Pistachio Croissant Recipe
Indulge in our flaky, buttery croissant filled with a rich pistachio cream and topped with crushed pistachios for a delightful nutty finish.
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Ingredients
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Pistachio Croissant Ingredients
Method
Pistachio Croissant Directions
- 1
Prepare the Pistachio Filling
In a food processor, combine the shelled pistachios, granulated sugar, softened butter, vanilla extract, and a pinch of salt. Pulse until a coarse paste forms.
- 2
Roll Out the Dough
On a lightly floured surface, roll out the croissant dough into a large rectangle, about 1/4 inch thick.
- 3
Assemble the Croissants
Cut the dough into triangles. Place a spoonful of the pistachio filling at the wide end of each triangle. Roll the triangles tightly from the wide end to the point to form croissants.
- 4
Egg Wash
Place the rolled croissants on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the croissants for 15-20 minutes or until golden brown.
- 6
Finishing Touch
Remove from the oven and let cool slightly. Dust with powdered sugar before serving.