Description
These buttery croissants are filled with a rich and creamy pistachio ricotta almond mixture, creating a decadent treat. Baked to perfection, they offer a perfect balance of nutty sweetness and a fluffy, warm pastry exterior. Ideal for breakfast or a delightful afternoon snack.
Ingredients
Scale
- 6 croissants
- 1 cup ricotta cheese
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup almond meal
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine the ricotta cheese, pistachios, almond meal, powdered sugar, and vanilla extract. Mix well until smooth.
- Slice the croissants in half horizontally. Spread a generous amount of the pistachio ricotta almond cream on the bottom half of each croissant.
- Place the top half of the croissant back on top and gently press down.
- Place the filled croissants on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the cream is slightly golden.
- Serve warm and enjoy!
Notes
- You can make the pistachio ricotta almond filling ahead of time and store it in the refrigerator for up to 2 days.
- For extra flavor, you can drizzle honey or a sprinkle of powdered sugar on top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes