Description
A delightful recipe for flaky croissants filled with a rich, creamy pistachio filling, perfect for any time of day.
Ingredients
Scale
- 500 grams all-purpose flour
- 10 grams salt
- 50 grams granulated sugar
- 10 grams instant yeast
- 300 ml whole milk, lukewarm
- 250 grams unsalted butter, cold (for laminating)
- 100 grams pistachios, shelled
- 100 grams powdered sugar
- 50 ml heavy cream
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Prepare the dough by mixing flour, salt, sugar, and yeast in a bowl. Create a well and add lukewarm milk. Mix until a dough forms, then knead for 5-7 minutes.
- Let the dough rise in a greased bowl covered with plastic wrap for about 1 hour until doubled in size.
- Prepare the pistachio filling by blending shelled pistachios until finely ground, then mixing with powdered sugar, heavy cream, and vanilla until smooth.
- Punch down the risen dough and roll it into a rectangle. Cut into triangles and place a spoonful of pistachio filling at the base of each triangle. Roll up and tuck the tip underneath.
- Let the shaped croissants rise for another hour, then preheat the oven to 200°C (400°F).
- Brush the tops of the croissants with beaten egg and bake for 15-20 minutes until golden brown. Dust with powdered sugar before serving.
Notes
- Ensure butter is cold for laminating to achieve flaky layers.
- Allow dough to rise properly for best texture.
- Do not overfill the croissants to prevent bursting.
- Keep an eye on baking time as ovens vary.
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Pistachio, Croissant, Baking, Pastry, French