Pistachio Cream Croissants (Print Version)

Flaky croissants filled with creamy pistachio and topped with toasted phyllo crunch.

# 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 - 1.75 oz granulated sugar
15 - 1 tsp orange blossom water (optional)

# How to Make It:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - In a small saucepan, combine water and sugar. Heat until sugar dissolves and mixture simmers. Remove from heat, stir in orange blossom water if desired, and allow to cool.
03 - In a food processor, finely grind pistachios and sugar. Add softened butter, egg, heavy cream, vanilla, and salt, then process until smooth and creamy.
04 - Horizontally slice each croissant, leaving a hinge intact. Lightly brush the interior with the cooled syrup.
05 - Generously spread pistachio cream inside each croissant, then close and arrange on the prepared baking sheet.
06 - Layer one phyllo sheet and brush with melted butter, then sprinkle with sugar. Repeat for remaining sheets. Roll the layered stack into a loose log and slice thinly to create 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 topping is golden and croissants are crisp and heated through.
09 - Allow croissants to cool slightly before serving.

# Expert Advice:

01 -
  • The phyllo topping gives you that crackling texture against soft pastry—a contrast that keeps your teeth happy.
  • Pistachio cream is forgiving and tastes far more complicated than the actual effort involved.
  • It's the kind of thing you can pull together in under an hour that feels like you spent all morning on it.
02 -
  • Don't overbake the phyllo—the difference between golden and burnt is about 30 seconds, so stay in the kitchen and watch.
  • If your pistachio cream seems grainy, you either didn't process it long enough or your butter wasn't soft enough. Process it longer, and it'll come together.
  • These are genuinely better fresh, but stored in an airtight container they'll keep for two days. The phyllo will lose some crackle by day two, but the pastry itself improves slightly as the flavors settle.
03 -
  • If you can't find phyllo or it intimidates you, use store-bought pistachio paste to skip the food processor step—your cream will be smoother, less textured, but equally delicious and slightly faster.
  • Roasted pistachios versus raw is a choice about depth—roasted gives you a warmer, slightly more caramelized flavor that feels more luxurious. Raw pistachios taste brighter and more delicate. Choose based on your mood.
Return