Sugar-Free Pistachio Croissant
Experience the decadent charm of a *Sugar-Free Pistachio Croissant*, a guilt-free twist on a classic French pastry. Perfectly flaky and buttery thanks to a meticulously layered whole wheat dough, these croissants feature a rich pistachio filling sweetened with stevia powder, making them ideal for sugar-conscious dessert lovers. Each golden-brown piece is crafted with care, using simple yet premium ingredients like unsalted butter, milk, and vanilla extract, combined with the satisfying crunch of finely ground pistachios. With a delicate sweetness and nutty flavor, these croissants feel indulgent while remaining wholesome. Whether served as a breakfast treat, paired with coffee, or enjoyed as an afternoon snack, these sugar-free delights redefine the art of pastry-making — no compromise on taste or texture.
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 300 grams Unsalted butter
- 10 grams Instant yeast
- 10 grams Salt
- 250 milliliters Milk
- 1 Eggs
- 150 grams Pistachios
- 1 tablespoon Stevia powder
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine whole wheat flour and salt.
Warm the milk slightly and dissolve the yeast into it, setting it aside for 5 minutes until it starts to foam.
Add the yeast mixture to the flour along with the egg, mixing until a dough begins to form.
Knead the dough on a floured surface for about 10 minutes until smooth. Form into a ball, cover with cling film, and refrigerate for 1 hour.
While the dough is resting, prepare the butter block. Pound the butter between two sheets of parchment paper, shaping it into a flat rectangle about 1 cm thick. Place it in the fridge to keep it firm.
After 1 hour, roll out the dough into a rectangle twice as long as the butter block. Place the butter on one half of the dough and fold the other half over it to encase the butter.
Roll out the dough to its original length, then fold it into thirds. Refrigerate for 30 minutes. Repeat this rolling and folding process twice more, always chilling in between.
For the pistachio filling, grind the pistachios into a fine powder using a food processor. Add stevia powder and vanilla extract to pistachios and mix well.
Roll the dough out to a large rectangle, about 0.5 cm thick. Spread the pistachio mixture evenly over the dough.
Cut the dough into long triangles, then roll each triangle from the base to the tip to form croissants.
Place the croissants on a baking tray lined with parchment paper and let rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 200°C (390°F).
Brush each croissant with a beaten egg to give them a nice sheen when baked.
Bake the croissants for 20 minutes or until golden brown.
Allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
4988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.7 g | 443% | |
| Saturated Fat | 164.9 g | 825% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 431.6 g | 157% | |
| Dietary Fiber | 79.1 g | 282% | |
| Total Sugars | 27.4 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 751 mg | 58% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4197 mg | 89% | |
*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.
