Description
These Pistachio Croissant Muffins combine the flaky, buttery texture of croissant dough with a rich and creamy pistachio filling. Topped with crushed pistachios and dusted with powdered sugar, they make a deliciously elegant breakfast treat or snack perfect for any occasion.
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: Thaw the puff pastry sheets or croissant dough according to package instructions until pliable but still cold. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Make the pistachio filling: In a mixing bowl, blend together softened unsalted butter, pistachio cream, powdered sugar, vanilla extract, and finely ground pistachios until you achieve a smooth, spreadable consistency.
- Assemble the muffins: Roll out the dough on a lightly floured surface and cut into squares large enough to fit into the muffin tin cups. Brush each square lightly with melted butter. Place a spoonful of the pistachio filling in the center of each dough square, then gather the edges up and pinch to seal, forming a muffin shape.
- Top and bake: Place the assembled muffins into the prepared muffin tin. Sprinkle crushed pistachios on top of each muffin and brush gently with remaining melted butter. Bake in the preheated oven for 20 to 25 minutes or until golden brown and puffed.
- Finish and serve: Remove muffins from the oven and allow to cool slightly. Dust the tops with powdered sugar before serving. Enjoy warm or at room temperature.
Notes
- You can substitute pistachio cream with pistachio nut butter for a slightly different texture.
- Ensure the dough remains cold before baking for the best flaky texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat in a warm oven for a few minutes to restore flakiness before serving.
