Croissants with Pistachio: An Incredible Ultimate Recipe
Indulge in the delectable world of Croissants with Pistachio: An Incredible Ultimate Recipe. These homemade pastries blend flaky layers of buttery dough with a rich pistachio filling, creating an irresistible treat perfect for breakfast, brunch, or as a delightful snack. With simple steps and accessible ingredients, you can impress your guests and family alike with this gourmet delight. Whether enjoyed warm from the oven or paired with coffee, these croissants will elevate any occasion. Dive into this straightforward recipe and experience the joy of baking artisanal croissants right at home!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 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
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup pistachio paste
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Prepare the yeast mixture by combining warm milk, warm water, and yeast in a bowl; let it sit for 5 minutes until bubbly.
- In a large bowl, mix flour, sugar, and salt. Add the yeast mixture and stir until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in an oiled bowl, cover with a kitchen towel, and let rise for about 1 hour in a warm place.
- Shape cold butter into a rectangle between parchment paper and chill.
- Roll out the dough into a rectangle, place the chilled butter block in the center, fold over to seal edges.
- Roll out again into a long rectangle and fold like a letter; wrap in plastic and chill for 30 minutes.
- Repeat rolling and folding two more times with chilling after each fold.
- Roll out into a large rectangle again; cut triangles and add pistachio paste at the wide end of each triangle.
- Roll tightly to form croissants; place on parchment-lined baking sheet to rise for another hour.
- Preheat oven to 400°F (200°C). Brush croissants with beaten egg for glossiness.
- Bake for 20-25 minutes until golden brown; cool slightly before dusting with powdered sugar.
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 295
- Sugar: 3g
- Sodium: 185mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg