Pistachio Cream Croissants (Printable)

Buttery croissants filled with creamy pistachio and topped with golden crunchy phyllo shreds.

# What You 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 - 7 tbsp 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 - 3 tbsp unsalted butter, melted
11 - 2 tbsp granulated sugar
12 - 1 oz chopped pistachios (for garnish)

→ Syrup

13 - 2.7 fl oz water
14 - 0.22 cup granulated sugar
15 - 1 tsp orange blossom water (optional)

# Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, combine water and sugar. Bring to a simmer, stirring to dissolve sugar. Remove from heat, stir in orange blossom water if using, and allow to cool.
03 - In a food processor, pulse pistachios and sugar until finely ground. Add butter, egg, heavy cream, vanilla extract, and salt; process until smooth and creamy.
04 - Horizontally slice each croissant, leaving a hinge to keep halves attached. Lightly brush the interior with cooled syrup.
05 - Generously spread pistachio cream inside each croissant. Close and arrange them on the baking sheet.
06 - Layer one phyllo sheet on a work surface; brush with melted butter and sprinkle with sugar. Repeat with remaining sheets. Roll into a loose log and slice thinly to form phyllo shreds.
07 - Place nests of phyllo shreds atop each filled croissant and sprinkle with chopped pistachios.
08 - Bake for 15 to 18 minutes until phyllo is golden and croissants are crisp and warmed through.
09 - Allow croissants to cool slightly before serving.

# Expert Advice:

01 -
  • They feel like a splurge but come together in under an hour, making you look like the most prepared person at breakfast.
  • The contrast between flaky phyllo crunch and silky pistachio cream is genuinely addictive—once you make them, people will ask for them again.
  • You can use store-bought croissants and pistachio paste if you're short on time, and nobody will know the difference.
02 -
  • If your phyllo tears while layering, don't panic—it happens to everyone, and the finished dish will still look beautiful and taste perfect; just keep building with the pieces you have.
  • The pistachio cream can be made a day ahead and refrigerated, which actually makes assembly day much easier and less stressful than trying to do everything at once.
  • Don't brush the croissant syrup on too heavily, or the pastry will get soggy instead of crispy and flaky.
03 -
  • Use a very sharp knife or even a serrated bread knife to slice the croissants; a dull blade will squish rather than cut cleanly, and you'll lose all those beautiful layers.
  • Keep your phyllo covered while you work—even a minute or two of air exposure can cause it to dry out and become impossible to layer without cracking.
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