Pistachio Cream Croissants (Printable)

Buttery croissants layered with creamy pistachio filling and a crunchy phyllo topping.

# What You Need:

→ Croissants

01 - 8 all-butter croissants, preferably day-old

→ Pistachio Cream

02 - 1 cup unsalted pistachios, shelled
03 - 6 tablespoons granulated sugar
04 - 7 tablespoons unsalted butter, softened
05 - 1 large egg
06 - 2 tablespoons heavy cream
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Phyllo Crunch

09 - 4 sheets phyllo dough, thawed
10 - 3 tablespoons unsalted butter, melted
11 - 2 tablespoons granulated sugar
12 - 1/4 cup chopped pistachios, for garnish

→ Syrup

13 - 1/3 cup water
14 - 1/4 cup granulated sugar
15 - 1 teaspoon orange blossom water (optional)

# Steps:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves and simmer briefly. Remove from heat, add orange blossom water if using, and allow to cool.
03 - In a food processor, blend pistachios and sugar until finely ground. Add softened butter, egg, heavy cream, vanilla extract, and salt; process until smooth and creamy.
04 - Slice each croissant horizontally, keeping a hinge intact. Lightly brush the interior with cooled syrup.
05 - Generously spread pistachio cream inside each croissant, then close and arrange them on the prepared baking sheet.
06 - Layer phyllo sheets on a work surface, brushing each with melted butter and sprinkling with sugar. Roll the layered sheets loosely, then slice thinly into strips.
07 - Place a nest of phyllo strips atop each stuffed croissant and sprinkle with chopped pistachios.
08 - Bake croissants for 15 to 18 minutes until the phyllo turns golden and croissants are crisp and warmed through.
09 - Allow croissants to cool briefly before serving.

# Expert Tips:

01 -
  • These taste impossibly fancy but come together in under an hour because you're starting with quality store-bought croissants.
  • The pistachio cream is silky and rich enough to feel like an indulgence, but won't overpower the delicate buttery layers.
  • That crispy phyllo topping adds the kind of textural contrast that makes people ask for the recipe before they've even finished eating.
02 -
  • The day-old croissant isn't a shortcut—it's actually essential because fresh croissants are too soft and will compress when you fill them.
  • That syrup brush step seems small but it's the difference between dry croissants and ones that taste like they came from that Paris café; don't skip it or rush it.
03 -
  • Keep your phyllo sheets under a barely damp kitchen towel as you work so they don't dry out and crack before you butter them.
  • Cold pistachio cream is easier to spread without tearing through the delicate croissant interior, so chill it for 15 minutes before filling if you have time.
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