4 Serves
55 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
51 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
366 mg / 4,700 mgSodium
178 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Using a serrated knife, carefully slice the croissants horizontally without cutting all the way through to create a pocket.
Fill the center of each croissant generously with the pistachio cream.
Place the filled croissants on the prepared baking sheet and bake for 10 to 12 minutes until golden brown and the cream is warmed through.
Remove from the oven and garnish with crushed unsalted pistachios before serving warm.
19
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Chinese
French