Name: Croissants with Pistachio: An Incredible Ultimate Recipe
Prep time: 1 h
Cook time: PT-486409H25M7S
Total time: 1 h 15 min
Cuisine: French
Ingredients: 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)

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Why You’ll Love This Recipe

These croissants are a combination of crispy, flaky pastry with a creamy pistachio filling, creating a perfect balance of texture and flavor. The process of laminating the dough takes a little time, but the result is well worth the effort. These croissants are rich, flavorful, and will make your kitchen smell amazing as they bake!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

directions

1. Activate Yeast:

In a bowl, mix warm milk, warm water, and yeast. Let it sit for about 5 minutes until the mixture becomes bubbly and frothy.

2. Make Dough:

In a large bowl, combine the all-purpose flour, sugar, and salt. Add the yeast mixture and stir until a dough forms.

3. Knead the Dough:

Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

4. First Rise:

Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise for about 1 hour in a warm place until it doubles in size.

5. Prepare Butter Block:

While the dough is rising, take the cold butter and shape it into a rectangle between two sheets of parchment paper. Place it in the refrigerator to chill.

6. Laminate the Dough:

Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle. Place the chilled butter block in the center of the dough and fold the dough over it, sealing the edges completely.

7. First Fold:

Roll the dough out into a long rectangle. Fold it into thirds, like a letter, then wrap it in plastic wrap and chill for 30 minutes.

8. Second Fold:

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes after each fold. This creates the signature flaky layers.

9. Shape Croissants:

After the dough has chilled and been folded, roll it out one more time into a large rectangle. Cut the dough into triangles. Place a small amount of pistachio paste at the wide end of each triangle.

10. Roll Croissants:

Starting from the wide end, roll each triangle tightly to form a croissant shape, ensuring the pistachio filling is tucked inside.

11. Second Rise:

Place the rolled croissants on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for 1 hour, or until they have puffed up.

12. Preheat Oven:

Preheat your oven to 400°F (200°C), ensuring it’s fully heated before baking the croissants.

13. Egg Wash:

Beat the egg and brush it over the croissants for a glossy, golden finish when baked.

14. Bake Croissants:

Bake the croissants for 20-25 minutes, or until they are golden brown and flaky.

15. Cool and Serve:

Remove from the oven and let cool slightly before serving. Dust with powdered sugar if desired for an extra touch of sweetness.

Servings and timing

This recipe makes approximately 12 croissants.
Prep Time: 1 hour
Cook Time: 20-25 minutes
Total Time: 1 hour 15 minutes

Variations

Different Fillings: If you’re not a fan of pistachios, you can substitute with almond paste or Nutella for a different flavor.
Add Fruit: Add a few fresh raspberries or blueberries on top before rolling for a fruity touch.
Vegan Version: Use vegan butter and a flax egg wash to make these croissants plant-based.
Chocolaty Delight: Add chocolate chips or a small piece of dark chocolate alongside the pistachio paste for a sweet twist.

storage/reheating

Store leftover croissants in an airtight container at room temperature for up to 2 days. You can also freeze them before baking; simply let them thaw and rise for about 30 minutes before baking. For reheating, warm them in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

Can I use store-bought puff pastry instead of making my own dough?

Yes, if you’re short on time, you can use store-bought puff pastry. Just roll it out, add the pistachio paste, and shape it into croissants before baking.

How do I know if my dough is ready for the folds?

The dough should be smooth and elastic before you start the folding process. If it’s sticky, let it rest a little longer. You should also be able to roll it out without the dough tearing.

How can I make sure my croissants stay flaky?

The key to flaky croissants is the lamination process—be sure to keep the dough and butter cold, and don’t rush the folding steps.

Can I add more pistachio paste to the filling?

Absolutely! You can adjust the amount of pistachio paste to your liking, but keep in mind that too much might make the dough harder to roll.

How can I get my croissants to rise evenly?

Make sure the dough has ample time to rise during both the initial rise and the second rise before baking. This ensures the layers puff up properly in the oven.

Conclusion

Croissants with pistachio are a luxurious and delicious treat that’s sure to impress anyone who tries them. While the process takes a bit of time and effort, the result is well worth it—golden, flaky croissants with a creamy, nutty pistachio filling and a perfect espresso-like finish. These croissants are ideal for a special breakfast, brunch, or even a sweet snack with coffee. Enjoy every buttery, pistachio-filled bite!