Gluten-Free Pistachio Croissant
Indulge in the irresistible flakiness of a Gluten-Free Pistachio Croissant, a stunning twist on a classic French pastry that caters to gluten-free diets without compromising on taste or texture. Made with gluten-free all-purpose flour and xanthan gum, this recipe ensures delicate layers and a tender crumb. The rich pistachio paste filling, sprinkled with finely chopped shelled pistachios, adds a nutty sweetness that pairs beautifully with the buttery, golden croissant exterior. Perfectly suited for breakfast or as an elegant treat, this recipe utilizes a meticulous rolling and folding technique for authentic lamination, resulting in airy layers that melt in your mouth. Whether you're crafting a show-stopping brunch or enjoying a luxurious snack, these gluten-free pistachio croissants are sure to steal the spotlight.
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 7 grams Instant yeast
- 200 grams Unsalted butter, cold and cubed
- 240 milliliters Milk
- 1 large Egg
- 150 grams Pistachio paste
- 50 grams Shelled pistachios, finely chopped
- 1 Egg yolk
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, sugar, salt, and instant yeast.
Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs.
Warm the milk slightly and whisk in the egg. Pour the milk and egg mixture into the flour mixture, stirring until a dough forms.
Shape the dough into a rough rectangle, wrap it in plastic wrap, and chill in the refrigerator for at least an hour.
Remove the dough from the refrigerator and place it on a lightly floured surface.
Roll out the dough into a large rectangle, about 1/2 inch thick. Fold the dough into thirds like a letter, wrap again, and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, resting the dough in the refrigerator for 30 minutes each time.
After the last fold, roll the dough into a 1/4-inch thick rectangle and spread the pistachio paste evenly over the surface.
Sprinkle the finely chopped pistachios over the pistachio paste.
Cut the dough into 8 equal-sized triangles.
Roll each triangle from the wide end towards the point to form a crescent shape, stretching the dough gently as you roll.
Place the shaped croissants on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and let them proof in a warm place until they have almost doubled in size, about 1 hour.
Preheat the oven to 200°C (392°F).
In a small bowl, beat together the egg yolk and water. Brush the tops of the croissants with the egg wash.
Bake the croissants in the preheated oven for 18-20 minutes, or until they are golden brown and puffed.
Let the croissants cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
4251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.1 g | 353% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 407.5 g | 148% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 54.1 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 649 mg | 50% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2654 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
