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pistachio croissant

Pistachio Croissant Recipe

Rebecca Blumer
Master the art of baking flaky pistachio croissants at home with this easy recipe. Follow the steps and enjoy irresistible pastries. Get started now!
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Course Breakfast
Cuisine French
Servings 12 Croissants
Calories 300 kcal

Ingredients
  

Dough Ingredients

  • 500 g All-Purpose Flour
  • 300 g Unsalted Butter cold, divided
  • 50 g Granulated Sugar
  • 1 tsp Salt
  • 10 g Instant Yeast
  • 120 ml Warm Water
  • 120 ml Warm Milk

Pistachio Filling Ingredients

  • 150 g Pistachio Paste
  • 30 g Powdered Sugar
  • 2 tbsp Melted Butter

Optional Add-Ons

  • Finely Chopped Pistachios for garnish
  • Extra Powdered Sugar for dusting

Egg Wash (Optional)

  • 1 Large Egg beaten
  • 1 tbsp Water or Milk

Instructions
 

1. Prepare the Dough

  • Activate the Yeast:
    - In a medium bowl, combine the warm water, warm milk, and sugar. Stir gently until the sugar dissolves. Add the instant yeast to this mixture. Let it rest for about 5 minutes. If you are using active dry yeast, wait until it foams slightly. This confirms the yeast is active.
  • Combine Dry Ingredients:
    - In a mixing bowl, stir together the flour and salt. Create a small well in the middle of the flour mixture.
  • Incorporate the Liquid:
    - Slowly pour the yeast mixture into the well while stirring the flour with a wooden spoon. Add a small portion of softened butter (around 50g) into the dough at this point to enrich it. Knead gently by hand or use a stand mixer with a dough hook on low speed. The dough should form a smooth ball that is slightly elastic but not overly sticky. If it is too sticky, add a bit more flour, one tablespoon at a time. If it is too dry, add small splashes of warm water.
  • First Rise:
    - Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean towel. Let it rise in a warm area for about 1 to 1.5 hours or until it approximately doubles in size.

2. Create the Butter Block

  • Prepare Butter for Laminating:
    - Take the remaining butter (around 250g). Place it on a sheet of parchment paper or plastic wrap. Shape it into a rectangular slab, about 6x8 inches (15x20cm) in size. To do this, you can pound or flatten the butter using a rolling pin, folding edges of the paper over to keep it in place.
  • Chill the Butter:
    - Once shaped, place the butter block in the refrigerator for at least 30 minutes. It needs to be cold but still flexible, so it can fold into the dough without breaking.

3. Laminate the Dough

  • Roll Out the Dough:
    - After the first rise, punch down the dough to release air. Transfer it onto a lightly floured surface. Roll it into a large rectangle, approximately twice the size of your butter block.
  • Enclose the Butter:
    - Place the chilled butter block in the center of the dough. Fold the left side of the dough over the butter, then fold the right side over, covering the butter block completely. The butter should now be sealed inside the dough.
  • First Fold:
    - Roll the dough gently in one direction to stretch it slightly. Fold it like a letter: fold one third of the dough inward, then fold the opposite third on top. Wrap the dough in plastic wrap and place it in the refrigerator for about 30 minutes to 1 hour. This step helps the dough relax and keeps the butter cold.
  • Second Fold:
    - Take the chilled dough out and place it back on a floured surface. Rotate it 90 degrees from its original position. Roll it out again into a rectangle. Repeat the letter fold as before. Wrap it again, and let it chill for another 30 minutes to 1 hour.
  • Third Fold:
    - Some bakers prefer a third fold to create extra layers. Follow the same steps: roll, fold, wrap, and chill. Each fold multiplies the layers, creating a flaky texture.

4. Shape and Fill the Croissants

  • Roll the Dough for Shaping:
    - After the final fold, let the dough rest in the refrigerator for at least 1 hour. Then, place it on a lightly floured surface and roll it out to a rectangle about 8x20 inches (20x50cm). Aim for a thickness of about ¼ inch (6mm).
  • Cut Triangles:
    - Use a sharp knife or a pizza cutter to create long triangles. Each triangle base can be around 3 to 4 inches (7.5 to 10cm) wide, depending on how large you want your croissants.
  • Prepare the Pistachio Filling:
    - Mix the pistachio paste, powdered sugar, and melted butter in a bowl. Stir until you have a smooth spread. If you want a thicker filling, add more pistachio paste or a spoonful of almond flour. If the mixture is too thick, add a small splash of milk.
  • Fill the Triangles:
    - At the base of each triangle, place a small spoonful of pistachio filling. Spread it slightly so it does not clump up in one spot. Be careful not to push it too close to the edges. This avoids leaking while rolling.
  • Roll the Croissants:
    - Starting from the wide base, roll the triangle up toward the tip. As you roll, try to keep the dough snug, but do not press down too hard. You want to maintain the layers. The tip should be tucked under the croissant to avoid unrolling during baking.
  • Second Rise:
    - Place the croissants on a baking sheet lined with parchment paper, leaving enough space between them for expansion. Cover loosely with plastic wrap or a clean cloth. Let them rise in a warm area for 1 to 2 hours, or until they appear slightly puffy.

5. Bake to Perfection

  • Egg Wash:
    - If you want a shiny, golden finish, whisk the egg with a small amount of water or milk. Gently brush the tops of the croissants, avoiding heavy drips on the sides, which can seal the layers.
  • Oven Setup:
    - Preheat your oven to 375°F (190°C). Ensure your rack is in the center.
  • Baking Process:
    - Place the croissants in the preheated oven. Bake for about 15 to 20 minutes, or until they are golden brown. This timing can vary slightly, so keep an eye on them to avoid over-browning.
  • Add Pistachio Garnish:
    - If desired, sprinkle chopped pistachios on top during the last few minutes of baking. This adds a fun crunch and a bright green pop. Watch them closely so they do not burn.
  • Cool and Enjoy:
    - Remove the baking tray from the oven and allow the croissants to cool on a wire rack. The pastry layers continue to set during this cooling period. For the best taste, enjoy them warm.

Notes

Nutrition Information (Per Serving)
  • Calories: 300 kcal
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 45mg
  • Sodium: 180mg
  • Total Carbohydrates: 30g
    • Dietary Fiber: 2g
    • Sugars: 6g
  • Protein: 6g
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.