Pistachio Croissant Recipe: A Delectable Fusion of Crunch and Fluff

Pistachio Croissant Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Difficulty: Beginner
Cooking Temp: 375  F
Estimated Cost: $  5
Calories: 370
Best Season: Spring, Summer
Description

Flaky, golden croissants filled with a rich pistachio cream and topped with a delicate dusting of powdered sugar and crushed pistachios. These bakery-style treats bring a luxurious, nutty twist to your breakfast or brunch table. Perfect for impressing guests or indulging in a cozy morning at home.

Ingredients
    For the Pistachio Filling
  • 1 cup shelled pistachios (unsalted)
  • 1/4 cup powdered sugar
  • 1 tablespoon honey
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
    • For the Croissant Dough
  • 1 package active dry yeast
  • 1 cup whole milk
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter
  • 1 egg
Instructions
  1. 1
    Blend the Pistachios: In a food processor, combine the pistachios, powdered sugar, honey, heavy cream, vanilla extract, and sea salt. Process until smooth and creamy, scraping down the sides as needed. The filling should be thick but spreadable.
  2. 2
    In a bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and stir until dissolved. Let it sit for about 5 minutes until it becomes foamy.
  3. 3
    In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until it forms a dough.
  4. 4
    Turn the dough onto a lightly floured surface and knead for about 5 minutes until it’s smooth and elastic.
  5. 5
    Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and refrigerate for 30 minutes.
  6. 6
    After chilling, roll the dough into a large rectangle (about 12x18 inches).
  7. 7
    Add the Butter: Place the cold butter cubes in the center of the dough and fold the dough over the butter to encase it.
  8. 8
    Fold and Roll: Roll the dough into a long rectangle and fold it into thirds (like a letter). Chill in the fridge for 30 minutes.
  9. 9
    Repeat the Folding: Repeat this process of rolling and folding the dough two more times, chilling the dough in between each fold. This creates the flaky layers.
  10. 10
    Roll the Dough: After the final chilling, roll the dough into a large rectangle (about 1/8 inch thick).
  11. 11
    Cut the Triangles: Cut the dough into triangles (about 5 inches wide at the base).
  12. 12
    Fill the Croissants: Spread a small amount of the pistachio filling at the base of each triangle.
  13. 13
    Shape the Croissants: Gently roll up each triangle from the base to the tip, curving slightly to form a crescent shape.
  14. 14
    Let the Croissants Rise: Place the shaped croissants on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for 1-2 hours until they have doubled in size.
  15. 15
    Bake the Croissants
  16. 16
    Serve and Enjoy

Nutrition Facts

Amount Per Serving
Calories 370kcal
% Daily Value *
Total Fat 22g34%
Sodium 150mg7%
Total Carbohydrate 36g12%
Dietary Fiber 3g12%
Sugars 8g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.