Pistachio Croissant
Flaky, buttery croissants filled with rich pistachio cream and topped with crushed pistachios. A luxurious French pastry perfect for breakfast, brunch, or an indulgent treat!
Ingredients
For the Croissant Dough:
- 3 cups All-purpose flour (or bread flour)
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast
- 1 cup cold unsalted butter (high-fat, European-style preferred)
- ¾ cup cold milk (or water)
For the Pistachio Cream Filling:
- 1 cup ground pistachios (or pistachio paste)
- ½ cup powdered sugar
- ¼ cup almond flour
- ¼ cup unsalted butter (softened)
- 1 egg
- 1 tsp vanilla extract
For Assembly & Garnish:
- 1 egg (for egg wash)
- 2 tbsp crushed pistachios (for topping)
- 2 tbsp honey or simple syrup (optional, for glaze)
Instructions
Prepare the Dough:
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add cold butter and milk, then knead until a smooth dough forms.
- Cover and let rise for 2 hours, then refrigerate for at least 4 hours (or overnight).
Laminate the Dough:
- Roll the chilled dough into a rectangle. Place cold butter in the center, fold the dough over, and roll out again.
- Fold the dough into thirds (like a letter) and chill for 30 minutes. Repeat this process 3–4 times, chilling between folds.
Shape & Fill the Croissants:
- Roll the dough into a thin rectangle and cut into triangles.
- Spread pistachio cream on the wide end of each triangle, then roll from base to tip.
- Place on a baking sheet, cover, and proof for 1–2 hours until doubled in size.
Bake & Garnish:
- Preheat the oven to 375°F (190°C).
- Brush croissants with egg wash and bake for 18–22 minutes, or until golden brown.
- Once cooled, drizzle with honey glaze and sprinkle with crushed pistachios.
Notes
- Pro Tip: Use high-fat European butter for the flakiest layers. Keep the dough cold during lamination.
-
Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days. Reheat before serving.
- Freezer: Wrap individually and freeze for up to 2 months. Reheat in the oven at 350°F (175°C).
- Customization: Add chocolate chips to the filling or use plant-based butter for a vegan version.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 70mgSodium: 200mgFiber: 2gSugar: 12g
Tried this recipe?Let us know how it was!
