John Myers
Pistachio and Orange Croissants
The perfect pistachio and orange croissants recipe with a picture and simple step-by-step instructions.
- 1 Organic orange
- 300 gr Flour
- 135 gr Ground pistachios
- 100 gr Sugar
- 2 Packet Vanilla sugar
- 1 pinch Salt
- 3 tbsp Orange juice
- 2 Egg yolk
- 200 gr Butter
- Wash the orange, rub dry and rub off the peel. Knead the flour, 100 g pistachios, 75 g sugar, 1 packet of vanilla sugar, salt, orange peel and juice, egg yolks and butter into flakes. Wrap in cling film and refrigerate for an hour.
- Roll out the dough on a floured surface and cut into small pieces. Roll into “sausages” between your hands. and shape into biscuits. (makes approx. 70 pieces, 2 sheets). Line baking trays with baking paper and bake for 12 minutes at 200 ° C with top / bottom heat.
- Mix 25 grams of sugar, 35 grams of ground pistachios and 1 packet of vanilla sugar (I used a small baking dish). Roll the still hot croissants in it and let them cool down
- Tip 4: getting ground pistachios was unsuccessful (at least here in Stuttgart). So I bought pistachios in their shells (unsalted of course), peeled them and chopped them up by hand. Unfortunately it is a bit of work, but there was no other way and the overall result was really worth it.
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