Description
Indulge in the delicate, buttery layers of these Pistachio Cream Croissants, a perfect pairing of flaky pastry and creamy pistachio filling. Enjoy these heavenly treats for breakfast, brunch, or as a sweet snack any time of day.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup unsalted butter, cold and cubed
– 1/2 cup cold water
– 1 cup shelled pistachios, finely chopped
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– 1 egg, beaten with 1 tablespoon water for egg wash
Instructions
1. In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
3. In a food processor, pulse the pistachios and sugar until finely chopped. Transfer to a bowl and stir in the heavy cream to form a smooth pistachio filling.
4. Roll the chilled dough out into a large rectangle, about 1/4 inch thick. Cut the dough into triangles.
5. Place a heaping tablespoon of the pistachio filling onto the wide end of each triangle. Fold the dough over the filling, then roll up from the wide end to the pointed end.
6. Place the croissants seam-side down on a parchment-lined baking sheet. Brush the tops with the egg wash.
7. Bake at 400°F for 12-15 minutes, or until golden brown. Serve warm and enjoy!
Notes
For a more indulgent treat, drizzle the baked croissants with a simple powdered sugar glaze. Store any leftover croissants in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Pies & Pastries
- Method: Baking
- Cuisine: French