Pistachio Croissants

These homemade pistachio croissants are a perfect combination of buttery, flaky layers and a rich pistachio cream filling. A delicious breakfast pastry that will leave you craving more!

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Course: Breakfast

Cuisine: French

Keyword: breakfast pastry, croissant dough, flaky croissants, homemade croissants, pistachio cream, pistachio croissants

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: croissants

Calories: 385kcal

Author: info.thekitcheen

Equipment

Rolling Pin
Food processor
Skillet
Baking sheets
Parchment paper
Plastic wrap

Ingredients

For the Croissant Dough:

4 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons active dry yeast about 2 packets
2 teaspoons salt
1 1/4 cups cold milk
1 1/4 cups 2 1/2 sticks cold unsalted European-style butter

For the Pistachio Cream:

1 cup shelled pistachios unsalted
1/2 cup granulated sugar
1/4 cup unsalted butter softened
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract optional
Pinch of salt

For Assembly:

1 egg beaten with 1 tablespoon water for egg wash
1/4 cup roughly chopped pistachios for topping
2 tablespoons turbinado sugar or regular granulated sugar

Instructions

Making the Croissant Dough:

Mix the flour, sugar, yeast, and salt in a large bowl. Add cold milk and stir until a shaggy dough forms. Knead for 3-5 minutes until smooth. Refrigerate for at least 1 hour.

Prepare Butter Block:

Place cold butter between parchment paper and beat with a rolling pin to soften. Shape into a rectangle (7x10 inches).

Roll Dough and Fold:

Roll dough to 10x18 inches, place butter in the center, fold the dough over, and seal. Roll to 10x24 inches and fold into thirds. Chill for 1 hour. Repeat two more times, chilling for 30 minutes between folds. Refrigerate overnight.

Make Pistachio Cream:

Toast pistachios in a dry skillet, then pulse in a food processor. Cream together butter and sugar, then add ground pistachios, egg, vanilla, almond extract, and salt. Refrigerate.

Assemble Croissants:

Roll dough into a 10x20 inch rectangle. Cut into triangles, make a small cut at the base, and fill with pistachio cream. Roll up into croissant shape.

Bake:

Brush croissants with egg wash, sprinkle with pistachios and sugar. Bake at 375°F (190°C) for 20-25 minutes until golden brown. Let cool slightly before serving.

Notes

You can use store-bought croissant dough to save time.

Experiment by adding chocolate chips, raspberry jam, or cardamom to the filling for variations.

Store in an airtight container for up to 2 days, or freeze unbaked croissants for later use.

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