Ingredients

3 cups all-purpose flour (or bread flour)

¼ cup granulated sugar

1 tsp salt

2 ¼ tsp active dry yeast

1 cup cold unsalted butter (high-fat, European-style preferred)

¾ cup cold milk (or water)

1 cup ground pistachios (or pistachio paste)

½ cup powdered sugar

¼ cup almond flour

¼ cup unsalted butter (softened)

1 egg

1 tsp vanilla extract

1 egg (for egg wash)

2 tbsp crushed pistachios (for topping)

2 tbsp honey or simple syrup (optional, for glaze)

Instructions

Step 1: In a large bowl, combine the flour, granulated sugar, salt, and active dry yeast. Add the cold unsalted butter and cold milk, then knead until a smooth dough forms.

Step 2: Cover the dough and let it rise at room temperature for 2 hours. After rising, refrigerate the dough for at least 4 hours or overnight to chill thoroughly.

Step 3: Roll the chilled dough into a rectangle. Place cold butter in the center, fold the dough over the butter, and roll it out again.

Step 4: Fold the dough into thirds, like folding a letter, and chill for 30 minutes. Repeat this rolling and folding process 3 to 4 times, chilling between each fold to create layers.

Step 5: Roll the laminated dough into a thin rectangle and cut it into triangles. Spread pistachio cream made from ground pistachios, powdered sugar, almond flour, softened butter, egg, and vanilla extract on the wide end of each triangle.

Step 6: Roll each triangle from the base to the tip to shape the croissants. Place them on a baking sheet, cover, and proof for 1 to 2 hours until they double in size.

Step 7: Preheat the oven to 375°F (190°C). Brush the croissants with egg wash and bake for 18 to 22 minutes, or until they become golden brown.

Step 8: Once cooled, optionally drizzle the croissants with honey or simple syrup for a glaze and sprinkle with crushed pistachios before serving.

Tips & Variations

For a smoother pistachio cream, use pistachio paste instead of ground nuts and adjust sugar to taste.

Chill the dough thoroughly between folds to ensure crisp, flaky layers in your croissants.

Substitute milk with water for a lighter dough texture.

Try adding a touch of orange zest to the pistachio cream for a citrusy twist.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the initial rise. This makes the lamination process easier and enhances flavor development.

What can I use if I don’t have almond flour?

If you don’t have almond flour, finely ground almonds or a small amount of all-purpose flour can be used as a substitute, though almond flour provides a richer texture and flavor.