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pistachio cream croissant
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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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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8 croissants
Course: Breakfast
Cuisine: French
Calories: 385
Ingredients Equipment Method Notes

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

Equipment

  • Rolling Pin
  • Food processor
  • Skillet
  • Baking sheets
  • Parchment paper
  • Plastic wrap

Method
 

Making the Croissant Dough:
  1. 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:
  1. Place cold butter between parchment paper and beat with a rolling pin to soften. Shape into a rectangle (7x10 inches).
Roll Dough and Fold:
  1. 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:
  1. 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:
  1. 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:
  1. 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.