Pistachio Spiral Croissant Recipe

Activate yeast and mix wet

In a small bowl, stir warm water with 1 tsp of the granulated sugar and the active dry yeast. Let sit 5–8 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook (or a large bowl), combine flour, remaining sugar (1 tbs), and salt. Whisk to blend. Add the foamy yeast mixture, warm milk, softened butter (2 tbs), and the egg. Mix on low for 2 minutes to bring dough together, then increase to medium speed and knead 5–6 minutes until smooth and slightly tacky but not sticky. Dough should pass the windowpane test or be elastic.

First rise

Shape the dough into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Chill dough

Turn the risen dough onto a lightly floured surface, gently deflate, shape into a rectangle about 8x6 inches, wrap in plastic, and refrigerate for 30 minutes while you prepare the butter block. Chilling makes laminating easier.

While dough chills, prepare the butter block. Place 12 tbs (1.5 sticks, about 170 g) cold butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into an even 7x5-inch rectangle about 1/4-inch thick. If needed, chill briefly so the butter is cold but pliable. Keep the block cold; dust lightly with 1 tbs flour to prevent sticking.

Lightly flour your work surface. Roll the chilled dough into a rectangle roughly 12x8 inches. Place the cold butter block centered on the lower two-thirds of dough. Fold the top third of dough down over the butter, then fold the bottom third up (letter fold) so butter is enclosed. Seal edges gently.

Turn the dough so the open seam is on your right (or away from you). Roll the dough out into a long rectangle about 16x8 inches, keeping even thickness. Perform a single letter fold (fold one third toward center, then fold the other third over it). This is one turn. Wrap and chill for 30 minutes. Repeat the roll-and-fold process two more times (for a total of 3 single folds/turns), chilling 30 minutes between turns so the butter stays cold and distinct layers form. After the final chill, roll dough to about 12x10 inches, approximately 1/8–3/16 inch thick.

While the dough rests during the laminating process prepare the filling. In a food processor, pulse the roasted pistachios until finely ground but not oily (a sandy texture). Add powdered sugar, softened butter (3 tbs), heavy cream, vanilla extract, and 1/4 tsp sea salt. Process until it forms a smooth, spreadable pistachio paste. If too thick, add up to 1 tsp additional cream. Taste and adjust salt or sugar to preference.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment and set aside. Lightly dust the rolled dough surface with a small amount of flour to prevent sticking.

Spread the pistachio filling evenly over the rolled dough, leaving a 1/2-inch border on one long edge. Brush the border with a little beaten egg wash to help seal.

Starting at the long filled edge opposite the egg-washed border, tightly roll the dough into a log (jelly-roll style) so the seam with egg wash is underneath. Gently press to seal the log.

With a sharp knife or bench scraper, trim 1/4 inch off both ends for neatness. Cut the log crosswise into 8 equal pieces (each about 1–1¼ inches wide). Take each slice and, with the cut face up, press the center gently with your thumb to create a spiral or twist the slice a few times so it forms a spiral croissant shape. Place spirals on prepared baking sheets, leaving space to expand (about 2 inches apart).

Brush each spiral lightly with egg wash (beat 1 egg with 1 tsp cold water). Sprinkle the tops with the coarsely chopped pistachios, pressing lightly so they adhere.

Let the shaped spirals proof at room temperature, covered lightly with plastic or a clean towel, until puffy and nearly doubled, about 45–60 minutes depending on room temp.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the sheets halfway through, until the spirals are golden brown and internal layers are set. If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Remove from oven and transfer to a wire rack to cool slightly, about 10–15 minutes. Dust with powdered sugar if desired before serving.