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Pistachio Croissants

Pistachio Croissants
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These pistachio croissants are a delightful treat, offering a perfect blend of flaky pastry and rich pistachio filling. They are a wonderful breakfast or dessert option.

Ingredients

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  • 1 (14 ounce) package puff pastry dough, thawed
  • 1/2 cup shelled pistachios, finely ground
  • 1/4 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine ground pistachios, powdered sugar, and softened butter. Mix until well combined.
  3. Unroll the puff pastry dough onto a lightly floured surface. Cut each sheet into 4 rectangles.
  4. Spread a thin layer of the pistachio mixture over half of each pastry rectangle.
  5. Fold the other half of the pastry over the filling to create a square. Press the edges to seal.
  6. Cut each square into two triangles.
  7. Place the triangles on the prepared baking sheet.
  8. In a small bowl, whisk together the beaten egg and milk to create an egg wash.
  9. Brush the tops of the croissants with the egg wash.
  10. Bake for 15-20 minutes, or until golden brown and puffed.
  11. Let cool slightly before serving.

Notes

  • For a richer pistachio flavor, you can toast the pistachios lightly before grinding them.
  • These croissants are best served warm.
  • Store leftover croissants in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://kitchenvan.com/pistachio-croissants/