Prepare croissants with pistachio cream for dessert. Such pastries will appeal to everyone without exception. This recipe describes in detail how to cook pasta and cream from pistachios. As for the croissants themselves, be sure to observe the temperature regime.
Ingredients
- Puff pastry - 500 g
- Egg yolks - 1 piece
- Milk (warm) – 2 tbsp.l .
- Pistachios (cleaned) – 100 g
- Cottage cheese - 300 g
- Cream (33% fat content) – 150 ml
- Powdered sugar - 2 art.l.
- Olive oil - 1 art.l.
- Water (boiling water) – 1 glass
Step-by-step cooking recipe
Pour boiling water over the pistachios for 10 minutes.
Drain the water, cool the nuts slightly and peel.
Spread the pistachios on a baking sheet and dry for 10-15 minutes in the oven at 100 degrees.
Transfer the cooled pistachios to a blender, add olive oil and grind to a pasty state.
Whisk cream, cottage cheese and powdered sugar with a mixer until sharp peaks form.
Add the pistachio mass and continue whipping for another 4-5 minutes.
Defrost the dough at room temperature.
Roll out with a rolling pin, moving exclusively in one direction.
Cut the dough into identical triangles.
Put a little pistachio cream on the wide edge, turn the sides inside so that the filling does not leak out, roll up a loose roll.
Place the blanks on a baking sheet lined with parchment paper.
Lubricate the croissants with a mixture of milk and yolk.
Bake for 10 minutes at 210 degrees, and then another 15 minutes at 180 degrees.
