Pistachio Cream Croissants (Printable Version)

Buttery croissants filled with smooth pistachio cream and topped with a crunchy phyllo layer.

# Needed Ingredients:

→ Croissants

01 - 8 all-butter croissants (preferably day-old)

→ Pistachio Cream

02 - 4.2 oz unsalted shelled pistachios
03 - 2.8 oz granulated sugar
04 - 3.5 oz 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 - 1.4 oz unsalted butter, melted
11 - 2 tbsp granulated sugar
12 - 1 oz chopped pistachios for garnish

→ Syrup

13 - 2.7 fl oz water
14 - 1.8 oz granulated sugar
15 - 1 tsp orange blossom water (optional)

# Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan. Heat gently, stirring until sugar dissolves. Remove from heat, add orange blossom water if desired, and allow to cool.
03 - Process pistachios and sugar in a food processor until finely ground. Add softened butter, egg, heavy cream, vanilla extract, and salt, blending until smooth and creamy.
04 - Slice croissants horizontally, leaving a hinge to keep halves attached. Lightly brush the interior with cooled syrup.
05 - Spread a generous amount of pistachio cream inside each croissant. Close and place on the prepared baking sheet.
06 - Lay one phyllo sheet flat, brush with melted butter, and sprinkle sugar. Repeat layering with remaining sheets. Roll into a loose log and slice thinly to form phyllo shreds.
07 - Place a nest of phyllo shreds atop each filled croissant. Garnish with chopped pistachios.
08 - Bake for 15 to 18 minutes until phyllo is golden and croissants are warmed through and crisp.
09 - Allow croissants to cool slightly before serving.

# Expert Advice:

01 -
  • The phyllo crunch on top gives you that addictive textural contrast, like every bite is a mini celebration of buttery chaos.
  • Pistachio cream is rich but not heavy, so you can actually eat more than one without feeling guilty.
  • They look fancy enough to serve at a dinner party but come together faster than you'd think.
02 -
  • Day-old croissants are non-negotiable; fresh ones will fall apart the moment you try to slice them horizontally.
  • If your phyllo tears or breaks while layering, keep going—you're creating shreds anyway, and torn pieces actually look more rustic and charming.
  • The pistachio cream can be made a day ahead and stored in the fridge, which saves time on the morning you want to assemble these.
03 -
  • Use roasted pistachios instead of raw if you want a deeper, more intense flavor in the filling.
  • If you're short on time, store-bought pistachio paste works perfectly in place of making the cream from scratch, and honestly no one will know.
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