Pistachio Spiral Croissant Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine 4.25 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar and 1.5 tsp fine sea salt. Whisk briefly to distribute.

Warm liquids and combine

Warm 1 cup whole milk and 1/2 cup water to about 95–100°F (barely warm). Add one room-temperature egg and 2 tbsp softened unsalted butter. With the mixer on low, pour the liquids into the dry ingredients and mix until a shaggy dough forms (about 2–3 minutes).

Knead dough

Increase speed to medium-low and knead until the dough is smooth and elastic, about 5–7 minutes. The dough should be tacky but not sticky; add up to 1 tbsp flour or water as needed.

First chill

Shape the dough into a rectangle, wrap in plastic, and refrigerate for 30 minutes to relax the gluten while preparing the butter block.

Prepare butter block

Place 12 tbsp unsalted butter between two pieces of parchment. Using a rolling pin, pound and roll the butter into a 7x9 inch rectangle about 1/4 inch thick. Keep butter cold but pliable; chill briefly if too soft.

Laminate (turns and folds)

On a lightly floured surface, roll the chilled dough to a 10x14 inch rectangle. Place the butter block centered on the dough, fold the dough over the butter like an envelope to encase it fully. Seal edges. Roll gently into a 10x16 inch rectangle, then perform a letter fold (fold one third over center, fold the other third over). Rotate 90°, roll again to 10x16, repeat the letter fold. Wrap and chill 30 minutes. Repeat one more sequence (roll, fold, chill) for a total of 3 turns (two folds after initial encase), achieving flaky layers. Chill final dough 30–60 minutes until firm but pliable.

Final roll

On a lightly floured surface, roll the laminated dough to a 12x18 inch rectangle about 1/8 inch thick, keeping edges straight. Trim uneven edges so rectangle is regular.

Make pistachio paste

In a food processor, pulse 1.75 cups roasted shelled pistachios with 1/2 cup powdered sugar and 1/4 tsp salt until finely ground. Add 4 tbsp soft unsalted butter, 2 tbsp mascarpone (if using), 1 tbsp heavy cream and 1/2 tsp vanilla. Process until a smooth, slightly spreadable paste forms. If too dry, add up to 1 tsp additional cream or 1 tsp neutral oil. Scrape down sides as needed.

Adjust texture

Taste and adjust for sweetness or salt. The paste should be smooth enough to spread but not runny. Chill briefly if it becomes too soft.

Spread filling

Trim the short ends of the rolled dough so you have a clean 12x16 rectangle. Leaving a 1/2-inch border on the long side nearest you, spread the pistachio paste evenly over the dough in a 11.5x16 area, about 1/8–1/4 inch thick.

Roll and shape

Starting from the long edge farthest from you, gently but tightly roll the dough into a log about 16 inches long, sealing the seam by pinching. Using a sharp knife or bench scraper, cut the log in half lengthwise so you have two long strips with filling layers exposed. With the cut sides facing up, twist the two strips together spiraling them into each other to form a tight spiral. Starting at one end, coil the twisted rope into a spiral bun (croissant-shaped spiral). Repeat to form 8 spirals (each about 2 inches wide) or slightly larger for 6.

Proof

Place spirals on parchment-lined baking sheets at least 1.5–2 inches apart. Cover loosely with lightly greased plastic wrap or a tea towel and proof in a warm place until puffy and nearly doubled, about 60–90 minutes depending on temperature.

Egg wash and sprinkle

Preheat oven to 375°F (190°C). Whisk 1 egg with 1 tsp water for egg wash. Gently brush each spiral with egg wash, then sprinkle with 1/4 cup coarsely chopped pistachios and an optional dusting of 1 tbsp powdered sugar after baking.

Bake

Bake the spirals at 375°F (190°C) for 18–22 minutes, rotating pans halfway through, until deep golden brown and layers are puffed. If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Cool and finish

Remove from oven and transfer to a wire rack. Allow to cool 10–15 minutes. Optionally dust lightly with powdered sugar. Serve warm or at room temperature within 1–2 days (store in an airtight container).