Description
Croissants with Pistachio are a luxurious twist on the classic French pastry, filled with creamy pistachio paste and topped with powdered sugar. The result is golden, flaky croissants that are perfect for breakfast, brunch, or any occasion.
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)
Instructions
- Activate Yeast: In a bowl, mix warm milk, warm water, and yeast. Let it sit for about 5 minutes until bubbly and frothy.
- Make Dough: Combine all-purpose flour, sugar, and salt in a large bowl. Add the yeast mixture and stir until dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
- First Rise: Place dough in an oiled bowl, cover with a towel, and let rise for 1 hour until doubled in size.
- Prepare Butter Block: Shape cold butter into a rectangle between parchment paper and refrigerate.
- Laminating the Dough: Roll dough into a large rectangle, place butter block in center, and fold dough around it to seal.
- First Fold: Roll dough into a long rectangle, fold into thirds like a letter, wrap in plastic, and chill for 30 minutes.
- Second Fold: Repeat the rolling and folding process two more times, chilling dough for 30 minutes each time.
- Shape Croissants: Roll out dough again, cut into triangles, and place pistachio paste on the wide end. Roll up the triangles into croissants.
- Second Rise: Place croissants on a baking sheet, cover with a towel, and let rise for 1 hour until puffed.
- Preheat Oven: Preheat to 400°F (200°C).
- Egg Wash: Beat the egg and brush over the croissants for a golden finish.
- Bake Croissants: Bake for 20-25 minutes, until golden and flaky.
- Cool and Serve: Let croissants cool slightly before serving, dust with powdered sugar for extra sweetness.
Notes
If you don’t want to make your own dough, you can use store-bought puff pastry and add pistachio paste before baking.
For extra richness, add more pistachio paste to the filling as desired.
Store leftover croissants in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 croissant
- Calories: 290
- Sugar: 7g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
