Pistachio Cream Croissants (Printer View)

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

# What you'll need:

→ Croissants

01 - 8 all-butter croissants, preferably day-old

→ Pistachio Cream

02 - 4.2 oz unsalted shelled pistachios
03 - 0.28 cup granulated sugar
04 - 0.44 cup unsalted butter, softened
05 - 1 large egg
06 - 2 tablespoons heavy cream
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Phyllo Crunch

09 - 4 sheets phyllo dough, thawed
10 - 2.8 tablespoons unsalted butter, melted
11 - 2 tablespoons granulated sugar
12 - 1.06 oz chopped pistachios for garnish

→ Syrup

13 - 2.7 fluid ounces water
14 - 0.22 cup granulated sugar
15 - 1 teaspoon orange blossom water (optional)

# Method:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, add orange blossom water if desired, and allow to cool.
03 - In a food processor, grind pistachios and sugar until finely ground. Add butter, egg, heavy cream, vanilla extract, and salt. Process until smooth and creamy.
04 - Slice each croissant horizontally, leaving a hinge so halves remain attached. Brush the inside lightly with cooled syrup.
05 - Spread a generous layer of pistachio cream inside each croissant, then close and place on the prepared baking sheet.
06 - Layer one phyllo sheet on a flat surface, brush with melted butter, and sprinkle with sugar. Repeat with remaining sheets. Roll into a loose log and thinly slice to create phyllo shreds.
07 - Place a nest of phyllo shreds atop each filled croissant and sprinkle with chopped pistachios.
08 - Bake for 15 to 18 minutes until the phyllo is golden and croissants are crisp and warmed through.
09 - Allow the croissants to cool slightly before serving.

# Expert Advice:

01 -
  • They taste expensive and elegant but come together in under an hour with mostly pantry ingredients.
  • Day-old croissants get a glorious second life, so nothing goes to waste.
  • The pistachio cream is silky and rich without being heavy, and the phyllo crunch adds a textural surprise that keeps people reaching for another piece.
02 -
  • Day-old croissants are non-negotiable—fresh ones are too delicate and fall apart when you fill them, and this recipe won't work the same way.
  • Don't skip cooling the syrup before brushing it on, or you'll deflate your croissants and soak them into mush.
  • Phyllo dough dries out fast, so work quickly and keep unused sheets under a damp towel while you're layering and buttering.
03 -
  • If you're short on time, store-bought pistachio paste works beautifully in place of making the cream from scratch—just thin it slightly with a little cream and butter.
  • Toast your phyllo shreds separately on a small pan for 8 minutes before topping the croissants if you want maximum crunch and control over color.
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