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Pistachio Croissant Recipe

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4.2 from 29 reviews

Flaky, buttery croissants filled with rich pistachio cream and topped with crushed pistachios, these luxurious French pastries are perfect for breakfast, brunch, or a special indulgent treat.

Ingredients

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For the Croissant Dough:

  • 3 cups All-purpose flour (or bread flour)
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 2 1/4 tsp active dry yeast
  • 1 cup cold unsalted butter (high-fat, European-style preferred)
  • 3/4 cup cold milk (or water)

For the Pistachio Cream Filling:

  • 1 cup ground pistachios (or pistachio paste)
  • 1/2 cup powdered sugar
  • 1/4 cup almond flour
  • 1/4 cup unsalted butter (softened)
  • 1 egg
  • 1 tsp vanilla extract

For Assembly & Garnish:

  • 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, mix flour, sugar, salt, and yeast. Add cold butter and milk, then knead until a smooth dough forms. Cover and let rise for 2 hours, then refrigerate for at least 4 hours (or overnight).
  2. Laminate the Dough: Roll the chilled dough into a rectangle. Place cold butter in the center, fold the dough over, and roll out again. Fold the dough into thirds (like a letter) and chill for 30 minutes. Repeat this process 3–4 times, chilling between folds.
  3. Shape & Fill the Croissants: Roll the dough into a thin rectangle and cut into triangles. Spread pistachio cream on the wide end of each triangle, then roll from base to tip. Place on a baking sheet, cover, and proof for 1–2 hours until doubled in size.
  4. Bake & Garnish: Preheat the oven to 375°F (190°C). Brush croissants with egg wash and bake for 18–22 minutes, or until golden brown. Once cooled, drizzle with honey glaze and sprinkle with crushed pistachios.

Notes

  • Pro Tip: Use high-fat European butter for the flakiest layers. Keep the dough cold during lamination.
  • Storage: Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep for up to 5 days. Reheat before serving.
  • Freezer: Wrap individually and freeze for up to 2 months. Reheat in the oven at 350°F (175°C).
  • Customization: Add chocolate chips to the filling or use plant-based butter for a vegan version.

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