Save to Pinterest There's something about the moment when you bite into a croissant and get that perfect shattering of phyllo on top—it stops you mid-chew. I discovered these pistachio cream croissants on a whim, actually, when I had day-old croissants sitting on my counter and a jar of pistachios I couldn't quite figure out how to use. The combination felt like it shouldn't work, layers of butter and cream stacked on more butter, but somehow it does. Now they're the first thing I make when I want to impress someone without spending all day in the kitchen.
I made these for my neighbor one morning when she mentioned offhandedly that she hadn't had a really good pastry in months. Watching her face light up when she tasted that green pistachio center mixed with the crispy phyllo was one of those quiet kitchen victories that reminds you why cooking for people matters. She asked for the recipe immediately, then asked again three weeks later.
Ingredients
- 8 all-butter croissants (preferably day-old): Day-old croissants work better than fresh because they're firmer and won't tear when you slice and fill them; room-temperature butter in the phyllo will brush more evenly onto them.
- 120 g unsalted pistachios, shelled: Use raw or lightly roasted depending on how intense you want the flavor; the food processor will grind them to a fine powder, which becomes the base of your filling.
- 80 g granulated sugar: This sweetens the pistachio cream without overwhelming the delicate nut flavor.
- 100 g unsalted butter, softened: Softened butter blends into the pistachio mixture smoothly and creates that silky texture.
- 1 large egg: Acts as a binder and gives the cream a slight lift when baked.
- 2 tbsp heavy cream: Keeps the pistachio filling from being too dense and adds richness.
- 1 tsp vanilla extract: A small accent that rounds out the pistachio flavor without being noticeable on its own.
- Pinch of salt: Salt makes pistachios taste more like themselves.
- 4 sheets phyllo dough, thawed: Phyllo becomes crispy and golden, adding that crunchy top layer; always thaw it in the refrigerator the night before.
- 40 g unsalted butter, melted: This brushes between each phyllo layer and helps them crisp up in the oven.
- 2 tbsp granulated sugar (for phyllo): Sprinkle between layers so it caramelizes and adds crunch.
- 30 g chopped pistachios (for garnish): The final garnish adds visual appeal and a little extra pistachio bite.
- 80 ml water: The base for your syrup, which adds moisture and subtle flavor to the inside of the croissants.
- 50 g granulated sugar (for syrup): Sweetens the syrup and helps it coat the inside of each croissant.
- 1 tsp orange blossom water (optional): This is optional but it elevates everything—it adds a floral note that makes people ask what that subtle something is.
Instructions
- Heat your oven and prep your workspace:
- Set the oven to 180°C (350°F) and line your baking sheet with parchment paper so the phyllo won't stick and burn on the edges.
- Make the syrup first:
- In a small saucepan, combine water and sugar, then bring it to a gentle simmer while stirring. Once the sugar dissolves completely, add the orange blossom water if you're using it, then set it aside to cool—you need it to be room temperature before brushing it on the croissants.
- Blend your pistachio cream:
- Pulse the pistachios and sugar in a food processor until they're finely ground and look like coarse flour. Add the softened butter, egg, heavy cream, vanilla, and salt, then process until everything is smooth and creamy—this should take about 2 to 3 minutes.
- Carefully slice and fill:
- Slice each croissant horizontally with a sharp knife, but don't cut all the way through; leave a small hinge connecting the top and bottom so they stay together. Gently open each croissant like a book, lightly brush the inside surfaces with cooled syrup, then spread a generous dollop of pistachio cream inside.
- Arrange on the baking sheet:
- Close each filled croissant and place them evenly spaced on your prepared baking sheet.
- Create the phyllo crunch:
- Lay out one sheet of phyllo, brush it generously with melted butter, then sprinkle lightly with sugar. Layer the remaining three sheets on top, buttering and sugaring each one as you go. Once stacked, roll the phyllo loosely into a log and slice it into thin shreds with a sharp knife—don't worry if some pieces break; the raggedy texture actually looks better.
- Top each croissant:
- Take a small handful of phyllo shreds and gently nest them on top of each croissant, then sprinkle with chopped pistachios for color and extra crunch.
- Bake until golden:
- Bake for 15 to 18 minutes, watching for the phyllo to turn a deep golden color and the croissants to crisp up. They're done when the phyllo shreds feel crackling and the whole thing smells absolutely incredible.
- Cool before serving:
- Let them cool on the baking sheet for a few minutes so the phyllo sets, then transfer to a serving plate or eat them warm.
Save to Pinterest These croissants remind me of the difference between eating something because it's there and eating something because it's an experience. Every layer has a job, and they all come together in about 40 minutes to create something that tastes like you spent all morning on it.
The Phyllo Difference
I used to skip the phyllo crunch layer entirely, thinking the croissant and filling were enough. Then one afternoon I had leftover phyllo thawing on my counter and decided to use it up, and it completely changed the game. The crispy, papery texture on top contrasts so beautifully against the soft, buttery croissant and creamy filling that it actually makes the whole thing feel more refined. It's one of those small additions that takes something good and makes it feel intentional.
Why Orange Blossom Water Matters
Orange blossom water feels fancy and intimidating, but it's honestly just a bottle of concentrated floral water that you use in tiny amounts. A teaspoon in the syrup adds this subtle aromatic note that makes people taste your croissants and wonder what you did differently. It's not overwhelming; it's just there in the background, making everything taste a little more sophisticated than it should. If you can't find it, skip it without guilt, but if you do have access to it, one small bottle will last you through countless batches.
Storing and Serving
These are absolutely best eaten within a few hours of baking while the phyllo is still crispy, but I've kept them in an airtight container for up to two days and they were still good. The phyllo loses some of its crunch by day two, but the croissant stays buttery and the filling stays creamy, so they're still worth eating.
- Pair them with strong coffee or a glass of Moscato d'Asti if you want to feel properly indulgent.
- They're perfect for breakfast, but also work beautifully as a dessert after dinner.
- If you're making these for guests, assemble them the night before and bake them fresh in the morning for maximum impact.
Save to Pinterest There's something quietly wonderful about serving something you made yourself, especially when it tastes this good. These pistachio cream croissants never fail to make people slow down and actually taste what they're eating.
Recipe Questions
- → How do I make the pistachio cream smooth?
Grind pistachios finely in a food processor, then blend with softened butter, sugar, egg, cream, vanilla, and salt until creamy and smooth.
- → Can I use store-bought croissants?
Yes, day-old all-butter croissants work best for stuffing and baking with the pistachio cream and phyllo topping.
- → What is the purpose of the syrup?
The syrup adds moisture and a subtle sweetness, ensuring the pastry remains tender after baking.
- → How is the crunchy topping prepared?
Phyllo sheets are brushed with melted butter and sugar, then rolled, sliced into shreds, and toasted atop the croissants for crispness.
- → Can pistachio cream be prepared ahead?
Yes, the cream can be made in advance and stored refrigerated; it allows flavors to develop and makes assembly easier.