Pistachio Kunafa Stuffed Croissants

A five-minute bakery upgrade — day-old croissants stuffed and glazed with pistachio kunafa spread.

INGREDIENTS

• 4 croissants
• 1/2 cup Balsam Pistachio Kunafa Spread
• 2 tbsp melted butter
• Crushed pistachios and a pinch of sea salt, for topping

METHOD

1. Preheat oven to 350°F (175°C).
2. Slice each croissant almost all the way through, like a book.
3. Spread 2 tbsp of pistachio kunafa spread inside each croissant.
4. Brush the tops with melted butter, sprinkle with crushed pistachios and a pinch of sea salt.
5. Bake for 8–10 minutes until warm and the spread is soft and glossy.

Finish with a drizzle of warm honey or a dusting of powdered sugar right before serving.