Description
Delightful pistachio croissants that are flaky, buttery, and perfect for brunch or breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/4 teaspoon salt
- 1/2 cup pistachio paste
- 1 egg (for egg wash)
Instructions
- In a small bowl, mix warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add cubed butter and mix until crumbly.
- Pour the yeast mixture into the flour and butter mixture. Mix until combined and knead for about 5 minutes until a soft dough forms.
- Place the dough in a warm spot, covered, and let it rise for about 60 minutes.
- Roll the dough into a rectangle, about 1/8 inch thick, and spread the pistachio paste on top.
- Fold the dough in thirds and roll it out again. Repeat this process twice.
- Cut the rolled dough into triangles, roll each triangle from the base to the tip.
- Place the shaped croissants on a baking sheet and let them rise for about 30 minutes.
- Preheat oven to 400°F (200°C). Brush croissants with egg wash and bake for 15-20 minutes until golden brown.
Notes
These croissants can be customized with different fillings and stored in an airtight container at room temperature for up to 2 days, or in the fridge for a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg