French technique meets Middle Eastern flavor in this indulgent fusion pastry. Flaky, buttery croissants are filled with Lovetta Pistachio Knafeh Cream and topped with a crunchy layer of toasted kataifi. Finished with syrup and crushed pistachios, this creation strikes a balance between elegance and cultural richness, making it an ideal choice for cafés, bakeries, and dessert menus seeking something unique and visually appealing.

Ingredients (6 croissants)

• 6 large plain croissants (day-old or fresh)
  
  

• 1 cup (240g) Lovetta Pistachio Knafeh Cream
  
  

• 1/2 cup (50g) kataifi pastry, shredded finely
  
  

• 2 tbsp butter, melted
  
  

• 1/4 cup (30g) crushed pistachios
  
  

• 2 tbsp honey or simple syrup (optional drizzle)
  
  

Instructions

1. Preheat oven to 325°F (160°C). Line a baking tray with parchment.
   
   

2. Slice croissants lengthwise, leaving one side intact to create a pocket.
   
   

3. Spoon 2–3 tbsp of Pistachio Knafeh Cream inside each croissant.
   
   

4. In a small bowl, toss shredded kataifi pastry with melted butter.
   
   

5. Sprinkle kataifi mixture on top of croissants, pressing gently so it adheres.
   
   

6. Warm in the oven for 6–8 minutes, so the kataifi is crispy, and the croissants are heated through.
   
   

7. Remove, drizzle with honey or syrup, and finish with crushed pistachios.
   
   

Pro Tips

• Serve warm for maximum flakiness and aroma.
  
  

• For a café-ready finish, dust with powdered sugar before serving.
  
  

• Pair with Turkish coffee or a pistachio latte for a menu combo.
  
  

This croissant brings together the buttery layers of French pastry with the nutty richness of Lovetta Pistachio Knafeh Cream and the crunch of kataifi. A pastry like this not only tastes indulgent but also creates visual appeal that drives café sales and social media buzz.