Pistachio Cream Croissants (Print Version)

Buttery croissants layered with creamy pistachio filling and topped with crunchy toasted phyllo shreds.

# What You'll Need:

→ 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)

# How-To 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 mixture simmers. Remove from heat, stir in orange blossom water if using, and let cool.
03 - In a food processor, blend pistachios and sugar until finely ground. Add butter, egg, heavy cream, vanilla extract, and salt. Process until smooth and creamy.
04 - Slice each croissant horizontally, leaving a hinge to keep halves attached. Lightly brush the inside with cooled syrup.
05 - Spread pistachio cream generously inside each croissant. Close and arrange on the prepared baking sheet.
06 - Lay one phyllo sheet and brush with melted butter, then sprinkle sugar. Repeat with remaining sheets, stacking them. Roll into a loose log and refrigerate briefly to firm. Slice thinly to create phyllo shreds.
07 - Place a nest of phyllo shreds atop each filled croissant. Sprinkle with chopped pistachios.
08 - Bake for 15 to 18 minutes until the phyllo is golden and croissants are warmed through with a crisp exterior.
09 - Allow croissants to cool slightly before serving to enhance texture and flavor.

# Expert Advice:

01 -
  • They look dramatically fancy but come together faster than you'd expect, perfect for when you want to feel like a pastry chef without the stress.
  • The combination of creamy pistachio filling and shattered phyllo topping creates a textural contrast that keeps each bite interesting.
  • Day-old croissants work beautifully here, so you're actually rescuing pastries that might otherwise go stale.
02 -
  • Don't overbake the pistachio cream or it becomes grainy—if you process it for more than a few minutes, the natural oils from the pistachios separate and the texture suffers.
  • Phyllo dough is forgiving once you accept that a few tears are inevitable; even imperfect shreds will crisp up and look intentional on top of the croissant.
  • The syrup brush is your secret weapon for keeping the croissants moist inside while the phyllo crisps outside—don't skip it or the pastry will dry out.
03 -
  • Keep phyllo dough covered with a barely damp kitchen towel while you work—exposed phyllo dries out in minutes and becomes brittle in the wrong way.
  • If the pistachio cream seems too thick, a teaspoon of heavy cream at a time will loosen it to perfect spreading consistency without making it greasy.
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