Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup milk, cold
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, roughly chopped
- 4 ounces bittersweet chocolate, finely chopped
Instructions
- Step 1: In a large bowl, whisk together the flour, granulated sugar, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 2: In a separate bowl, whisk together the cold milk, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Turn the dough out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Step 3: On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Sprinkle half of the chopped pistachios and chocolate evenly over the dough. Fold the dough in thirds, like a letter. Give the dough a quarter turn and roll it out again to a 12×18 inch rectangle. Repeat the layering with the remaining pistachios and chocolate.
- Step 4: Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Step 5: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the chilled dough to about 1/2 inch thickness. Cut into croissant shapes using a sharp knife or pastry cutter.
- Step 6: Place the croissants on the prepared baking sheet, leaving some space between them. Bake for 15-20 minutes, or until golden brown. Let cool slightly on a wire rack before serving.
Notes
- Store leftover croissants in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
- For a delightful warm-up, reheat your croissants in a 350°F oven for 5-7 minutes, or until heated through and slightly crispy.
- Serve these decadent pistachio chocolate croissants alongside a scoop of vanilla bean ice cream for an irresistible dessert pairing.
- To ensure even distribution of the pistachios and chocolate, gently press them into the dough after each folding step to prevent them from sliding to one side during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American