Pistachio Cream Croissants (Printable)

Buttery croissants filled with pistachio cream and topped with crunchy toasted phyllo.

# What you need:

→ Croissants

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

→ Pistachio Cream

02 - 4.2 oz unsalted pistachios, shelled
03 - 0.28 cup 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 - 1.41 oz unsalted butter, melted
11 - 2 tbsp granulated sugar
12 - 1 oz chopped pistachios (for garnish)

→ Syrup

13 - 2.7 fl oz water
14 - 0.18 cup granulated sugar
15 - 1 tsp orange blossom water (optional)

# Directions:

01 - Set the oven temperature to 350°F and line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan. Heat 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, pulse pistachios and sugar until finely ground. Add butter, egg, heavy cream, vanilla extract, and salt. Process until smooth and creamy.
04 - Cut each croissant horizontally, leaving a hinge to keep halves attached. Brush the inside surfaces lightly with cooled syrup.
05 - Spread a generous portion of pistachio cream inside each croissant. Close them and arrange on the prepared baking sheet.
06 - Place one phyllo sheet on a flat surface, brush with melted butter, then sprinkle sugar. Repeat layering remaining sheets similarly. Roll sheets into a loose log and slice thinly to create shreds.
07 - Top each filled croissant with a nest of phyllo shreds. Sprinkle chopped pistachios over the top.
08 - Bake for 15 to 18 minutes until phyllo is golden and croissants are crisp and warmed through.
09 - Allow croissants to cool slightly before serving.

# Expert Advice:

01 -
  • The pistachio cream is silky and rich enough to feel indulgent without being heavy.
  • That crispy phyllo topping stays crunchy even after the croissant warms up, which shouldn't work but somehow does.
  • It's fancy enough to impress guests but really just clever assembly of a few quality components.
02 -
  • Day-old croissants are essential—fresh ones tear apart when you try to slice them, which I discovered in the most frustrating way possible.
  • The pistachio cream must be completely smooth or your guests will taste grittiness, so don't skip the food processor step or try to make it by hand.
  • Phyllo dough is temperamental and demands that you use melted butter on every single layer, otherwise it won't crisp up properly and will taste chewy instead of shatteringly crisp.
03 -
  • If you can find roasted pistachios instead of raw ones, use them—they'll give your cream an even deeper, more complex flavor that tastes like it took hours to develop.
  • A shortcut that actually works: use quality store-bought pistachio paste instead of making the cream from scratch, which saves time without sacrificing much flavor.
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