Croissants with Pistachio: An Incredible Ultimate Recipe
Indulge in the exquisite experience of making Croissants with Pistachio, a delightful twist on the classic French pastry. These flaky, buttery croissants are filled with rich pistachio paste and finely chopped pistachios, delivering a deliciously nutty flavor that will elevate any breakfast or brunch gathering. Perfect for impressing guests or simply enjoying at home, this recipe combines the satisfaction of homemade baking with the elegance of gourmet pastries. Follow our step-by-step instructions to achieve perfect layers and golden crusts that will leave everyone asking for seconds.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup all-purpose flour (for laminating)
- 1 cup unsalted butter, cold
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 tablespoon active dry yeast
- 1 egg (for egg wash)
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup pistachio paste (for filling)
- Powdered sugar (for dusting)
Instructions
- Prepare the yeast mixture by combining warm milk, warm water, and yeast in a bowl; let it sit for 5 minutes until bubbly.
- In a large bowl, mix flour, sugar, and salt. Add the yeast mixture and stir until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place dough in an oiled bowl, cover with a kitchen towel, and let rise for about 1 hour.
- Shape cold butter into a rectangle between parchment paper; chill while the dough rises.
- Roll out dough into a rectangle, place chilled butter block in the center, fold over dough to seal edges.
- Roll out into a long rectangle and fold like a letter; wrap in plastic and chill for 30 minutes.
- Repeat the rolling and folding process two more times with chilling in between.
- Roll out again into a large rectangle; cut triangles and add pistachio paste at wide ends before rolling to form croissants.
- Let rolled croissants rise on a baking sheet for another hour.
- Preheat oven to 400°F (200°C). Brush croissants with beaten egg wash.
- Bake for 20-25 minutes until golden brown; dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg