Flaky Butter Pistachio Croissants (Print Version)
Buttery croissants filled with creamy pistachio filling, baked until golden
# 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
# Directions:
01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, finely grind the pistachios. Add softened butter and powdered sugar; blend until creamy. Add the egg, vanilla, flour, and salt. Blend until smooth and well combined.
03 - Slice each croissant horizontally, leaving a small hinge so they don't separate completely.
04 - Brush the inside of each croissant with simple syrup to keep them moist during baking.
05 - Spread a generous layer of pistachio cream inside each croissant. Close and place on the prepared baking sheet.
06 - Spread a thin layer of the pistachio cream on top of each croissant. Sprinkle with chopped pistachios.
07 - Bake for 15–20 minutes, or until golden and the cream is set.
08 - Let cool slightly, then dust with powdered sugar before serving.
# Expert Tips:
01 -
- The homemade pistachio cream puts bakery versions to shame
- Dayold croissants transform into something extraordinary
- Your whole home will smell like a French patisserie
02 -
- Overgrinding the pistachios turns them into paste which makes the cream too heavy and dense
- Warm croissants are harder to slice neatly so let them cool slightly if freshly baked
- The cream sets as it cools so resist cutting into them immediately for cleaner slices
03 -
- Grind a small handful of extra pistachios and mix them into the cream for texture
- Brush the tops with melted butter halfway through baking for extra golden color