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Pistachio Kataifi Croissants

Flaky, nutty, and impossibly crisp, these Pistachio Kataifi Croissants are a showstopper for brunch or dessert, featuring kataifi's lace-like strands and a sweet pistachio core.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 croissants
Course: Brunch, Dessert
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Croissants
  • 1 package kataifi pastry Keep wrapped and chilled until use to avoid drying.
  • 1 cup unsalted butter, melted Use high-quality European-style butter for better flavor.
  • 1 cup pistachios, finely chopped Buy raw, shelled pistachios and toast lightly for better aroma.
  • 1/2 cup sugar (granulated) Regular granulated sugar is preferred for texture.
  • 1 teaspoon vanilla extract Adds flavor to the filling.
  • 1 cup heavy cream For whipped cream topping.
  • 1/4 cup powdered sugar For sweetening the whipped cream.
  • 1/2 teaspoon cardamom (optional) Enhances flavor; adjust to taste.
  • Pinch salt Balances sweetness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Unravel the kataifi pastry and separate the strands, keeping them covered with a damp towel.
  3. Make the filling by mixing the pistachios, sugar, vanilla, cardamom, and salt.
Assembly
  1. Brush kataifi with melted butter, add the filling, and roll into croissant shapes.
  2. Arrange on a baking sheet lined with parchment, spaced at least 1 inch apart.
  3. Brush tops with more melted butter.
Baking
  1. Bake for 25–30 minutes until golden and crisp.
  2. Whip heavy cream with powdered sugar until soft peaks form.
  3. Serve warm with whipped cream and garnishes as desired.

Notes

For short-term storage, refrigerate up to 2 days and re-crisp in a 350°F oven. For freezing, flash-freeze on a sheet for 1-2 hours and transfer to a bag for up to 2 months. Bake from frozen for best results. Customize with chocolate, honey, or savory fillings as variations.