Pistachio Cream Croissants
Flaky buttery croissants filled with rich pistachio cream and topped with crispy golden phyllo crunch. A bakery-style French dessert perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 18 Minutes
- Total Time: 43 Minutes
- Yield: 8 Servings
- Category: Sweet Cravings
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Croissants
8 all-butter croissants (preferably day-old)
Pistachio Cream
4.2 oz (120 g) unsalted shelled pistachios
2.8 oz (80 g) granulated sugar
3.5 oz (100 g) unsalted butter, softened
1 large egg
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt
Phyllo Crunch
4 sheets phyllo dough, thawed
1.4 oz (40 g) unsalted butter, melted
2 tbsp granulated sugar
1 oz (30 g) chopped pistachios, for garnish
Syrup
2.7 fl oz (80 ml) water
1.8 oz (50 g) granulated sugar
1 tsp orange blossom water (optional)
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Syrup
In a small saucepan, combine water and sugar. Bring to a gentle simmer, stirring until the sugar dissolves completely. Remove from heat and stir in orange blossom water if using. Let cool.
Make the Pistachio Cream
Place pistachios and sugar in a food processor and pulse until finely ground. Add softened butter, egg, heavy cream, vanilla extract, and salt. Blend until smooth and creamy.
Prepare the Croissants
Slice each croissant horizontally, leaving a hinge intact. Lightly brush the inside surfaces with the cooled syrup.
Fill the Croissants
Spread a generous amount of pistachio cream inside each croissant. Close gently and arrange on the prepared baking sheet.
Create the Phyllo Crunch
Lay one sheet of phyllo dough on a work surface. Brush with melted butter and sprinkle lightly with sugar. Repeat with remaining sheets. Roll loosely into a log and slice thinly to create delicate shreds.
Top the Croissants
Place a nest of phyllo shreds on top of each filled croissant. Sprinkle with chopped pistachios.
Bake
Bake for 15–18 minutes, or until the phyllo topping is golden brown and the croissants are crisp and warmed through.
Cool and Serve
Allow croissants to cool slightly before serving.
Notes
Day-old croissants work best because they absorb the syrup without becoming soggy.
For extra pistachio flavor, add a few drops of pistachio extract to the cream.
Orange blossom water adds a subtle floral note but can be omitted.
Store leftovers in an airtight container and reheat briefly before serving.
Garnish with powdered sugar for a bakery-style presentation.
Find it online: https://allrecipesmade.com/pistachio-cream-croissants/
