Pistachio Cream Croissants (Print Version)

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

# What You'll Need:

→ Croissants

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

→ Pistachio Cream

02 - 4.23 oz unsalted pistachios, shelled
03 - 2.82 oz granulated sugar
04 - 3.53 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 - 1.06 oz chopped pistachios (for garnish)

→ Syrup

13 - 2.7 fl oz water
14 - 1.76 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, stirring until sugar dissolves. Remove from heat, add orange blossom water if desired, and let cool.
03 - In a food processor, blend 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. Lightly brush the inside with cooled syrup.
05 - Spread pistachio cream generously inside each croissant and close them. Arrange on the prepared baking sheet.
06 - Place one phyllo sheet, brush with melted butter, sprinkle sugar. Repeat layering with remaining sheets brushing and sugaring each. Roll loosely, then slice thinly into shreds.
07 - Place a nest of phyllo shreds atop each filled croissant. Sprinkle with chopped pistachios.
08 - Bake for 15 to 18 minutes or until the phyllo is golden and croissants are crisp and heated through.
09 - Allow croissants to cool slightly before serving.

# Expert Advice:

01 -
  • They look bakery-worthy but come together faster than you'd expect, turning humble croissants into something truly special.
  • The pistachio cream is rich without being heavy, and the phyllo crunch adds a textural surprise that keeps people reaching for seconds.
02 -
  • Don't skip cooling the syrup—brushing hot liquid onto croissants will steam them and destroy the flakiness you worked to create.
  • Phyllo dries out rapidly once thawed, so keep your workspace organized and cover unused sheets with a barely damp kitchen towel while you work.
03 -
  • If phyllo tears while you're working, don't panic—layer another piece on top and butter the seam; once baked, you won't see any difference.
  • Make the pistachio cream a day ahead and refrigerate it; it actually becomes easier to spread and the flavors meld more beautifully overnight.
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