Pistachio Croissant Recipe

Activate yeast

Combine warm water (about 105-110°F / 40-43°C) with 1 tsp of the granulated sugar and the active dry yeast in a small bowl. Let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining granulated sugar, and salt. Mix briefly to combine.

Warm the milk until lukewarm (about 100°F / 38°C). Add milk, the yeast mixture, softened butter (2 tbsp), and 1 large egg to the flour. Mix on low speed until the dough comes together, then increase speed to medium-low and knead 4–6 minutes until smooth and slightly tacky but not sticky. If dough is too dry, add up to 1 tbsp water; if too sticky, add up to 1 tbsp flour.

Shape dough into a disc, wrap tightly in plastic wrap, and refrigerate for 1 hour to relax gluten and chill.

Prepare butter block while dough chills. Cut the cold 12 oz butter into cubes and place into a bowl. Sprinkle 1 tbsp flour over butter (this helps keep texture). Using a bench scraper and parchment, press and fold butter into a square 7 x 7 inch block: place butter between two sheets of parchment and pound/roll with a rolling pin until pliable but still cold and even. Chill in refrigerator until same firmness as dough (about 15–20 minutes).

Lightly flour a clean work surface. Roll chilled dough into a 12 x 8 inch rectangle, long side horizontal. Place chilled butter block centered on the lower two-thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up over that (letter fold), fully enclosing the butter. Seal the edges with light pressure and chill seam-side down for 20–30 minutes, wrapped in plastic.

Perform first fold (book fold): roll the dough into a 12 x 8 inch rectangle again, then fold one short third over the center and the other short third over that, creating 3 layers. Wrap and chill 30 minutes. Repeat this book fold two more times (for a total of 3 folds), chilling 30 minutes between folds. After final fold, chill at least 1 hour or overnight. The dough should be cold and firm before shaping.

While dough finishes chilling, make pistachio frangipane. In a bowl, beat 4 tbsp softened butter with powdered sugar until pale and creamy (about 2 minutes).

Mix in almond meal, finely ground pistachios, and fine sea salt until combined.

Add the egg, vanilla extract, and pistachio paste (if using). Beat until smooth and spreadable. If too thick, add 1 tsp milk; if too thin, add 1 tbsp almond meal. Transfer filling to a piping bag or container and refrigerate until ready to use.

Line a baking sheet with parchment and set near your work area. Remove chilled laminated dough and let sit 3–5 minutes to relax slightly but remain cold.

On a lightly floured surface, roll dough to a rectangle about 12 x 18 inches, keeping even thickness (~1/8–1/4 inch). Trim edges to get a clean rectangle. Cut the dough into 9 triangles (each roughly 6 x 4 inches base) for standard croissant size: cut the rectangle into three 6-inch-wide strips, then cut each strip diagonally into 3 triangles.

Take one triangle, make a small 1/2 inch slit in the center of the base, and stretch the base slightly. Pipe or spoon about 1 tablespoon of pistachio frangipane along the center third of the triangle, leaving the tip and base clear. Roll from the base toward the tip, slightly stretching as you roll to create tight layers. Curve ends to form a crescent if desired. Place shaped croissants on the prepared baking sheet, leaving 1.5–2 inches between them. Repeat with remaining triangles.

Cover shaped croissants loosely with lightly greased plastic or a clean kitchen towel and proof at 75–80°F (24–27°C) for 60–90 minutes, until noticeably puffy and about 1.5 times their initial size. Do not overproof; they should still hold some shape.

Preheat oven to 375°F (190°C) while croissants finish proofing, with a rack in the middle.

Prepare egg wash by whisking 1 egg yolk with 1 tbsp whole milk until smooth. Gently brush each croissant with egg wash, avoiding pooling on the base. Sprinkle coarsely chopped pistachios on top of each croissant, pressing lightly so they adhere.

Bake croissants for 16–20 minutes, rotating the pan halfway through, until deep golden brown and crisp. If tops are browning too quickly, tent loosely with foil for the last 3–5 minutes.

Remove from oven and transfer to a wire rack to cool slightly. Optionally dust with confectioners' sugar just before serving.