Pistachio Croissants (Printable version)

Flaky pastry layers filled with rich pistachio cream, toasted to golden perfection and finished with chopped nuts and powdered sugar.

# What you need:

→ Pistachio Cream

01 - 3.5 ounces shelled unsalted pistachios
02 - 2.8 ounces unsalted butter, softened
03 - 2.8 ounces powdered sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon all-purpose flour
07 - Pinch of salt

→ Assembly

08 - 6 all-butter croissants, preferably day-old
09 - 3 tablespoons simple syrup (optional)
10 - 1 ounce chopped pistachios for garnish
11 - Powdered sugar for dusting

# How To:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Process pistachios in a food processor until finely ground. Add softened butter and powdered sugar, blending until creamy. Incorporate egg, vanilla extract, flour, and salt, processing until mixture is smooth and fully combined.
03 - Cut each croissant horizontally, keeping the back edge intact to create a hinged opening.
04 - Lightly brush the inside of each croissant with simple syrup to maintain moisture during baking.
05 - Spread a generous layer of pistachio cream inside each croissant. Close and arrange on the prepared baking sheet.
06 - Apply a thin layer of pistachio cream over the top surface of each croissant. Sprinkle evenly with chopped pistachios.
07 - Bake for 15 to 20 minutes until surfaces are golden brown and the filling is set.
08 - Allow croissants to cool briefly on the baking sheet. Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • The pistachio cream transforms ordinary croissants into bakery worthy pastries that taste like you spent hours on them
  • Day old croissants actually work better here, absorbing the cream while baking to become incredibly tender
  • One batch makes enough for a brunch crowd or a week of breakfast treats that keep beautifully
02 -
  • Toasting the pistachios for 5 minutes before grinding deepens their flavor, but watch carefully since they go from perfectly toasted to burnt quickly
  • The cream should be spreadable but not runny, and if it feels too soft, chill it for 15 minutes before filling the croissants
03 -
  • Room temperature ingredients blend more easily, so take the butter and egg out at least 30 minutes before starting
  • If the cream seems too thick, add a teaspoon of milk to reach the perfect spreadable consistency

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