Pistachio Cream Croissants (Printable View)

Buttery croissants filled with smooth pistachio cream, topped with golden phyllo shreds.

# What You'll Need:

→ 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)

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan. Bring to a simmer while stirring until sugar dissolves. Remove from heat, stir in orange blossom water if using, and allow to cool.
03 - Process pistachios and sugar in a food processor until finely ground. Add softened butter, egg, heavy cream, vanilla extract, and salt; blend until smooth and creamy.
04 - Slice each croissant horizontally, keeping a hinge so halves remain attached. Lightly brush the interior with cooled syrup.
05 - Spread a generous layer of pistachio cream inside each croissant. Close them and arrange on the prepared baking sheet.
06 - Lay one phyllo sheet, brush with melted butter, and sprinkle sugar. Repeat layering with remaining sheets, buttering and sugaring each. Roll loosely into a log and slice thinly to produce phyllo 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 turns golden and croissants are crisp and heated through.
09 - Allow croissants to cool briefly before serving.

# Expert Tips:

01 -
  • The pistachio cream is silky and rich without being heavy, making you feel indulgent without guilt.
  • Phyllo shreds on top add an unexpected textural contrast that keeps every bite interesting.
  • You're using a simple syrup to keep the croissants tender inside while they crisp up outside, which is genuinely genius.
02 -
  • If your pistachio cream seems too thick, add heavy cream one tablespoon at a time until it reaches a spreadable consistency—it should be thick enough to hold its shape but smooth enough to coat a knife.
  • Don't skip the cooling step for the syrup; brushing hot syrup on cold croissants can cause the butter layers to separate unevenly and you'll lose that structural integrity you're counting on.
  • Phyllo dries out the moment it hits air, so work quickly when you're layering and buttering it, and if a sheet tears or shatters, don't worry—torn phyllo still crisps beautifully.
03 -
  • Use roasted pistachios if you want a deeper, more intense flavor—raw ones taste cleaner and more delicate, so choose based on your mood.
  • If you want to cut corners without sacrificing quality, use store-bought pistachio paste instead of making your own cream; just thin it with a little heavy cream and skip the egg for a simpler version.
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