Description

These easy pistachio croissants are flaky, buttery, and filled with a smooth, slightly sweet pistachio cream that’s perfect for a decadent breakfast or afternoon treat.

Ingredients

1 package (8 oz) puff pastry sheets (store-bought or homemade)

1/2 cup shelled pistachios, chopped

1/4 cup powdered sugar

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

2 tablespoons milk

1 egg (for egg wash)

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface. If using store-bought puff pastry, make sure it’s chilled to maintain its flakiness.
In a food processor or blender, combine the chopped pistachios, powdered sugar, butter, vanilla extract, and milk. Blend until smooth and creamy, creating the pistachio paste.
Cut the puff pastry into triangles (about 4-6 triangles per sheet, depending on the size you want for your croissants).
Spread a generous amount of the pistachio cream on the base of each pastry triangle.
Carefully roll up the triangles, starting from the wider end, forming a croissant shape.
Place the rolled croissants on the prepared baking sheet.
Beat the egg in a small bowl and brush it over the top of each croissant to create a golden finish as they bake.
Bake the croissants for 15-20 minutes, or until golden brown and puffed.
Allow the croissants to cool for a few minutes before serving, and optionally sprinkle with extra powdered sugar or pistachio crumbs.

Notes

Use store-bought or homemade puff pastry based on preference.

Feel free to adjust the pistachio filling consistency with extra milk if needed.

These croissants can be frozen for up to 3 months and baked directly from frozen.

For variations, try adding chocolate chips or ground cinnamon to the filling.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pastry
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 croissant
Calories: 250
Sugar: 6g
Sodium: 50mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg