Are you ready to elevate your pastry game? The Pistachio Croissant combines flaky croissants with a creamy pistachio filling for a delightful treat. This recipe is perfect for breakfast, brunch, or a sweet afternoon snack. Let’s dive into why you should make these tasty croissants and how you can whip them up in your kitchen.

Why Make This Recipe

Pistachio Croissants are not just any pastry; they are a unique twist on a classic favorite. The rich flavor of pistachios adds a wonderful nutty taste that pairs perfectly with the buttery layers of croissant pastry. Plus, who doesn’t love a warm croissant fresh from the oven? Making these at home lets you enjoy bakery-quality treats anytime.

How to Make Pistachio Croissant

Ingredients:

For the Pistachio Filling (Frangipane-style)

• 1 cup shelled unsalted pistachios (preferably roasted)
• ½ cup granulated sugar
• ½ cup unsalted butter (softened)
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 teaspoon almond extract (optional but recommended)

For the Simple Syrup (to moisten croissants)

• ½ cup water
• 2 tablespoons sugar
• ½ teaspoon vanilla extract or orange blossom water

Optional Toppings

• Crushed pistachios
• Powdered sugar for dusting
• Pistachio glaze (pistachio paste + powdered sugar + a bit of milk)

Directions:

Step 1: Prepare the Syrup
In a small saucepan, combine the water and sugar. Heat until the sugar dissolves. Add vanilla or orange blossom water. Let it cool.

Step 2: Make the Pistachio Filling
In a food processor, pulse the pistachios and sugar until finely ground. Add softened butter, egg, flour, and almond extract. Blend until creamy and smooth.

Step 3: Assemble the Croissants
Slice the croissants in half horizontally. Lightly brush both halves with syrup. Spread the pistachio filling inside and reassemble. Optionally, spread a little more on top.

Step 4: Bake
Place the croissants on a lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes, or until golden brown and crisp on top.

Step 5: Finish
Dust with powdered sugar, sprinkle with crushed pistachios, or drizzle with pistachio glaze.

How to Serve Pistachio Croissant

Serve these Pistachio Croissants warm for the best experience. They’re great on their own or paired with coffee or tea. You can also serve them as a fancy breakfast option at brunch gatherings.

How to Store Pistachio Croissant

To keep your croissants fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. You can even freeze them! Just wrap in plastic wrap and aluminum foil for up to a month. Reheat in the oven for a few minutes to restore their crispiness.

Tips to Make Pistachio Croissant

• Consider using roasted pistachios for a richer flavor.
• For a unique taste, try adding a sprinkle of sea salt on top before baking.

Variation

Feel free to experiment with different nuts in the filling. Almonds or hazelnuts can provide a delightful change while maintaining that sweet, nutty flavor.

FAQs

1. Can I use store-bought croissants?
Absolutely! Using store-bought croissants can save time while still allowing you to enjoy the delicious pistachio filling.

2. How can I make the pistachio filling smoother?
Make sure to blend the mixture well until fully combined. You can also add a touch more butter if needed.

3. What do I do if I don’t have almond extract?
You can skip the almond extract or substitute it with vanilla extract for a slightly different flavor.

Now you have everything you need to make delicious Pistachio Croissants at home! Enjoy your baking adventure and indulge in these delightful treats.

Pistachio Croissant

A delightful pastry that combines flaky croissants with a creamy pistachio filling, perfect for breakfast, brunch, or a sweet afternoon snack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 pieces

Course: Breakfast, Brunch, Snack

Cuisine: Bakery, French

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Pistachio Filling

• 1 cup shelled unsalted pistachios (preferably roasted) Preferably roasted for richer flavor.
• ½ cup granulated sugar
• ½ cup unsalted butter (softened) Make sure it's softened for easy blending.
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 teaspoon almond extract (optional but recommended) Can substitute with vanilla extract if needed.

For the Simple Syrup

• ½ cup water
• 2 tablespoons sugar
• ½ teaspoon vanilla extract or orange blossom water Vanilla is preferred for a classic taste.

Optional Toppings

• Crushed pistachios For additional crunch and flavor.
• Powdered sugar for dusting Adds a nice finishing touch.
• Pistachio glaze (pistachio paste + powdered sugar + a bit of milk) For an optional decorative glaze.

Method

 

Prepare the Syrup

1. In a small saucepan, combine the water and sugar. Heat until the sugar dissolves. Add vanilla or orange blossom water. Let it cool.

Make the Pistachio Filling

1. In a food processor, pulse the pistachios and sugar until finely ground. Add softened butter, egg, flour, and almond extract. Blend until creamy and smooth.

Assemble the Croissants

1. Slice the croissants in half horizontally. Lightly brush both halves with syrup. Spread the pistachio filling inside and reassemble. Optionally, spread a little more on top.

Bake

1. Place the croissants on a lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes, or until golden brown and crisp on top.

Finish

1. Dust with powdered sugar, sprinkle with crushed pistachios, or drizzle with pistachio glaze.

Notes

Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze wrapped in plastic wrap and aluminum foil for up to a month. Reheat in the oven for a few minutes for crispiness. For a unique taste, consider adding a sprinkle of sea salt on top before baking.