Hi guys!

So, you all went crazy for my Ube Flat Croissants — they were such a hit that I just had to try something new. This time, we’re going with a Pistachio Pandan version! If you know me, you know that I love anything with pandan (a fragrant tropical plant with a flavor somewhere between vanilla and coconut). And let’s be real — pistachio makes everything a little more bougie, am I right?

These flat croissants are perfect for those who love flaky, buttery pastries but want something unique and extra delicious. They’re ridiculously easy to make using store-bought croissants (shoutout to convenience!), and the combination of pistachio and pandan creates a whole new level of flavor magic. 🌿✨

Why Flat Croissants?

If you haven’t seen the trend yet, flat croissants are exactly what they sound like — croissants, flattened out! Not only are they aesthetically cool and crispier on the outside, but they’re also the perfect vehicle for all kinds of fillings and toppings. It’s an amazing twist on your classic pastry, and trust me, the pistachio-pandan combo is about to be your new favorite.

How to make the Viral Flat Croissants (Pandan Pistachio)

Recipe by Jen H. DaoCourse: Dessert, BreakfastCuisine: American, asianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

12 mini store-bought croissants (or 4-6 large ones)
6 tbsp butter (melted)
7 tbsp honey
Topping
1/2 cup white chocolate chips
2-3 tbsp coconut oil
1-2 tbsp pandan extract
½ cup shelled pistachios (crushed)

Directions

Prepare the Croissants:
Using a pan or rolling pin, gently flatten each croissant between parchment paper. Be careful not to squish them too much; we want them flat but still intact.
Prepare the Butter Honey Glaze:
Mix the melted butter with the honey. Brush onto each croissant.
Heat a pan to med/low heat:
Place a buttered croissant onto the pan with parchment on top. Then add a pan/weight to hold down the croissant. Cook for 20-30 secs before flipping and repeat with the other side.
Make the Topping:
Let the croissants cool slightly on a wire rack. Mix the coconut oil with the white chocolate chips. Microwave in 20-30 sec increments until melted. Add in the pandan extract. Glaze each croissant and top with crushed pistachios. Serve immediately!