Description
Delight in these flaky, buttery Pistachio Croissant Muffins that combine the crispness of puff pastry with a rich pistachio cream filling. Perfect for breakfast or as a dessert, these French-inspired treats are topped with crunchy chopped pistachios and a dusting of powdered sugar for an elegant finish.
Ingredients
Scale
Pastry and Filling
- 1 sheet puff pastry (thawed)
- 1/4 cup unsalted butter (melted)
- 1/3 cup granulated sugar
- 1/2 cup pistachio paste or pistachio cream
- 1/4 teaspoon almond extract
- 1 large egg
- 1/4 cup shelled pistachios (chopped)
For Dusting and Greasing
- 1 tablespoon powdered sugar (for dusting)
- Nonstick cooking spray or butter (for greasing muffin tin)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with nonstick cooking spray or butter to prevent sticking.
- Roll Out and Sweeten Puff Pastry: Roll out the thawed puff pastry into a 12-inch square on a lightly floured surface. Brush the surface evenly with melted butter, then sprinkle granulated sugar evenly over the top to add sweetness and enhance browning.
- Cut and Shape Pastry: Cut the pastry square into 6 equal squares. Gently press each square into a muffin cup, allowing the corners to extend and stick out slightly for a rustic croissant look.
- Prepare Pistachio Filling: In a small bowl, whisk together the pistachio paste, almond extract, and one large egg until smooth and well combined, creating a creamy pistachio filling.
- Fill Pastry Cups: Spoon about 1 tablespoon of the pistachio mixture into the center of each prepared pastry cup within the muffin tin.
- Add Topping: Sprinkle chopped shelled pistachios over the filling in each cup to provide texture and enhance pistachio flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are golden brown and puffed up.
- Cool and Serve: Remove from the oven and allow the muffins to cool slightly in the tin for a few minutes. Carefully take them out and dust lightly with powdered sugar before serving warm.
Notes
- If pistachio paste is unavailable, make your own by blending shelled pistachios with a bit of honey and a splash of milk until thick and spreadable.
- These muffins are best enjoyed warm to appreciate their flaky texture and creamy filling.
- Store leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.
