Pistachio Cream Croissants (Printable)

Flaky croissants filled with smooth pistachio and topped with crunchy toasted phyllo for a delicious treat.

# What You'll Need:

→ Croissants

01 - 8 all-butter croissants (preferably day-old)

→ Pistachio Cream

02 - 4.2 oz unsalted pistachios, shelled
03 - 2.8 oz granulated sugar
04 - 3.5 oz unsalted butter, softened
05 - 1 large egg
06 - 2 tbsp heavy cream
07 - 1 tsp vanilla extract
08 - Pinch of salt

→ Phyllo Crunch

09 - 4 sheets phyllo dough, thawed
10 - 1.4 oz unsalted butter, melted
11 - 2 tbsp granulated sugar
12 - 1 oz chopped pistachios (for garnish)

→ Syrup

13 - 2.7 fl oz water
14 - 1.8 oz granulated sugar
15 - 1 tsp orange blossom water (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, combine water and sugar. Bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in orange blossom water if using, and allow to cool.
03 - In a food processor, finely grind the pistachios with sugar. Add softened butter, egg, heavy cream, vanilla extract, and salt. Process until smooth and creamy.
04 - Slice each croissant horizontally, keeping a hinge so halves remain attached. Lightly brush the interior with the cooled syrup.
05 - Generously spread pistachio cream inside each croissant. Close them and arrange on the prepared baking sheet.
06 - Lay one phyllo sheet flat, brush with melted butter, and sprinkle with sugar. Repeat layering with remaining sheets. Roll loosely into a log and slice thinly to create phyllo shreds.
07 - Place a nest of phyllo shreds atop each stuffed croissant and sprinkle with chopped pistachios.
08 - Bake for 15 to 18 minutes until phyllo is golden and croissants are warm and crisp.
09 - Allow croissants to cool slightly before serving.

# Expert Advice:

01 -
  • The pistachio cream is silky and nutty without ever tasting artificial or heavy.
  • Phyllo dough transforms into something unexpectedly crispy on top, creating two different textures in every bite.
  • You look like you spent hours in a professional kitchen when really you just needed 25 minutes.
02 -
  • Phyllo dough can tear, and that's fine—imperfect shreds actually look more rustic and charming than if you tried to make them uniform.
  • The syrup matters more than you'd think; it keeps the inside tender and prevents the croissant from drying out while the phyllo crisps up.
  • If you're stressed about making pistachio cream from scratch, store-bought pistachio paste works beautifully and no one will know you took the shortcut.
03 -
  • Roasted pistachios taste more complex than raw; if you have the choice, they're worth seeking out.
  • Make the pistachio cream the night before so it has time to firm up slightly in the fridge, which makes it easier to spread without tearing the delicate croissants.
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