Description
Deliciously flaky croissants filled with a rich pistachio cream, perfect for breakfast or a delightful afternoon treat.
Ingredients
Scale
- Puff pastry or croissant dough
- 1 cup shelled pistachios
- 3/4 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Prepare the Pistachio Cream by blending shelled pistachios in a food processor until coarse. Add heavy cream, sugar, vanilla, and salt, blending until smooth.
- Roll out your cold dough on a floured surface until about 1/8 inch thick.
- Cut triangles from the dough, about 4-5 inches at the base.
- Fill each triangle with pistachio cream and roll from the base to the tip, tucking the tip underneath.
- Let the croissants proof for 30-45 minutes on a parchment-lined baking sheet.
- Bake in a preheated oven at 400°F (205°C) for 15-20 minutes until golden brown.
- Cool slightly before serving, optionally dusting with powdered sugar.
Notes
Ensure ingredients are cold for the best flakiness; avoid overproofing the croissants.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 10g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: croissants, pistachio, baking, pastries, French cuisine