Pistachio Croissant Recipe

Dough Preparation

To begin, prepare the croissant dough by combining flour, water, yeast, sugar, and salt in a large mixing bowl. Cut the cold butter into small pieces and incorporate it into the dough, folding and rolling several times to create multiple layers. Let it rest in the refrigerator for at least 2 hours.

Pistachio Cream Filling

For the pistachio cream filling, blend pistachios and sugar in a food processor until finely ground. In a saucepan, melt butter over medium heat, then add the pistachio mixture and milk, stirring until smooth. Cool the filling before using.

Assembly and Baking

Roll out the chilled dough into a thin rectangle. Cut into triangle shapes, spread a spoonful of pistachio cream on each, then roll them up starting from the wide end. Place on a baking sheet, allowing some space for expansion. Bake in a preheated oven at 200°C (392°F) for 15-20 minutes, or until golden brown. Melt the white chocolate and drizzle over the baked croissants, then sprinkle with chopped pistachios.