Nut-Free Pistachio Croissant
Indulge in the decadent charm of a Nut-Free Pistachio Croissant, where buttery, flaky layers meet the delicate essence of pistachio—all without the nuts! This recipe is a delightful twist on the classic croissant, featuring nut-free pistachio flavoring and the option of a vibrant yellow hue for a touch of whimsy. With a meticulous dough folding technique to achieve those perfect layers and an aromatic pistachio infusion brushed onto each crescent, these golden-brown pastries are ideal for anyone seeking allergy-friendly baked goods. Perfect for brunches, tea-time treats, or special occasions, these croissants are as stunning as they are delicious. Easy to customize and made from scratch, this recipe marries artisanal baking with allergy-conscious ingenuity.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 300 g Unsalted butter
- 10 g Salt
- 50 g Sugar
- 15 g Instant yeast
- 250 ml Whole milk
- 1 Egg
- 5 ml Pistachio flavoring (nut-free)
- 2 drops Yellow food coloring (optional)
- 1 Egg (for egg wash)
- 1 tbsp Water (for egg wash)
Instructions
Mix the flour, salt, sugar, and instant yeast in a large mixing bowl.
Warm the milk until lukewarm, then add the room-temperature butter and egg, mixing well.
Gradually incorporate the wet mixture into the dry ingredients until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it's smooth and elastic.
Cover the dough and let it rise in a warm place (about 70°F) for 1 hour until doubled in size.
Deflate the dough lightly, shape it into a rectangular block, and let it chill in the refrigerator for 1 hour.
For the butter layer, cut 250g of chilled butter into a rectangle and place it between two sheets of parchment paper. Roll it into a 20x15 cm sheet.
Remove the chilled dough from the refrigerator, roll it out into a 30x20 cm rectangle, and place the butter sheet in the center, folding the dough over the butter like an envelope.
Roll the dough to create a larger rectangle, fold it into thirds like a letter, cover it, and chill for 30 minutes.
Repeat the roll, fold, and chill process two more times.
After the final chill, roll the dough into a long strip approximately 20x60 cm and cut it into equal triangles.
Add pistachio flavoring and optional food coloring by brushing a thin layer onto each triangle before rolling them into croissant shapes.
Place croissants on a baking sheet lined with parchment paper and let them rise for 45 minutes.
Preheat the oven to 200°C (400°F).
Make the egg wash by beating together 1 egg and 1 tablespoon of water, then brush the tops of the croissants.
Bake in the preheated oven for 18-20 minutes until golden brown.
Let them cool slightly before serving.
Nutrition Facts
Calories |
4575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.8 g | 363% | |
| Saturated Fat | 159.0 g | 795% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1077 mg | 359% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 452.8 g | 165% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 65.1 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 507 mg | 39% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1289 mg | 27% | |
*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.
