Pistachio Croissants (Printable)

Buttery croissants filled with creamy pistachio filling, baked until golden and dusted with powdered sugar.

# What You Need:

→ Pistachio Cream

01 - 3.5 ounces shelled unsalted pistachios
02 - 2.8 ounces unsalted butter, softened
03 - 2.8 ounces powdered sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon all-purpose flour
07 - Pinch of salt

→ Assembly

08 - 6 all-butter croissants, preferably day-old
09 - 3 tablespoons simple syrup (optional)
10 - 1 ounce chopped pistachios for garnish
11 - Powdered sugar for dusting

# How-To Steps:

01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, finely grind the pistachios. Add softened butter and powdered sugar; blend until creamy. Add the egg, vanilla, flour, and salt. Blend until smooth and well combined.
03 - Slice each croissant horizontally, leaving a small hinge so they don't separate completely.
04 - Brush the inside of each croissant with simple syrup to keep them moist during baking.
05 - Spread a generous layer of pistachio cream inside each croissant. Close and place on the prepared baking sheet.
06 - Spread a thin layer of the pistachio cream on top of each croissant. Sprinkle with chopped pistachios.
07 - Bake for 15-20 minutes, or until golden and the cream is set.
08 - Let cool slightly, then dust with powdered sugar before serving.

# Helpful Tips:

01 -
  • The pistachio cream transforms ordinary croissants into something that tastes like it came from a French patisserie
  • Using store-bought croissants means you get bakery results with half the effort
  • That vibrant green color peeking through golden pastry makes every serving feel special
02 -
  • Do not overgrind the pistachios or they will turn into pistachio butter instead of a textured cream.
  • If your croissants are very fresh, pop them in a 300°F oven for 5 minutes to dry slightly before filling.
  • The cream expands slightly when baking, so do not overfill or it will spill out the sides.
03 -
  • Toast the pistachios in a dry skillet over medium heat, shaking frequently, until fragrant.
  • Room temperature ingredients blend more easily and give you a smoother cream.

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