Description
Learn how to make delicious Pistachio Croissants from scratch with this step-by-step recipe. These buttery pastries filled with pistachio cream are a perfect treat for any time of day.
Ingredients
Scale
Dough:
- 3 cups All-purpose flour (or bread flour)
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast
- 1 cup cold unsalted butter (high-fat, European-style preferred)
- ¾ cup cold milk (or water)
Filling:
- 1 cup ground pistachios (or pistachio paste)
- ½ cup powdered sugar
- ¼ cup almond flour
- ¼ cup unsalted butter (softened)
- 1 egg
- 1 tsp vanilla extract
Additional:
- 1 egg (for egg wash)
- 2 tbsp crushed pistachios (for topping)
- 2 tbsp honey or simple syrup (optional, for glaze)
Instructions
- Prepare the Dough: In a large bowl, mix flour, sugar, salt, and yeast. Add cold butter and milk, then knead until a smooth dough forms. Cover and let rise for 2 hours, then refrigerate for at least 4 hours (or overnight).
- Laminate the Dough: Roll the chilled dough into a rectangle. Place cold butter in the center, fold the dough over, and roll out again. Fold the dough into thirds (like a letter) and chill for 30 minutes. Repeat this process 3–4 times, chilling between folds.
- Shape & Fill the Croissants: Roll the dough into a thin rectangle and cut into triangles. Spread pistachio cream on the wide end of each triangle, then roll from base to tip. Place on a baking sheet, cover, and proof for 1–2 hours until doubled in size.
- Bake & Garnish: Preheat the oven to 375°F (190°C). Brush croissants with egg wash and bake for 18–22 minutes, or until golden brown. Once cooled, drizzle with honey glaze and sprinkle with crushed pistachios.
Notes
- This recipe requires some patience due to the chilling and rising times, but the end result is worth it!
- Make sure your butter is cold when laminating the dough for the best flaky layers.
- You can adjust the sweetness by modifying the amount of powdered sugar in the filling.
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg