Pin It There's something about the smell of butter and pistachios toasting in the oven that stops you mid-morning. I discovered these croissants by accident, really—standing in a Paris café, watching a pastry chef layer phyllo so thin it practically dissolved, then crown it with pistachio cream that looked almost too good to disturb. I came home thinking about it for weeks before finally attempting my own version, and what started as a complicated idea became one of those recipes that tastes far more impressive than the effort it demands.
I made these for my sister's birthday brunch last spring, and watching her face light up when she bit through the phyllo into that creamy pistachio center was worth every minute. She'd been on this pistachio kick, testing different products, and suddenly this pastry felt like it was made just for her. We sat at the kitchen table, coffee getting cold, just talking and eating these croissants until they were gone.
Ingredients
- All-butter croissants (8, preferably day-old): Day-old croissants are your secret weapon—they're less fragile and hold up beautifully to filling without falling apart. If you can only find fresh ones, let them sit uncovered for a few hours.
- Unsalted pistachios (120 g, shelled): The quality here makes all the difference; raw or lightly roasted work equally well, but avoid the heavily salted kind. Buy them whole if possible—ground pistachio can sometimes clump when processed.
- Granulated sugar (80 g for cream, 2 tbsp for phyllo, 50 g for syrup): I measure everything out first so I'm not scrambling mid-recipe when your hands are sticky with butter.
- Unsalted butter (100 g softened for cream, 40 g melted for phyllo): Softened butter means the pistachio cream blends smoothly without any grainy bits. Let it sit on the counter for 20 minutes if you forget to plan ahead.
- Large egg (1): This binds everything together and gives the cream its silky texture; room temperature works best if you have time.
- Heavy cream (2 tbsp): This keeps the pistachio mixture rich without being dense—don't skip it, as it truly changes the mouthfeel.
- Vanilla extract (1 tsp): A small amount rounds out the flavor without making it taste like dessert instead of an elegant breakfast.
- Phyllo dough (4 sheets, thawed): Thaw it in the refrigerator overnight, not on the counter, or it turns into a crumbly mess. Keep the sheets covered with a barely damp towel while working.
- Orange blossom water (1 tsp, optional): If you have it, use it—the subtle floral note feels sophisticated, but the croissants are delicious without it too.
- Chopped pistachios (30 g for garnish): Toast them for a minute in a dry pan if you want an extra layer of flavor and aroma.
- Water (80 ml) and salt (pinch): The water dissolves the sugar for a simple syrup that keeps everything moist, while salt brings out the pistachio flavor.
Instructions
- Set your stage:
- Preheat your oven to 180°C and line a baking sheet with parchment paper. Have all your tools ready—this recipe moves quickly once you start, and there's nothing worse than hunting for the pastry brush mid-step.
- Make the syrup:
- In a small saucepan, combine water and sugar over medium heat, stirring until the sugar completely dissolves. Once it's clear, remove it from heat, stir in the orange blossom water if using, and let it cool—you want it barely warm when you brush it onto the croissants.
- Blend the pistachio cream:
- Pulse the pistachios and sugar in a food processor until they look like coarse breadcrumbs. Add the softened butter, egg, heavy cream, vanilla, and salt, then process until everything is completely smooth and pale green. This should take about 2-3 minutes; you're looking for the texture of thick buttercream.
- Hollow and fill:
- Using a sharp serrated knife, carefully slice each croissant horizontally, being gentle so the two halves stay connected like a book. Brush the inside lightly with the cooled syrup, then spread a generous dollop of pistachio cream into each one—don't be shy here.
- Build the phyllo crunch:
- Lay one phyllo sheet on your work surface, brush it generously with melted butter, and sprinkle with a bit of sugar. Stack the remaining sheets on top, repeating the butter and sugar for each layer. Once they're all stacked, roll them loosely into a log, then slice thinly to create fragile, wispy shreds.
- Top and finish:
- Pile the phyllo shreds loosely on top of each stuffed croissant like a small nest, then sprinkle with the chopped pistachios. The phyllo doesn't need to be perfectly neat—the rumpled look is actually more appealing.
- Bake until golden:
- Place the croissants in the oven and bake for 15–18 minutes, watching toward the end so the phyllo turns golden rather than dark brown. They're done when the pastry is crisp and the croissants have warmed through and smell absolutely incredible.
- Cool slightly before serving:
- Let them rest on the baking sheet for a few minutes so they firm up slightly, but serve them still warm—that's when the flavors are most vibrant.
Pin It These croissants have become the pastry I make when I want someone to feel truly looked after. There's something about a homemade filled pastry that says 'I thought of you' in a way store-bought ones never quite reach. Every time I pull them from the oven, I'm reminded that the best recipes aren't about complexity—they're about intention.
Why Day-Old Croissants Are Worth Finding
Fresh croissants sound better in theory, but they're actually too delicate for this application. Day-old croissants have firmed up just enough to hold the pistachio cream and phyllo topping without collapsing or tearing. If your local bakery sells them, ask about buying yesterday's batch—many places are happy to sell them at a discount, and you're using them in the most delicious way possible. In a pinch, you can leave fresh croissants out on the counter uncovered for several hours, turning them occasionally, to replicate the texture of day-old ones.
The Pistachio Cream: Homemade vs. Shortcut
Making pistachio cream from scratch transforms the entire dish because the flavors are fresher and more vibrant than anything you can buy. But I fully understand the appeal of opening a jar of quality pistachio paste and cutting the work in half. If you go the shortcut route, use about 200g of pistachio paste, reduce the sugar to 40g, add the egg and heavy cream, and skip the vanilla—the paste already has concentrated pistachio flavor. The result won't taste homemade, but it will taste delicious, and honestly, that's what matters most when you're trying to get breakfast on the table.
Serving Suggestions and Storage
These pastries are best eaten within a few hours of baking while the phyllo is still crisp and everything is at that perfect warm temperature. If you must make them ahead, bake them without the phyllo topping, cover them loosely, and add the phyllo about 10 minutes before serving—then pop them back in a 160°C oven just long enough to crisp everything up. They'll keep in an airtight container for up to two days, though I've never actually had any last that long. Pair them with strong coffee, or if it's an indulgent afternoon, a glass of Moscato d'Asti that mirrors the delicate sweetness of the pistachios.
- Toast the chopped pistachios for 2 minutes in a dry pan before sprinkling them on top for an extra depth of flavor.
- If orange blossom water isn't something you keep on hand, a tiny splash of almond extract works beautifully in the syrup instead.
- These are the kind of pastries that look restaurant-quality but taste deeply personal—serve them to people who deserve to feel special.
Pin It There's a particular joy in making something that looks like it required a culinary degree when really it's just butter, pistachios, and a little intentionality. These croissants have a way of becoming the dish people remember long after they've finished eating.
Recipe FAQs
- → What pistachios work best for this filling?
Unsalted, shelled pistachios provide a rich, fresh flavor and smooth texture when blended into the cream.
- → Can I use store-bought pistachio paste instead?
Yes, using pistachio paste speeds up preparation while maintaining a creamy nutty taste.
- → How is the crunchy topping made?
Thin phyllo sheets are brushed with butter and sugar, rolled, sliced into shreds, then toasted atop the croissants for a crisp layer.
- → Why brush the croissants with syrup?
The syrup adds moisture and a subtle sweetness that balances the rich cream and flaky pastry.
- → What is the best way to serve these croissants?
Serve slightly warm to enjoy the creamy interior and crisp topping alongside coffee or a light beverage.