Description

Flaky, nutty, and decadently filled with silky pistachio cream, these Pistachio Cornetti (Italian croissants) are an irresistible breakfast or dessert pastry. With a golden exterior, a touch of syrup, and a crunchy pistachio finish, they deliver bakery-level indulgence in every bite.

Ingredients

Pistachio Cream:

1 cup shelled pistachios (100g)
1/2 cup milk powder
1/3 cup vegetable oil (80ml)
1/2 cup sugar (100g)

To Assemble:

8 large cornetti or croissants
1/2 cup powdered sugar (60g)
1/3 cup water (80ml)
1 cup chopped pistachios (100g)

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Instructions

Prepare Pistachio Cream: In a food processor, blend shelled pistachios and milk powder until finely ground. Add oil and sugar. Blend until smooth and creamy. Transfer to a piping bag.
Make Simple Syrup: Simmer powdered sugar and water over medium heat for about 5 minutes until slightly thickened. Let cool slightly.
Assemble Cornetti: Fill each end of the croissants with pistachio cream using the piping bag.
Finish: Brush tops with simple syrup and dip or roll in chopped pistachios.
Optional Baking: For extra crispiness, place filled cornetti in a preheated oven at 350°F (180°C) for 5–7 minutes.

Notes

Use roasted, unsalted pistachios for deeper flavor.
Can be made ahead and stored in the fridge for up to 2 days.
Substitute with store-bought pistachio cream for quicker prep.