Step 1: Preparing the Dough

This is where the magic begins. Your dough will form the base for those signature flaky layers.

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well to ensure everything is evenly distributed.

Gradually add the warm milk, stirring until the mixture comes together in a soft, sticky dough.

Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 3–4 minutes.

Place the dough in a clean, oiled bowl, cover with plastic wrap, and let it rest for 1 hour at room temperature. This resting period allows the gluten to relax and helps the dough rise slightly.

Step 2: Creating the Laminated Dough

Here’s where the buttery layers come into play. The key is patience and precision.

While the dough rests, prepare the softened butter by flattening it into a square or rectangle shape between two sheets of parchment paper. Set aside.

Once the dough has rested, roll it out into a large rectangle, roughly three times as long as the butter.

Place the butter in the center of the dough and fold the edges over it like an envelope, sealing it completely.

Roll the wrapped dough into a long rectangle again, then fold it into thirds like a letter. Wrap it in plastic and chill in the refrigerator for 30 minutes.

Repeat this rolling and folding process two more times, chilling the dough for 30 minutes after each fold. These folds create the layered structure that defines a perfect croissant.

Step 3: Adding the Pistachio Filling

Time to infuse your dough with that irresistible nutty flavor.

Roll out the chilled dough into a large rectangle, approximately 1/4 inch thick.

Spread the pistachio paste (or sprinkle finely chopped pistachios) evenly along the center third of the dough.

Fold the sides of the dough inward to enclose the filling, pressing gently to seal.

Cut the filled dough into triangles, ensuring each piece has a wide base and a pointed tip.

Step 4: Shaping and Proofing

Shaping your croissants is simple but crucial for their final appearance.

Take each triangle and roll it from the wide end to the tip, forming a crescent shape. Place them on prepared baking sheets, leaving enough space for expansion.

Cover the shaped croissants with a light towel and let them proof for about 1 hour in a warm, draft-free area. They should puff up slightly but not double in size.

Step 5: Baking to Golden Perfection

The final step! Watching these beauties bake is almost as rewarding as eating them.

Preheat your oven to 375°F (190°C). Lightly beat the egg with water to create an egg wash.

Brush the egg wash generously over each croissant, ensuring even coverage for that golden sheen.

Bake for 20–25 minutes, rotating the pans halfway through, until the croissants are golden brown and crisp.