Pistachio Cream Croissants (Print)

Buttery croissants filled with smooth pistachio cream and topped with golden toasted phyllo crunch.

# Ingredients:

→ Croissants

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

→ Pistachio Cream

02 - 4.2 oz unsalted shelled pistachios
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)

# Instructions:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat, add orange blossom water if desired, and allow to cool.
03 - Pulse pistachios and sugar in a food processor until finely ground. Add softened butter, egg, heavy cream, vanilla extract, and salt, then blend until smooth and creamy.
04 - Slice each croissant horizontally, keeping a hinge intact. Lightly brush the interior with cooled syrup.
05 - Spread pistachio cream generously inside each croissant, then close and arrange on the prepared baking sheet.
06 - Brush one phyllo sheet with melted butter and sprinkle sugar, layering remaining sheets likewise. Roll into a loose log and slice thinly to form shreds.
07 - Place a nest of phyllo shreds atop each stuffed croissant and garnish with chopped pistachios.
08 - Bake croissants for 15 to 18 minutes until phyllo is golden and croissants are crisp and warm.
09 - Allow croissants to cool slightly before serving.

# Pro Tips:

01 -
  • The pistachio cream tastes like you spent hours toasting and grinding when really you spent minutes in a food processor.
  • That phyllo topping gives you the textural surprise that makes people pause mid-bite and ask what you did.
  • They look impressive enough for guests but honest enough for a solo Tuesday morning with strong coffee.
02 -
  • Don't slice the croissants completely in half or they'll fall apart; that hinge is everything and keeps them whole while you fill them.
  • If your phyllo tears while you're working, don't panic—torn phyllo still bakes up crispy and no one will ever know the difference once it's piled on top.
  • The pistachio cream must be completely cool before you spread it or it'll melt into the croissant and lose its structure.
03 -
  • Toast your phyllo shreds in a dry pan for a minute before layering them on the croissants if you want extra crunch and deeper pistachio flavor.
  • If you can find roasted pistachios instead of raw ones, use them—the deeper, more complex nutty flavor elevates the entire croissant into something almost restaurant-quality.
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