Description
These Pistachio Croissant Muffins combine the flaky, buttery layers of croissant dough with a rich pistachio cream filling, making a delightful pastry perfect for breakfast or an indulgent snack. Lightly dusted with powdered sugar and topped with crushed pistachios, these muffins offer a crispy exterior with a creamy, nutty center.
Ingredients
Scale
Dough and Butter
- 1 package store-bought puff pastry sheets (thawed) or croissant dough
- 4 tbsp unsalted butter (melted)
Pistachio Cream Filling
- ½ cup pistachio cream
- ½ cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup finely ground pistachios
Topping
- ¼ cup crushed pistachios
- 2 tbsp powdered sugar (for dusting)
Instructions
- Prepare the Dough: Preheat your oven to 375°F (190°C). Roll out the thawed puff pastry sheets or croissant dough on a floured surface to smooth out any creases and slightly thin the dough if needed.
- Brush with Butter: Using a pastry brush, evenly coat the dough with 4 tablespoons of melted unsalted butter to enhance the flakiness and flavor during baking.
- Make the Pistachio Cream Filling: In a mixing bowl, combine the softened unsalted butter, pistachio cream, powdered sugar, vanilla extract, and finely ground pistachios. Mix until smooth and well incorporated, creating a rich, creamy filling.
- Fill and Shape Muffins: Cut the dough into squares or rectangles suitable for muffin tins. Place a spoonful of pistachio cream filling in the center of each piece. Fold and shape the dough around the filling to seal it well, forming puff pastry muffins.
- Place in Muffin Tin: Place the filled dough pieces into a greased muffin tin, ensuring they are properly spaced to allow expansion.
- Bake: Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and fully puffed.
- Add Toppings: Remove the muffins from the oven and let them cool slightly. Dust the tops with 2 tablespoons of powdered sugar, then sprinkle with crushed pistachios for added texture and garnish.
- Serve: Serve the pistachio croissant muffins warm or at room temperature for the best flavor and texture experience.
Notes
- Make sure the dough is properly thawed before starting to prevent tearing during rolling.
- You can substitute pistachio cream with almond or hazelnut cream if unavailable, but the flavor will differ.
- Store leftover muffins in an airtight container at room temperature for up to two days.
- For a dairy-free option, use vegan butter and a plant-based pistachio spread.
- Ensure the filling is sealed well within the dough to avoid leaking during baking.
