Pistachio Kunafa Croissant
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.
Buttery croissants filled with pistachio cream and crunchy kunafa pastry drizzled with fragrant rose water syrup.
Nutrition per serving
Ingredients
base
kunafa layer
filling
syrup
garnish
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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