Pistachio Cream Croissants (Printable Version)

Flaky croissants filled with rich pistachio cream, topped by a golden crunchy phyllo layer.

# 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 - 0.14 cup unsalted butter, melted
11 - 2 tablespoons granulated sugar
12 - 1 oz chopped pistachios (for garnish)

→ Syrup

13 - 0.34 cup water
14 - 0.22 cup granulated sugar
15 - 1 teaspoon orange blossom water (optional)

# Steps to Follow:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a small saucepan, combine water and sugar. Bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in orange blossom water if using, and let cool.
03 - Process pistachios and sugar in a food processor until finely ground. Add butter, egg, heavy cream, vanilla extract, and salt, blending until smooth and creamy.
04 - Carefully slice each croissant horizontally, keeping halves attached. Lightly brush the inside with cooled syrup.
05 - Spread a generous layer of pistachio cream inside each croissant, then close and arrange them on the prepared baking sheet.
06 - Lay out one phyllo sheet and brush with melted butter, then sprinkle with sugar. Repeat layering with remaining sheets, buttering and sugaring each. Roll into a loose log and slice thinly to create 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 the phyllo is golden and croissants are warmed through and crisp.
09 - Allow croissants to cool slightly before serving.

# Additional Tips::

01 -
  • The contrast between flaky phyllo and soft pistachio cream is honestly addictive, and it tastes far more impressive than the effort required.
  • Day-old croissants become something entirely new—no waste, pure transformation.
  • You can make the pistachio cream the night before, turning a weekend indulgence into something almost manageable.
02 -
  • Phyllo dough is dramatic and unforgiving, but it responds well to respect—keep unused sheets covered with a damp towel or it'll dry out and shatter in your hands.
  • The syrup is what prevents the croissant from tasting dry, but oversaturating it turns everything into mush, so brush with restraint.
  • Day-old croissants are genuinely better than fresh ones here; fresh croissants are too delicate and will tear apart the moment you try to slice and fill them.
03 -
  • If your phyllo tears while you're working, just patch it with a piece of phyllo and brush over the seam with butter—nobody will know and it bakes perfectly fine.
  • Room-temperature butter is essential for the pistachio cream; cold butter won't blend smoothly and warm butter will make the mixture greasy and separate.
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