Pistachio croissant at Tatte
A twist on the almond-filled classic.
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Pastry chef Tzurit Or uses only the greenest, freshest pistachios available to make Tatte’s croissants. Blending the nuts into a paste, she adds powdered sugar and a touch of melted butter (these are French-style croissants, after all) and stuffs her buttery crescents with the rich, beautiful filling. — Rachel Travers
TATTE BAKERY AND CAFE 318 Third Street, Cambridge, 617-354-4200, tattecookies.com