Pistachio Spiral Croissant Recipe
Make Pistachio Spiral Croissant Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Croissant Dough / Laminated Dough)
Pistachio Filling & Spread
Finishing & Garnish
Method
Dough (Croissant Dough / Laminated Dough)
- 1
Mix and autolyse
In the bowl of a stand mixer, combine 4.5 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar and 2 tsp fine sea salt. In a separate measuring cup mix 1 cup whole milk and 1/2 cup warm water. Add the milk/water mixture and 3 tbsp softened butter to the dry ingredients. Mix with the dough hook on low until just combined and a shaggy dough forms, 2–3 minutes. Increase speed to medium and knead until the dough is smooth but slightly tacky, about 4–5 minutes. Do not overwork. Shape into a rectangle, cover with plastic wrap and let rest at room temperature for 20 minutes (autolyse).
- 2
Prepare butter block
While dough rests, prepare the butter block: place 1.5 cups (approx. 340 g) unsalted butter between two sheets of parchment and beat/roll into an even 8x6 inch rectangle about 1/2 inch thick. Keep the butter cold but pliable—chill briefly if it softens too much, or leave at cool room temperature if too hard so it’s flexible for laminating.
- 3
Laminate (folds and turns)
On a lightly floured surface, roll the rested dough into a 12x8 inch rectangle. Place the butter block centered on dough and fold dough over to enclose the butter like an envelope. Seal edges gently. Roll the package into a 20x10 inch rectangle (flour as needed to prevent sticking). Perform the first letter fold (fold the top third down, then the bottom third up over it). Rotate 90 degrees, wrap in plastic and chill 30–45 minutes. Repeat two more times (total of 3 folds), chilling 30–45 minutes between folds. After the final fold chill the dough until firm, at least 1 hour or up to overnight.
- 4
Roll and shape spirals
When dough is chilled and pliable, roll it into a 20x12 inch rectangle about 1/8–1/4 inch thick. Trim edges to square them. Spread the prepared pistachio filling (see filling section) evenly over the dough leaving a 1/2 inch border along one long edge. Starting from the long edge with filling, roll the dough tightly into a log, sealing the bare border with a little water. Using a serrated knife trim 1/4 inch off each end, then cut the log crosswise into 12 equal pieces (about 1 inch thick). Place each spiral cut-side up on a parchment-lined baking sheet spaced 2 inches apart. Alternatively, for a more open croissant shape, cut triangles and roll; but classic spirals are recommended for this recipe.
- 5
Proof
Cover loosely with lightly greased plastic wrap or a tea towel and proof at 75–80°F (24–27°C) until puffy and nearly doubled, about 60–90 minutes depending on ambient temperature. Do not overproof—spirals should hold some shape.
- 6
Egg wash and bake
Preheat oven to 375°F (190°C). Whisk 1 egg with 1 tsp cold water to make an egg wash and gently brush the tops of the spirals, taking care not to deflate them. Bake on the center rack for 18–22 minutes until deep golden brown and flaky; rotate the pan halfway for even browning. If bottoms are browning too fast, bake on a lower oven rack with a baking sheet above to shield direct heat.
Pistachio Filling & Spread
- 7
Make pistachio paste/filling
Toast 2 cups unshelled pistachios (unsalted) in a single layer on a baking sheet at 325°F (160°C) for 6–8 minutes until fragrant; cool to room temperature. Place toasted pistachios in a food processor and pulse until finely ground. Add 3/4 cup confectioners' sugar, 4 tbsp softened unsalted butter, 2 oz cream cheese, 1 tsp vanilla extract, 1/2 tsp orange blossom water (optional), and 1/4 tsp fine sea salt. Process until a smooth, spreadable paste forms, scraping down the bowl as needed. If the paste is too thick to spread, add up to 1 tbsp heavy cream and process again until spreadable but not liquid. Transfer filling to a bowl and refrigerate briefly to firm if necessary before spreading on rolled dough.
Finishing & Garnish
- 8
Glaze and garnish
If desired, warm 2 tbsp apricot jam with 1 tsp water until melted and strain to remove fruit bits. Immediately after the pastries come out of the oven, gently brush tops with the warm apricot glaze for shine. Let cool 5 minutes then dust with powdered sugar and sprinkle with 1/4 cup finely chopped pistachios. Allow pastries to cool slightly before serving—best served warm the day they are baked.