Pistachio Cream Croissants (Print View)

Buttery croissants filled with smooth pistachio cream and topped with golden crunchy phyllo layers.

# Components:

→ 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 - 1.4 oz unsalted butter, melted
11 - 2 tbsp granulated sugar
12 - 1 oz chopped pistachios (for garnish)

→ Syrup

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

# Directions:

01 - Set oven temperature to 350°F and prepare a baking sheet lined with parchment paper.
02 - Combine water and sugar in a small saucepan. Heat until sugar dissolves and mixture simmers. Remove from heat, stir in orange blossom water if desired, and cool completely.
03 - Process pistachios and sugar in a food processor until finely ground. Add butter, egg, heavy cream, vanilla extract, and salt. Blend until smooth and creamy.
04 - Cut each croissant horizontally, leaving a hinge to keep halves attached. Lightly brush the inside 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 on a surface, brush with melted butter, and sprinkle with sugar. Repeat with remaining sheets, then roll into a loose log and slice thinly to form phyllo shreds.
07 - Place a nest of phyllo shreds atop each filled croissant and garnish with chopped pistachios.
08 - Bake for 15 to 18 minutes until phyllo is golden and croissants are crisp and warmed through.
09 - Allow to cool slightly before serving to enhance flavors and texture.

# Expert Advice:

01 -
  • The pistachio cream is silky and not overly sweet, letting the actual nut flavor shine instead of drowning in sugar.
  • The phyllo crunch adds a completely unexpected textural contrast that makes people ask what you did differently.
  • They're elegant enough for guests but simple enough that you won't stress the night before.
02 -
  • Phyllo dough dries out the instant it's exposed to air, so work quickly and keep unused sheets covered with a damp towel while you're assembling the layers.
  • Day-old croissants are non-negotiable; fresh ones will fall apart when you slice them, and frozen ones won't absorb the syrup properly.
  • Don't over-process the pistachio mixture or the heat from friction will turn it grainy instead of creamy and smooth.
  • The syrup must be completely cool before you brush it inside the croissants, or it will melt the butter in the phyllo prematurely.
03 -
  • If you can find roasted pistachios instead of raw, they'll give the cream a deeper, more toasted flavor that's absolutely worth seeking out.
  • Buy a small container of store-bought pistachio paste if you're short on time; it won't be as fresh, but it'll work in a pinch and saves you the food processor step.
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