# What You'll Need:
→ Croissants
01 - 8 all-butter croissants (preferably day-old)
→ Pistachio Cream
02 - 4.23 oz unsalted shelled pistachios
03 - 2.82 oz granulated sugar
04 - 3.53 oz unsalted butter, softened
05 - 1 large egg
06 - 2 tbsp heavy cream
07 - 1 tsp vanilla extract
08 - Pinch of salt
→ Phyllo Crunch
09 - 4 sheets phyllo dough, thawed
10 - 1.41 oz unsalted butter, melted
11 - 2 tbsp granulated sugar
12 - 1.06 oz chopped pistachios (for garnish)
→ Syrup
13 - 2.71 fl oz water
14 - 1.76 oz granulated sugar
15 - 1 tsp orange blossom water (optional)
# How to make it:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan. Heat until sugar dissolves and the mixture simmers. Remove from heat, stir in orange blossom water if using, and allow to cool.
03 - In a food processor, finely grind pistachios with sugar. Add softened butter, egg, heavy cream, vanilla extract, and salt, then process until smooth and creamy.
04 - Slice each croissant horizontally, keeping halves attached by a hinge. Lightly brush the interior with the cooled syrup.
05 - Generously spread pistachio cream inside each croissant. Close and arrange on the prepared baking sheet.
06 - Lay one phyllo sheet on a flat surface, brush with melted butter, sprinkle with sugar. Repeat layering and finishing each sheet similarly. Roll sheets loosely into a log and slice thinly to create shreds.
07 - Place a nest of phyllo shreds atop each stuffed croissant and garnish with chopped pistachios.
08 - Bake for 15 to 18 minutes until phyllo is golden and croissants are heated through and crisp.
09 - Allow croissants to cool slightly before serving.
