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Pistachio Croissant Recipe

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★★★★★

4.9 from 139 reviews

Delight in flaky, buttery Pistachio Croissants made from scratch using a rich laminated dough filled with a luscious pistachio cream. These golden croissants combine the perfect balance of crisp layers, nutty flavors, and a subtle sweetness topped with crushed pistachios and optional honey glaze, making them an irresistible treat for breakfast or brunch.

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)

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

Finishing & Topping

  • 1 egg (for egg wash)
  • 2 tbsp crushed pistachios (for topping)
  • 2 tbsp honey or simple syrup (optional, for glaze)

Instructions

  1. 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 the dough and let it rise at room temperature for 2 hours, then refrigerate it for at least 4 hours or overnight to chill thoroughly.
  2. Laminate the Dough: Roll the chilled dough into a large rectangle. Place cold butter in the center of the dough, fold the dough over the butter to encase it, then roll it out again into a rectangle. Fold the dough into thirds, like a letter, and place it back in the refrigerator to chill for 30 minutes. Repeat this rolling and folding process 3 to 4 times, ensuring the dough is chilled between each fold to create flaky layers.
  3. Shape & Fill the Croissants: Roll the laminated dough into a thin rectangle. Cut the dough into triangles. Spread the pistachio cream mixture on the wide end of each triangle, then carefully roll the dough from the base to the tip to form croissant shapes. Place the croissants on a baking sheet, cover them, and allow them to proof at room temperature for 1 to 2 hours, or until they have doubled in size.
  4. Bake & Garnish: Preheat the oven to 375°F (190°C). Brush the croissants with the egg wash to give them a shiny, golden crust. Bake the croissants for 18 to 22 minutes until they are golden brown and fully baked. Once cooled, optionally drizzle the croissants with honey or simple syrup glaze and sprinkle with crushed pistachios for extra flavor and texture.

Notes

  • Use cold, high-fat European-style butter for best lamination results.
  • Ensure the dough and butter are well chilled before lamination to create distinct layers.
  • You can substitute milk with water if you prefer a dairy-free option.
  • The pistachio cream can be made smoother by using pistachio paste instead of ground pistachios.
  • Allow croissants to proof fully to develop light and flaky layers.
  • Store baked croissants in an airtight container and consume within 2 days for best freshness.

Keywords: pistachio croissant, laminated dough, French pastry, breakfast pastry, nut croissants, homemade croissants

Find it online: https://familyfavplates.com/pistachio-croissant-recipe/