Ingredients
2 cups all-purpose flour
1/2 cup pistachio flour
1/2 tsp salt
2 tbsp sugar
1 packet (7 g) instant yeast
1/2 cup warm milk (dairy or plant-based)
1 large egg
1/4 cup unsalted butter, melted
3/4 cup cold unsalted butter (for laminating dough)
1/2 cup pistachio paste
1/4 cup chopped pistachios (for topping)
1 tsp vanilla extract
2 tbsp powdered sugar (optional, for dusting)
Instructions
Prepare the dough: In a mixing bowl, combine all-purpose flour, pistachio flour, salt, sugar, and yeast. Add warm milk, egg, and melted butter. Mix until a smooth dough forms. Knead for 8–10 minutes until elastic. Cover and let it rest for 1 hour.
Laminate the dough: Roll the dough into a rectangle. Place cold butter in the center and fold the dough over to encase it. Roll and fold the dough 3 times, chilling 30 minutes between folds.
Shape the croissants: Roll the laminated dough into a 12×16 inch rectangle. Spread pistachio paste evenly across the dough. Cut into triangles and roll from the base to the tip.
Proof the croissants: Place croissants on a baking sheet lined with parchment. Cover and let them rise for 45–60 minutes until doubled in size.
Bake: Preheat oven to 375°F (190°C). Brush croissants with egg wash. Sprinkle chopped pistachios on top. Bake for 18–20 minutes until golden brown.
Serve: Let cool slightly. Optional: dust with powdered sugar. Serve warm for a nutty, buttery indulgence.
Notes
Storage: Store in an airtight container for up to 2 days, or freeze for up to 1 month.
Variations: Add chocolate chips or dried fruit for a twist. Use pistachio butter instead of paste for creamier filling.
Pairing: Perfect with coffee, tea, or a pistachio smoothie.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 croissants