Pistachio Cream Croissant (Printable Version)

All-butter croissants filled with silky pistachio cream, baked until crisp and topped with chopped pistachios.

# What You'll Need:

→ Croissants

01 - 4 large all-butter croissants, preferably day-old

→ Pistachio cream

02 - 3.5 ounces (about 3/4 cup) unsalted shelled pistachios
03 - 5 tablespoons granulated sugar
04 - 5 tablespoons plus 2 teaspoons unsalted butter, softened
05 - 1 large egg
06 - 1 tablespoon heavy cream
07 - 1/2 teaspoon pure vanilla extract
08 - Pinch of fine salt

→ Topping and decoration

09 - 2 tablespoons chopped pistachios
10 - 2 tablespoons powdered sugar, for dusting

# How to Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a food processor, pulse the pistachios with the granulated sugar until finely ground. Add the softened butter, egg, heavy cream, vanilla and a pinch of salt; process until the mixture is smooth and spreadable.
03 - Carefully slice each croissant horizontally, leaving a hinge so they open like a book.
04 - Generously spread the pistachio cream inside each croissant, then close them gently to retain the filling.
05 - Place the filled croissants on the prepared sheet; pipe or spread a little additional pistachio cream on top of each for a decorative finish.
06 - Bake for 15 to 20 minutes, until the pastries are crisp and the pistachio cream is lightly golden on top.
07 - Remove from the oven and let rest briefly. Sprinkle with chopped pistachios and dust with powdered sugar before serving slightly warm.

# Expert Advice:

01 -
  • Crushing pistachios releases an aroma that turns your kitchen into the coziest French patisserie—no plane ticket required!
  • The way the cream seeps into the flaky croissant layers is exactly why this recipe keeps making a return in our weekend lineup.
02 -
  • If you overfill, the cream can leak out and scorch before the centers set—less is surprisingly more.
  • Blitzing pistachios too far turns them into paste; pulse until just sandy for the dreamiest filling.
03 -
  • Always scrape down your food processor for an even cream—lumpy filling is a mood-breaker.
  • A pinch of salt in both cream and topping ties every bite together, making the flavor pop.
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