Pistachio Baklawa and Ashta Croissant
Pistachio Baklawa and Ashta Croissant is a heavenly dessert that combines the flakey texture of croissant with the sweet creamy ashta and vibrant pistachio paste sweetened by simple syrup for the ultimate Middle Eastern taste. Try it now!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Large croissants (One or Two-day-old)
- 1 cup heavy cream
- 1 teaspoon orange blossom
- 3 tablespoons sugar
- 1½ tablespoons cornstarch
- ½ cup sugar
- ⅓ cup water
- 1 teaspoon orange blossom
- ½ teaspoon lemon juice
- 1 cup pistachios (ground into flour)
- 5 tablespoons unsalted butter (at room temeprature)
- Sprinkle salt
- 1 large egg (at room temperature)
- 6 tablespoons sugar
- 1½ teaspoons orange blossom
Instructions
- 1
To make the ashta
- 2
Start making the ashta by combining the heavy cream, sugar, and cornstarch in a saucepan without turning the heat on.
- 3
Stir until the cornstarch is dissolved, then turn the heat on to medium and continuously whisk until it thickens.
- 4
Add the orange blossom water and whisk together well before you remove it from the heat.
- 5
Transfer the ashta into a bowl, and cover it up with plastic wrap making sure it touches the surface to avoid the formation of skin.
- 6
Refrigerate it cooled, then transfer it into a piping bag.
- 7
To make simple syrup
- 8
Combine the sugar, water, orange blossom water, and lemon juice in a pot on the stove, or in a microwave safe bowl.
- 9
Heat it until the sugar completely dissolves. It may take up to 3 minutes. Set the pot aside.
- 10
To make the pistachio cream
- 11
Add the pistachios to a food processor and process until they are ground and completely fine and look like grains of sand. Don't overprocess or else it might turn into a pistachio butter.
- 12
Transfer the pistachio flour into a bowl, and then add the sugar, salt, orange blossom, and softened butter.
- 13
Mix them well with a whisk, then finally whisk in the egg and mix until they are well incorporated.
- 14
To assemble the pistachio baklawa and ashta croissant
- 15
Take one-day-old or 2 day-old croissants and cut them lengthwise in the middle to make a pocket.
- 16
Brush a little simple syrup on the inside and then fill in with the pistachio cream, and add a bit more pistachio cream right on top of the croissant.
- 17
Place them on a baking sheet lined with parchment paper. Bake them at 350°F for 12-14 minutes or until slight browning on top.
- 18
Let it cool in a wire rack for about 15 minutes before opening the pockets and piping in the cooled ashta. Serve and enjoy!