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Pistachio Cream Stuffed Croissants

Pistachio Cream Stuffed Croissants
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Buttery, flaky croissants filled with a smooth and rich pistachio cream, perfect for breakfast, brunch, or dessert. These Pistachio Cream Stuffed Croissants combine delicate layers of homemade croissant dough with a luscious nutty filling for a decadent treat that impresses with flavor and presentation.

Ingredients

For the Croissant Dough

  • All-purpose flour – 3 1/2 cups (440g)
  • Unsalted butter (cold and softened) – 1 cup (227g)
  • Whole milk (warm) – 1 cup (240ml)
  • Granulated sugar – 2 tablespoons
  • Active dry yeast – 2 1/4 teaspoons (1 packet)
  • Eggs – 2 large
  • Salt – 1 1/2 teaspoons

For the Pistachio Cream Filling

  • Pistachios (ground finely) – 1 cup (120g)
  • Powdered sugar – 1/2 cup (60g) plus extra for dusting
  • Unsalted butter (softened) – 4 tablespoons (57g)
  • Vanilla extract – 1 teaspoon
  • Whole milk – 1 to 2 tablespoons (to adjust cream consistency)

Instructions

  1. Prepare the Dough: Activate the yeast by mixing it with warm milk and a pinch of granulated sugar. In a large bowl, combine the all-purpose flour, remaining sugar, and salt. Add eggs and the yeast mixture, then knead thoroughly until a smooth dough forms. Refrigerate the dough for at least one hour to rest and chill.
  2. Incorporate Butter for Layers: Roll the chilled dough out into a large rectangle. Spread softened butter over two-thirds of the surface evenly. Fold the dough layers over one another and roll it out again to create multiple layers. Repeat this fold-and-roll process three times, chilling the dough between each fold to keep it cold and ensure perfect flaky layers.
  3. Make the Pistachio Cream Filling: Grind the pistachios finely. In a bowl, mix the ground pistachios with powdered sugar, softened butter, vanilla extract, and a splash of milk until smooth and creamy. Adjust the milk quantity to get a spreadable consistency. Set aside.
  4. Shape and Fill the Croissants: After the final rolling, cut the dough into triangles. Place a generous spoonful of the pistachio cream near the wide end of each triangle. Roll the dough tightly toward the pointed end, shaping classic croissants. Place the shaped croissants on a baking sheet lined with parchment for proofing.
  5. Proof and Bake: Let the croissants rise at room temperature for 1 to 2 hours until doubled in size. Lightly brush each croissant with beaten egg to achieve a golden glaze. Bake in a preheated oven at 375°F (190°C) for 18 to 22 minutes or until golden brown and flaky.

Notes

  • Keep the dough cold between folds to maintain distinct buttery layers, which creates perfect flakiness.
  • Use fresh pistachios to intensify flavor and achieve a vibrant green color in the cream.
  • Avoid overfilling croissants to prevent filling from leaking during baking.
  • Allow ample proofing time for croissants to rise properly and develop airy texture.
  • Brush the croissants gently with egg wash to get a golden crust without burning.

Nutrition

Keywords: croissants, pistachio cream, pastry, flaky croissants, nutty filling, breakfast, brunch, dessert

Find it online: https://marybaking.com/pistachio-cream-stuffed-croissants/