Pistachio Croissant

Indulge in the ultimate pastry experience with these flaky, buttery Pistachio Croissants—a luxurious twist on the classic French delight! Each croissant is meticulously layered with a rich pistachio-almond filling, crafted from finely blended pistachios, powdered sugar, almond flour, and a touch of vanilla for a nutty-sweet aroma. The dough, expertly laminated with cold butter through multiple folds, creates irresistibly crisp layers that shatter with every bite. Perfectly golden and fresh from the oven, these croissants are brushed with a glossy egg wash and baked to perfection. Whether enjoyed as a decadent breakfast treat or an indulgent snack, these Pistachio Croissants will add a gourmet bakery feel to your home kitchen.

Nutriscore Rating: 51/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

After the final fold and chill, roll out the dough to about 1/4 inch thick. Cut into triangles for croissants.

Step 8

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.

Step 9

Allow the croissants to proof for 1 hour or until doubled in size.

Step 10

Preheat the oven to 200°C (390°F). Make an egg wash by beating together the egg and milk, then brush over the croissants.

Step 11

Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.

Step 12

Let them cool slightly before serving.

Nutrition Facts

Serving size	(1577.8g)

Amount per serving	% Daily Value*
Calories	6011.0

Total Fat 383.4g	0%
Saturated Fat 196.8g	0%
Polyunsaturated Fat 15.2g
Cholesterol 1351.3mg	0%
Sodium 4652.1mg	0%
Total Carbohydrate 544.1g	0%
Dietary Fiber 33.5g	0%
Total Sugars 126.4g
Protein 120.4g	0%

Vitamin D 464.1IU	0%
Calcium 819.3mg	0%
Iron 32.6mg	0%
Potassium 2465.9mg	0%

*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.

Source of Calories

Fat: 56.5%

Protein: 7.9%

Carbs: 35.6%