Gluten-Free Pistachio Croissant

Indulge in the delicate layers of our Gluten-Free Pistachio Croissant, a recipe that reimagines the classic French pastry for gluten-sensitive food lovers. Crafted from a buttery, flaky gluten-free dough enriched with xanthan gum for structure, these croissants are elegantly filled with velvety pistachio paste and topped with a sprinkle of finely chopped pistachios for added texture and flavor. Perfectly golden and lightly crisp after a gentle egg wash and baking, these croissants are a labor of love, featuring a multi-folding technique to create airy layers without gluten. Ideal for breakfast, brunch, or a sophisticated snack, this recipe brings the luxury of artisanal pastry-making to your home kitchen. With step-by-step guidance and just the right balance of sweetness and nuttiness, these gluten-free delights are sure to impress!

Nutriscore Rating: 54/100

Prep Time:240 mins

Cook Time:20 mins

Total Time:260 mins

Servings: 8

Ingredients

• 350 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 7 grams Instant yeast
• 200 grams Unsalted butter, cold and cubed
• 240 milliliters Milk
• 1 large Egg
• 150 grams Pistachio paste
• 50 grams Shelled pistachios, finely chopped
• 1 Egg yolk
• 1 tablespoon Water

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, sugar, salt, and instant yeast.

Step 2

Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs.

Step 3

Warm the milk slightly and whisk in the egg. Pour the milk and egg mixture into the flour mixture, stirring until a dough forms.

Step 4

Shape the dough into a rough rectangle, wrap it in plastic wrap, and chill in the refrigerator for at least an hour.

Step 5

Remove the dough from the refrigerator and place it on a lightly floured surface.

Step 6

Roll out the dough into a large rectangle, about 1/2 inch thick. Fold the dough into thirds like a letter, wrap again, and refrigerate for 30 minutes.

Step 7

Repeat the rolling and folding process two more times, resting the dough in the refrigerator for 30 minutes each time.

Step 8

After the last fold, roll the dough into a 1/4-inch thick rectangle and spread the pistachio paste evenly over the surface.

Step 9

Sprinkle the finely chopped pistachios over the pistachio paste.

Step 10

Cut the dough into 8 equal-sized triangles.

Step 11

Roll each triangle from the wide end towards the point to form a crescent shape, stretching the dough gently as you roll.

Step 12

Place the shaped croissants on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and let them proof in a warm place until they have almost doubled in size, about 1 hour.

Step 13

Preheat the oven to 200°C (392°F).

Step 14

In a small bowl, beat together the egg yolk and water. Brush the tops of the croissants with the egg wash.

Step 15

Bake the croissants in the preheated oven for 18-20 minutes, or until they are golden brown and puffed.

Step 16

Let the croissants cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	1125.8 grams (1125.8g)

Amount per serving	% Daily Value*
Calories	4251

Total Fat 275.10g	353%
Saturated Fat 121.20g	606%
Polyunsaturated Fat 2.10g
Cholesterol 863mg	288%
Sodium 2643mg	115%
Total Carbohydrate 407.50g	148%
Dietary Fiber 33.10g	118%
Total Sugars 54.10g
Protein 71.50g	143%

Vitamin D 280IU	1398%
Calcium 649mg	50%
Iron 12mg	68%
Potassium 2654mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 6.5%

Carbs: 37.1%