Pistachio Cream Croissants (Print View)

Flaky croissants with rich pistachio cream and a crunchy phyllo topping for a decadent delight.

# Components:

→ 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 tablespoons heavy cream
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Phyllo Crunch

09 - 4 sheets phyllo dough, thawed
10 - 1.4 oz unsalted butter, melted
11 - 2 tablespoons granulated sugar
12 - 1 oz chopped pistachios (for garnish)

→ Syrup

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

# Directions:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan and bring to a simmer, stirring until fully dissolved. Remove from heat, stir in orange blossom water if desired, then 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. Blend until smooth and creamy.
04 - Slice each croissant horizontally, leaving a hinge to keep halves attached. Lightly brush the insides with the cooled syrup.
05 - Generously spread pistachio cream inside the croissants, then close and place them on the prepared baking sheet.
06 - Lay one phyllo sheet flat, brush with melted butter, sprinkle with sugar, then repeat layering with remaining sheets. Roll into a loose log and slice thinly to form phyllo shreds.
07 - Top each filled croissant with a nest of phyllo shreds and garnish with chopped pistachios.
08 - Bake the croissants for 15 to 18 minutes until the phyllo is golden and croissants are crisp and warmed through.
09 - Allow croissants to cool slightly before serving.

# Expert Advice:

01 -
  • The phyllo crunch gives you that satisfying snap that makes people pause mid-bite and ask what you did differently.
  • Homemade pistachio cream tastes nothing like store-bought versions, and guests will taste the difference immediately.
  • Everything comes together in under an hour, which means impressive pastries without needing to plan days ahead.
02 -
  • Phyllo dough hates exposure to air—keep it covered with a damp cloth while you work, or it'll dry out and shatter when you handle it.
  • The syrup should be cool before it touches the croissants, or you'll end up with a soggy mess instead of a pastry you can actually eat.
  • If your pistachio cream seems too loose after processing, don't panic; a few minutes in the refrigerator will firm it right up.
03 -
  • Keep all your ingredients at room temperature before you start—this simple step creates a smoother, more cohesive pistachio cream.
  • The orange blossom water is optional but not really; it adds a sophisticated floral note that makes people ask what the secret ingredient is.
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