Pistachio Croissant Recipe
A savory pastry filled with rich pistachios.
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Ingredients
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Puff Pastry
Pistachio Filling
Assembly & Finish
Method
Puff Pastry
- 1
Make dough
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp fine sea salt, 1 tsp instant yeast, and 1 tsp granulated sugar. Add 2 tbsp softened unsalted butter and use your fingers or a pastry cutter to incorporate until mixture is crumbly. Gradually add 1/2 cup cold water, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead briefly (about 30 seconds) until cohesive. Shape into a flat rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes.
- 2
Prepare butter block
While the dough chills, place 1 cup cold unsalted butter between two pieces of parchment and beat/roll into a 7x7 inch square about 1/2 inch thick. Keep chilled but pliable—return to the fridge if it becomes too soft.
- 3
Laminate
On a lightly floured surface, roll chilled dough into a 9x9 inch square. Place the butter block centered on the dough at a 45-degree angle (butter diamond inside dough square). Fold the corners of the dough over the butter to enclose it, sealing edges. Roll gently into a 9x14 inch rectangle. Perform the first book fold (fold shorter third over center, then remaining third on top). Rotate 90 degrees, wrap, and chill for 30 minutes. Repeat rolling to 9x14 and perform a second book fold. Chill 30 minutes. Repeat for a total of 3 turns (folds) with chilling between turns until you have distinct layers. After the final chill, roll out to a rectangle about 12x18 inches and chill 15 minutes to relax.
Pistachio Filling
- 4
Make pistachio paste
In a food processor, pulse 1.25 cups shelled pistachios until coarsely ground. Add 1/2 cup powdered sugar and 3 tbsp softened unsalted butter, then process until a smooth, slightly coarse paste forms (stop and scrape sides as needed). Add 1/4 cup well-drained ricotta cheese, 1 egg yolk, 1/4 tsp vanilla extract, 1/8 tsp fine sea salt, and 1/2 tsp lemon zest. Process briefly until fully combined into a pipeable but thick filling. If too stiff, add 1/2 tsp water or a drop of lemon juice to adjust consistency.
Assembly & Baking
- 5
Cut croissant shapes
Lightly flour your work surface. With the chilled laminated dough rolled to ~12x18 inches, trim edges and cut the dough into 8 rectangles about 4.5x6 inches. Cut each rectangle into a triangle (for classic croissant shape) or keep as rectangles for a Dutch-style croissant. If using triangles, make a small slit at the wide base to help rolling.
- 6
Fill and shape
Transfer the pistachio filling to a piping bag or use a spoon. Place about 1.5 tbsp of filling near the wide end of each triangle (or centered on rectangle). Roll triangles from the wide end toward the point to form croissants, tucking the tip under. For rectangles, fold or roll and seal edges. Place shaped croissants on a parchment-lined baking sheet about 2 inches apart.
- 7
Proof
Let the shaped croissants proof at room temperature for 60–90 minutes, or until visibly puffy (do not overproof). If your kitchen is cool, proof in a slightly warmed oven (off) with the light on — about 75°F (24°C).
- 8
- 9
Bake
Bake in the preheated oven for 18–22 minutes, rotating the sheet halfway, until pastries are deep golden brown and fully puffed. Internal temperature should be about 200°F (93°C) if checked.
- 10
Cool
Remove from oven and transfer croissants to a wire rack. Let cool 10–15 minutes before serving to allow filling to set. Optionally dust with a little powdered sugar or drizzle a thin glaze.