PISTACHIO BRIOCHE CROISSANTS, easy recipe, breakfast or snack sweets to make in a short time, perfect idea for parties, freezable.
Simple, soft, and delicious pistachio brioche croissants are ideal for the breakfast or snack of the whole family, they are enjoyable to eat and can also be prepared in advance and frozen.
The recipe for pistachio brioche croissants is that of a common leavened dough, cut and filled with pistachio paste but if desired, they can be enriched using a portion of pistachio flour.
Of course, these brioche croissants can be filled in many ways, Nutella or jam, custard, chocolate or with chocolate chips, raisins, as you prefer.
Follow me in the kitchen today for pistachio brioche croissants!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 8
- Cuisine: Italian
- Energy 445.57 (Kcal)
- Carbohydrates 57.98 (g) of which sugars 12.78 (g)
- Proteins 13.82 (g)
- Fat 19.78 (g) of which saturated 5.03 (g)of which unsaturated 3.32 (g)
- Fibers 4.29 (g)
- Sodium 13.00 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 3/4 cups all-purpose flour
- 1 cup milk
- 1 egg
- 2/3 cup sugar
- 4 1/2 tbsp butter
- 2 tsp fresh yeast
- 1 cup pistachio paste
Preparation
Dissolve the yeast in the milk and pour it into the stand mixer bowl.
Add the flour, sugar, and a pinch of salt, knead then add the egg, knead and add the butter in pieces.
Continue kneading well, if needed add more flour, the dough should not be too soft.
Take the dough and place it in a bowl to rest covered with plastic wrap for about 6 hours.
After the time has passed, take the dough and roll it out on a floured surface without pressing too much with the rolling pin.
Cut it crosswise then mark 8 diagonals to obtain 8 triangles.
Fill with the pistachio paste and close the triangles starting from the base up to the tip.
Let rest for 20 minutes then brush with an egg yolk, heat in the oven and bake.
Bake for about 15 minutes.
Bon appétit
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