Baklava croissants
Makes: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Baklava croissants
Pep up a packet of store-bought croissants with all the best bits of a sticky baklava.
Makes: 6
Prep time: 25 minsTotal time: 
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Nutritional information (croissant)
Calories
569Kcal
Fat
32gr
Saturates
13gr
Carbs
64gr
Sugars
30gr
Fibre
2gr
Protein
14gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the croissants and filling
- 150g pistachio kernels
- 3 egg yolks
- 60g caster sugar
- 40g cornflour
- 300ml milk
- 1 tsp vanilla bean paste
- 6 Taste the Difference croissants
For the honey and rose water glaze
- 150g honey
- 1 tsp rose water
Step by step
- For the filling, blitz 100g of the pistachios to a fine powder in a blender. Whisk together the egg yolks and sugar, then stir through the cornflour and pistachio powder, until you have a thick paste.
- Heat the milk with the vanilla bean paste in a pan until just steaming, then pour this over the pistachio paste, slowly whisking until smooth. Return to the pan and heat gently for 3-4 minutes, whisking continuously, until it is a thick custard. Set aside to cool.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a large baking tray. For the glaze, put the honey in a pan with 75ml of water and the rose water and heat gently. Keep it simmering for 3-4 minutes, until syrupy. Remove from the heat.
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Slit the croissants horizontally and place on the tray. Whisk the cooled custard to ensure it is smooth and transfer to a disposable piping bag. Snip off the end and pipe some filling into each croissant, closing the tops to seal. Brush the tops with half of the glaze, then pipe some more pistachio paste on top of each croissant. Finely chop the remaining pistachios and scatter over the croissants. Bake for 12 minutes. Remove from the oven and brush with the rest of the glaze. Leave to cool before serving.Waste notA little rose water goes a long way; leftovers work brilliantly splashed into creamy desserts such as panna cotta, rice pudding or ice cream, especially when paired with a hint of cardamom.
