Pistachio Cream Filled Croissants (Printable Version)

Flaky croissants filled with smooth pistachio cream and topped with crunchy toasted phyllo layers.

# What You 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 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)

# Step-by-Step Directions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Combine water and sugar in a small saucepan. Heat until sugar dissolves and mixture simmers. Remove from heat, add orange blossom water if desired, and allow to cool.
03 - In a food processor, finely grind pistachios and sugar. 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 inside with cooled syrup.
05 - Spread a generous layer of pistachio cream inside each croissant, then close and arrange them on the prepared baking sheet.
06 - Place one phyllo sheet on a surface, brush with melted butter, and sprinkle with sugar. Repeat layering with remaining sheets, buttering and sugaring each. Roll into a loose log and slice thinly to create shreds.
07 - Place a nest of phyllo shreds atop each filled croissant and sprinkle with chopped pistachios.
08 - Bake for 15 to 18 minutes, until the phyllo topping is golden brown and croissants are warmed through and crisp.
09 - Allow croissants to cool slightly before serving.

# Expert Advice:

01 -
  • They look restaurant-worthy but the technique is forgiving if you work gently and don't stress about perfection.
  • The pistachio cream is rich enough to make you feel indulged but light enough that you won't feel weighed down afterward.
  • You can make everything ahead except the phyllo crisping, so mornings feel less frantic.
02 -
  • Don't skip brushing that syrup inside the croissants; it's the difference between dry pastry and one that tastes intentional and moist.
  • Phyllo dough is actually less fragile than its reputation suggests—keep it covered with a damp towel, work confidently, and any small tears just add to the charm.
  • Make the pistachio cream the day before if you can; it actually tastes better when the flavors have time to settle.
03 -
  • Roasted pistachios will give you a deeper, more complex flavor than raw ones—it's worth seeking them out if you can find them.
  • If you're short on time, use store-bought pistachio paste instead of making the cream from scratch, though the homemade version really is worth the few minutes it takes.
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