Pistachio Croissants
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 190 g pistachios (without shell), round
- 200 g flour
- 90 g butter, (soft)
- 2 tablespoon desiccated coconut
- 100 g powdered suar
- 1 large egg (s)
- 1 large egg yolk
- Powdered sugar, for rolling
Print Recipe
Pin Recipe Instructions
- Grind the pistachios, put the flour in a bowl and knead with all the ingredients to form a dough, shape it into a ball, flatten it a little and wrap it in cling film. Place in the refrigerator for at least 2 hours.
- In the meantime, line a baking sheet with parchment paper.
- Take the dough into walnut-sized balls and shape them into croissants. Place on the prepared baking sheet and cover with cling film and place in the refrigerator for another hour.
- Preheat the oven to 180 degrees and then bake the croissants for 15-20 minutes. They should be light in color at the bottom, but still light at the top.
- While it is still hot, roll it carefully in powdered sugar that has been placed on a plate.
- Let the croissants cool completely on a wire rack.
- Depending on the size, the dough makes 15-20 pieces.
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