Home
Recipes
Brunch recipes
Apricot and pistachio cheat’s croissants

Apricot and pistachio cheat’s croissants

Name: Apricot and pistachio cheat’s croissants
Yield: Serves 4
Ingredients: 60g shelled unsalted pistachios (look out for skinless ones); 60g unsalted butter, softened; 60g caster sugar; 1 medium free-range egg; ½ tsp vanilla bean extract; 50g plain flour; 4 large all-butter croissants; 2 tbsp apricot jam; Icing sugar to dust

Easy
March 2018

Easy
March 2018

Serves 4
Hands-on time 10 min,  oven time 30 min

This recipe is brilliant for bringing day-old croissants back to life. We’ve given them a new lease of life by filling them with apricot jam and finely-chopped pistachios.

Nutrition: per serving

Calories: 613kcals
Fat: 34.6g (16g saturated)
Protein: 13g
Carbohydrates: 61g (26.1g sugars)
Fibre: 2.7g
Salt: 0.7g

Nutrition: per serving

Calories: 613kcals
Fat: 34.6g (16g saturated)
Protein: 13g
Carbohydrates: 61g (26.1g sugars)
Fibre: 2.7g
Salt: 0.7g

Save recipe

Save recipe Print

Ingredients

60g shelled unsalted pistachios (look out for skinless ones)
60g unsalted butter, softened
60g caster sugar
1 medium free-range egg
½ tsp vanilla bean extract
50g plain flour
4 large all-butter croissants
2 tbsp apricot jam
Icing sugar to dust

60g shelled unsalted pistachios (look out for skinless ones)
60g unsalted butter, softened
60g caster sugar
1 medium free-range egg
½ tsp vanilla bean extract
50g plain flour
4 large all-butter croissants
2 tbsp apricot jam
Icing sugar to dust

Method

Heat the oven to 180°C/160°C fan/gas 4. Put the pistachios in a food processor and whizz until finely chopped. Add the butter, caster sugar, egg, vanilla and plain flour and whizz until just combined.
Split the croissants down their lengths and open out like a book, spread with the jam, then fill each one with a quarter of the pistachio mixture. Put on a baking tray lined with non-stick baking paper and bake for 25-30 minutes until the filling has set and the croissants are a deep golden brown. Set aside for 5-10 minutes (to let the hot jam cool slightly), then dust with icing sugar and demolish with a good cup of coffee.

Method

Heat the oven to 180°C/160°C fan/gas 4. Put the pistachios in a food processor and whizz until finely chopped. Add the butter, caster sugar, egg, vanilla and plain flour and whizz until just combined.
Split the croissants down their lengths and open out like a book, spread with the jam, then fill each one with a quarter of the pistachio mixture. Put on a baking tray lined with non-stick baking paper and bake for 25-30 minutes until the filling has set and the croissants are a deep golden brown. Set aside for 5-10 minutes (to let the hot jam cool slightly), then dust with icing sugar and demolish with a good cup of coffee.