How to Make the Perfect Pistachio Kunafa Croissant
Middle Eastern Fusion · Medium · 45 min · 4 servings
A flaky buttery croissant stuffed with creamy pistachio filling and crispy kunafa pastry soaked in rose water syrup. This viral fusion pastry brings together French and Levantine baking traditions.
Why this recipe works
This Pistachio Kunafa Croissant recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 610 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 4 whole large butter croissants store-bought or homemade
- 120 g kataifi shredded pastry
- 50 g unsalted butter melted
- 200 g pistachio cream
- 100 g cream cheese softened
- 3 tbsp powdered sugar
- 60 ml water
- 60 g granulated sugar
- 1 tsp rose water
- 2 tbsp crushed pistachios
Step by step instructions
Step 1: Prepare the Rose Water Syrup
Combine water and granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves completely then bring to a gentle simmer for 3 minutes. Remove from heat and stir in rose water. Allow to cool completely before using.
Step 2: Toast the Kataifi Pastry
Toss kataifi shredded pastry with melted butter in a non-stick pan over medium heat. Cook stirring frequently for 5 to 6 minutes until evenly golden and crispy. Transfer to a plate and let it cool fully before mixing into the filling.
Step 3: Make the Pistachio Filling
Beat cream cheese and powdered sugar together until smooth and fluffy. Add pistachio cream and mix until fully incorporated. Fold in two thirds of the cooled toasted kataifi pastry reserving the rest for topping. Chill for 10 minutes.
Step 4: Fill the Croissants
Using a serrated knife slice each croissant horizontally without cutting all the way through. Pipe or spoon a generous amount of the pistachio kataifi filling into each croissant. Press gently to close and do not overfill to prevent spilling during baking.
Step 5: Bake and Finish
Place filled croissants on a lined baking sheet and bake at 180C for 8 to 10 minutes until warmed through and slightly crisped on the outside. Drizzle with rose water syrup immediately after baking. Top with remaining kataifi and crushed pistachios before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pistachio cream → store-bought Lotus Biscoff spread mixed with ground pistachios
- rose water → orange blossom water for a citrus floral note
- cream cheese → mascarpone for a richer creamier texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm kataifi pastry in the filling which makes it soggy instead of staying crispy
- Overfilling the croissants causing the filling to leak out and burn on the baking sheet
- Adding rose water syrup before baking instead of after which softens the croissant exterior too much
Nutrition facts
Per serving: 610 calories, 11g protein, 58g carbs, 39g fat, 4g fiber.
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