Pistachio Croissant
Indulge in the heavenly combination of buttery flakiness and nutty sweetness with these homemade Pistachio Croissants. This recipe transforms traditional croissants into a gourmet delight by incorporating a luscious pistachio filling made with finely ground pistachios, almond flour, and vanilla for a rich and aromatic twist. Featuring classic lamination techniques, the croissants boast impeccably crisp layers and a soft, airy interior. Perfectly golden-brown and slightly crisp from an egg wash finish, these croissants are an elegant addition to any breakfast spread or afternoon tea. Whether you’re a seasoned baker or new to pastry-making, this recipe is your guide to crafting bakery-worthy Pistachio Croissants that sparkle with flavor and sophistication.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 15 grams Instant yeast
- 275 milliliters Milk
- 50 grams Unsalted butter (room temperature)
- 250 grams Unsalted butter (cold for lamination)
- 1 Egg
- 100 grams Pistachios
- 50 grams Powdered sugar
- 50 grams Almond flour
- 50 grams Butter (softened for filling)
- 1 Egg (for filling)
- 1 teaspoon Vanilla extract
- 1 Egg (for egg wash)
- 15 milliliters Milk (for egg wash)
Instructions
In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually add the milk and room temperature butter, and mix until a soft dough forms.
Knead the dough for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
Meanwhile, prepare the cold butter for lamination by placing it between two sheets of parchment paper and rolling it into a 1/2-inch thick rectangle. Refrigerate until firm.
Roll out the risen dough into a rectangle about twice the size of the butter slab. Place the butter on one half of the dough, fold over the other half, and seal the edges.
Roll this out into a long rectangle, then perform a book fold by folding each end toward the center, then folding in half. Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
For the pistachio filling, blend pistachios and powdered sugar in a food processor until fine. Add almond flour, softened butter, egg, and vanilla extract, blending until smooth. Transfer to a piping bag and chill until ready to use.
After the final fold and chill, roll out the dough to about 1/4 inch thick. Cut into triangles for croissants.
Pipe a generous amount of pistachio filling at the base of each triangle, then roll up towards the point. Shape into crescent forms and place on a baking sheet lined with parchment paper.
Allow the croissants to proof for 1 hour or until doubled in size.
Preheat the oven to 200°C (390°F). Make an egg wash by beating together the egg and milk, then brush over the croissants.
Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
Let them cool slightly before serving.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.5 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 219 mg | 5% | |
*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.
