven: Place the baking sheet in the preheated oven. Warm for 4-5 minutes only - you want to heat them through and slightly melt the filling, but not toast them further or dry them out. Watch carefully as they can brown quickly.

8. 8

   Visual cues for doneness: The croissants are ready when they feel warm to the touch, the pistachio spread has softened (you may see it slightly glistening at the edges), and the croissant exterior is slightly crisp but not darkened.

9. 9

   Add the crushed pistachio topping: Remove the croissants from the oven and immediately sprinkle the crushed pistachios on top while they are still warm. Press gently so the nuts adhere to any exposed pistachio spread. Use about 2 teaspoons per croissant.

10. 10

    Dust with powdered sugar: Place the powdered sugar in a fine-mesh sieve or sugar shaker. Hold it about 15cm (6 inches) above the croissants and tap gently to create an even, light dusting. The sugar should look like a delicate snow covering.

11. 11

    Serve immediately: Transfer the warm croissants to serving plates. Add fresh raspberries on the side if using - their tartness complements the sweet pistachio beautifully. These are best enjoyed within 10 minutes while still warm and the filling is gooey.

12. 12

    For room temperature serving: If you prefer not to warm the croissants, simply fill them with the pistachio spread and serve at room temperature. The spread will be firmer but equally delicious.