Pistachio Filled Croissants Recipe – Lebanese Special
Pistachio-filled croissants are a delectable fusion of classic French pastry and exotic nutty flavor. These pastries feature the traditional buttery, flaky texture of croissants, enriched with a creamy, aromatic pistachio filling that adds a sophisticated twist. The result is a delightful treat that combines the light, crisp layers of the croissant with the rich, nutty sweetness of pistachios, making it an elegant choice for breakfast, brunch, or a sweet indulgence at any time of day.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
Pistachio Filled Croissants Ingredients:
- For the Croissant Dough: 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- 1 cup cold unsalted butter
- 1 cup whole milk, warmed
- 2 large eggs
- For the Pistachio Filling: 1 cup shelled pistachios
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- A pinch of salt
- For Assembly: 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Prepare the Croissant Dough:
Mix Dry Ingredients: In a large bowl, combine the flour, sugar, yeast, and salt.
Add Wet Ingredients: In a separate bowl, whisk together the milk and eggs. Gradually add to the dry ingredients, mixing until a dough forms.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Shape into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Pistachio Filling:
Blend Ingredients: In a food processor, combine the pistachios, powdered sugar, butter, heavy cream, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
Roll and Shape the Dough:
Prepare Butter Layer: Roll out the cold butter between two sheets of parchment paper into a thin rectangle. Refrigerate again if needed.
Roll the Dough: On a floured surface, roll out the dough into a large rectangle. Place the butter layer in the center and fold the dough over the butter. Roll out again into a large rectangle and fold into thirds. Repeat this process 2 more times, chilling the dough as needed between folds.
Shape the Croissants:
Cut the Dough: Roll out the dough into a large rectangle and cut into triangles.
Fill and Roll: Place a dollop of pistachio filling at the wide end of each triangle. Roll the dough from the wide end to the tip, forming a crescent shape.
Proof the Croissants: Place the croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour, or until puffed.
Bake:
Preheat Oven: Preheat your oven to 375°F (190°C).
Egg Wash: Whisk together the egg and milk and brush over the croissants.
Bake: Bake for 15-20 minutes, or until golden brown and crispy.
Cool and Serve:
Let the croissants cool slightly before serving. Enjoy your delicious, flaky, and nutty pistachio-filled croissants!
Feel free to adjust the sweetness of the filling or the amount of pistachios to your liking. Happy baking!
