Pistachio Cream Croissants (Printable Version)

Buttery croissants filled with creamy pistachios and topped with golden, crunchy phyllo shreds.

# Ingredient List:

→ Croissants

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

→ Pistachio Cream

02 - 1 cup unsalted pistachios, shelled
03 - ⅓ cup granulated sugar
04 - 7 tbsp 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 - 3 tbsp unsalted butter, melted
11 - 2 tbsp granulated sugar
12 - ¼ cup chopped pistachios for garnish

→ Syrup

13 - ⅓ cup water
14 - ⅓ cup granulated sugar
15 - 1 tsp orange blossom water (optional)

# Directions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan. Heat until sugar dissolves, then remove from heat, stir in orange blossom water if using, and allow to cool.
03 - In a food processor, finely grind pistachios and sugar. Add softened butter, egg, heavy cream, vanilla extract, and salt. Process until smooth and creamy.
04 - Slice each croissant horizontally, leaving them hinged. Lightly brush the interior with the cooled syrup.
05 - Spread a generous amount of pistachio cream inside each croissant. Close and arrange on the prepared baking sheet.
06 - Lay one phyllo sheet, brush with melted butter, and sprinkle sugar evenly. Repeat with remaining sheets, layering. Roll loosely into a log and slice thinly to create shredded phyllo.
07 - Top each stuffed croissant with a nest of phyllo shreds and sprinkle with chopped pistachios.
08 - Bake for 15 to 18 minutes until the phyllo is golden and the croissants are crisp and warmed through.
09 - Allow croissants to cool slightly before serving.

# Expert Tips:

01 -
  • The croissants stay buttery and flaky while the pistachio cream melts into every layer, creating this almost paradoxical texture.
  • You don't need to make croissants from scratch, but the final result tastes like you spent your whole weekend on pastry dough.
  • The phyllo crunch on top gives you something that satisfies that craving for both indulgence and a little bit of crunch.
02 -
  • The phyllo dough is delicate and tears easily, but those tears don't matter—the layering and buttering create flakiness regardless, so don't stress if your shreds aren't perfect.
  • Room-temperature pistachio cream spreads smoothly without breaking the croissant structure, but cold cream becomes dense and difficult to work with.
  • The orange blossom water is optional, but those who try it almost always ask for it again—start with just a hint, as a little goes a long way.
03 -
  • Cold pistachio cream is your enemy—let it sit at room temperature for five minutes before spreading, and your croissants will thank you.
  • The syrup keeps your croissants from drying out in the oven, but don't oversaturate them or they'll become soggy instead of tender.
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