Pistachio Croissant
The croissant is one of the most famous French pastries, which evolved from the Austrian Kipferl and became popular worldwide. The pistachio version is a special, nutty twist on the traditional recipe, offering the perfect combination of buttery dough and intense pistachio filling. It is an excellent choice for a light breakfast or snack, guaranteed to enchant with its rich flavours.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200 g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it. Repeat this folding process three times, allowing 15-minute rests in between.
5
After the final roll, cut the dough into triangles. Place a small dollop of pistachio cream in the center of each triangle, then roll them up into croissant shapes.
6
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
7
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
8
Once the croissants are baked, let them cool slightly, then dust with powdered sugar and chopped pistachios.
