Description
These Pistachio Croissant Muffins combine the flakiness of puff pastry with the rich, nutty flavor of pistachio cream, creating a delightful French-inspired breakfast treat. Each muffin is swirled with pistachio cream and chopped nuts, baked to golden perfection, and optionally topped with a sweet glaze and extra pistachios for added texture and sweetness. Perfect for a special morning or brunch, these muffins are easy to prepare and irresistible.
Ingredients
Scale
Main Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup pistachio cream (unsweetened or lightly sweetened)
- 1/4 cup chopped roasted pistachios
- 1 tablespoon granulated sugar
- 1 egg, beaten (for egg wash)
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
Garnish
- Additional chopped pistachios for garnish
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin or line it with parchment paper to prevent sticking.
- Roll out pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a 12×12-inch square, ensuring an even thickness for uniform baking.
- Spread pistachio cream and toppings: Evenly spread the pistachio cream over the surface of the rolled-out pastry. Sprinkle chopped roasted pistachios and granulated sugar evenly over the cream for added texture and sweetness.
- Cut and roll strips: Slice the pastry into 6 equal strips. Roll each strip tightly into a spiral, similar to a cinnamon roll, ensuring the swirl stays tight for a beautiful layered effect.
- Place in muffin tin and apply egg wash: Place each spiral into a prepared muffin cup with the swirl facing upwards. Brush the tops generously with the beaten egg to achieve a golden, shiny crust.
- Bake: Bake in the preheated oven for 20–25 minutes, until the muffins are puffed up and golden brown.
- Cool and glaze: Let the muffins cool slightly in the tin, then carefully remove them. If desired, mix powdered sugar with milk to form a simple glaze and drizzle it over the muffins. Garnish with additional chopped pistachios for extra crunch and visual appeal.
Notes
- Use high-quality pistachio cream for the richest flavor and best texture.
- Enjoy these muffins the same day for optimal freshness as puff pastry tends to lose its flakiness over time.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in the oven for a few minutes to refresh the puff pastry’s crispness before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 10g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
