Pistachio Croissant Recipe
Classic buttery pistachio croissants with a rich pistachio cream filling, flaky layers, and a golden crust. Laminated pastry dough is filled with a sweet pistachio mixture, baked to perfection, then finished with a delicate honey glaze and crunchy pistachio topping for an irresistible breakfast or snack treat.
- Prep Time: 30 minutes (plus 2 hours rising and 4+ hours refrigeration and chilling between folds)
- Cook Time: 20 minutes
- Total Time: 7 hours (including resting and proofing time)
- Yield: 12 pistachio croissants 1x
- Category: Baking
- Method: Baking
- Cuisine: French
Ingredients
Scale
Dough Ingredients
- 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)
Pistachio 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
Toppings & Finishing
- 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, combine the flour, granulated sugar, salt, and active dry yeast. Add the cold unsalted butter and cold milk, then knead the mixture until a smooth dough forms. Cover and let it rise for 2 hours at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
- Laminate the Dough: Roll the chilled dough into a rectangle and place cold butter in the center. Fold the dough over the butter and roll it out again into a large rectangle. Fold the dough into thirds like a letter (a classic lamination fold). Chill the dough for 30 minutes. Repeat the rolling, folding, and chilling process 3 to 4 times to create delicate layers.
- Shape & Fill the Croissants: Roll the laminated dough into a thin rectangle and cut into triangles. Prepare the pistachio cream filling by mixing ground pistachios, powdered sugar, almond flour, softened butter, egg, and vanilla extract. Spread a generous amount of pistachio cream on the wide end of each triangle, then roll the dough from base to tip to form a croissant shape. Place the shaped croissants on a baking sheet, cover, and proof for 1 to 2 hours until they double in size.
- Bake & Garnish: Preheat the oven to 375°F (190°C). Brush the proofed croissants with egg wash to achieve a shiny golden crust. Bake for 18 to 22 minutes, or until the croissants are puffed and golden brown. Allow them to cool slightly, then drizzle with honey or simple syrup glaze if desired, and sprinkle with crushed pistachios for added texture and flavor.
Notes
- Using high-fat European-style butter ensures flakier, richer layers.
- Chilling the dough between folds is essential for proper lamination and flaky croissants.
- You can substitute pistachio paste for ground pistachios for a smoother filling.
- Proofing croissants until doubled in size is critical for a light, airy texture.
- Honey or simple syrup glaze adds a lovely shine and subtle sweetness but is optional.
Keywords: Pistachio croissant, laminated dough, flaky pastry, pistachio cream, breakfast pastry, French bakery, homemade croissants, pistachio filling
Find it online: https://bitesizedbenny.com/pistachio-croissant-recipe/
