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Pistachio Croissant Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 60 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 muffins
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Description

These Pistachio Croissant Muffins combine the flaky, buttery texture of puff pastry with a rich, nutty pistachio filling, perfect for a sophisticated breakfast or a delightful dessert. The almond extract adds a lovely aroma while chopped pistachios provide a satisfying crunch. Easy to prepare and bake, these elegant treats are best enjoyed warm and can be dusted with powdered sugar for a classy finish.

Ingredients

Pastry

  • 1 sheet puff pastry (thawed)
  • 1/4 cup unsalted butter (melted)
  • 1/3 cup granulated sugar
  • nonstick cooking spray or butter (for greasing muffin tin)

Filling

  • 1/2 cup pistachio paste or pistachio cream
  • 1/4 teaspoon almond extract
  • 1 large egg
  • 1/4 cup shelled pistachios (chopped)

Finishing

  • 1 tablespoon powdered sugar (for dusting)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin using nonstick cooking spray or butter to prevent sticking.
  2. Prepare the puff pastry: Roll out the thawed puff pastry into a 12-inch square on a lightly floured surface. Brush the entire surface evenly with the melted butter, ensuring full coverage. Then, sprinkle the granulated sugar evenly over the buttered surface to add sweetness and caramelization.
  3. Form muffin cups: Cut the pastry square into 6 equal squares. Gently press each square into the muffin tin cups, allowing the corners to stick out slightly over the edges. Be careful to press gently without tearing to create a sturdy base for the filling.
  4. Make the filling: In a small bowl, combine the pistachio paste or cream, almond extract, and egg. Mix thoroughly until the mixture is smooth and evenly blended to ensure a creamy and flavorful filling.
  5. Fill the pastries: Spoon about 1 tablespoon of the pistachio mixture into the center of each puff pastry square in the muffin tin. Avoid overfilling to prevent overflow during baking.
  6. Add chopped pistachios: Sprinkle the chopped shelled pistachios evenly on top of each filled pastry for extra texture and nutty flavor.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until the pastries are golden brown, puffed, and cooked through. Keep an eye on them to avoid overbaking.
  8. Cool and finish: Remove the muffins from the oven and let them cool slightly in the pan for 5 minutes. Then carefully remove each muffin from the tin to avoid breaking. Dust the tops with powdered sugar for an elegant presentation before serving.

Notes

  • If pistachio paste is not available, create your own by blending shelled pistachios with a touch of honey and a splash of milk until smooth and thick.
  • These muffins are best enjoyed warm out of the oven for maximum flakiness and flavor.
  • Store leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.
  • Ensure puff pastry is properly thawed but kept cool before baking to achieve the best rise and texture.

Find it online: https://slsrecipes.com/pistachio-croissant-muffins-recipe/