Pistachio Croissant

Hey there, fellow pastry enthusiasts! Have you ever had one of those mornings where you bite into a pistachio croissant and just… forget about everything else for a minute? That happened to me last Sunday, and I’ve been obsessed with perfecting my own version ever since.

I first fell in love with pistachio croissants during a trip to this tiny bakery in San Francisco (that I honestly can’t remember the name of now—isn’t that always how it goes?). The owner had learned to make them during his time working in Paris, and the combination of buttery, flaky layers with that rich, nutty pistachio cream was absolutely mind-blowing. So today, I’m sharing my take on this heavenly pastry that took me way too many attempts to get right (my family definitely wasn’t complaining about the test batches though!).

Pistachio Croissant Recipe Snapshot

• Prep Time: 45 minutes (plus 8-24 hours resting time)
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes (plus resting time)
• Servings: 8 croissants
• Calories: 385 per serving
• Difficulty Level: INTERMEDIATE

Why You’ll Love This Recipe

Honestly, where do I even begin? These pistachio croissants are pretty much everything you could want in a breakfast pastry. The outside is shatteringly crisp (I actually woke my husband up once with how loudly I was crunching into one—not even sorry about it). Then you hit those inner layers that are so delicate and buttery they basically melt the second they touch your tongue.

But the real star? That pistachio cream filling. It’s nutty, not too sweet, and has this gorgeous natural green color that makes these croissants look fancy AF even if you’re a beginner baker. The first time I made these, I accidentally used salted pistachios instead of unsalted and was like “welp, there goes $15 worth of nuts.” But you know what? That hint of salt actually balanced the sweetness perfectly! Sometimes the best discoveries come from mistakes.

And while traditional rolled croissants are amazing, there’s something about cutting them open and stuffing them with pistachio cream that takes them to a whole new level. My sister—who claims she “doesn’t like nuts in desserts”—ate three of these in one sitting. So yeah, they’re that good.

Ingredients

For the Croissant Dough:

• 4 cups all-purpose flour (King Arthur is my go-to, but use what you’ve got)
• 1/3 cup granulated sugar
• 4 teaspoons active dry yeast (about 2 packets)
• 2 teaspoons salt (I use kosher salt, but table salt works too)
• 1 1/4 cups cold milk
• 1 1/4 cups (2 1/2 sticks) cold unsalted European-style butter (splurge on the good stuff here—trust me, it matters)

For the Pistachio Cream:

• 1 cup shelled pistachios, unsalted (I buy mine at Trader Joe’s when they’re in stock, otherwise I order online)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract (the real deal, not imitation)
• 1/4 teaspoon almond extract (optional, but adds amazing depth)
• Pinch of salt

For Assembly:

• 1 egg beaten with 1 tablespoon water (for egg wash)
• 1/4 cup roughly chopped pistachios for topping
• 2 tablespoons turbinado sugar (or regular granulated if that’s all you have)

Look, if you can’t find shelled pistachios, you can totally buy them in shells and shell them yourself, but fair warning—it’ll take forever and your fingernails will hate you. Been there, done that, bought the pre-shelled ones next time.

Also, if you’re short on time (or patience), you could use store-bought croissant dough or even those refrigerated crescent rolls in a pinch. The pistachio cream is really what makes these special anyway.

Step-by-Step Instructions

Making the Croissant Dough

1. In a large bowl, mix together the flour, sugar, yeast, and salt. Pour in the cold milk and mix until it forms a shaggy dough. I usually start with a spoon but end up using my hands because it just works better.
2. Turn the dough out onto a lightly floured surface and knead for about 3-5 minutes until smooth. Don’t overdo it—we’re not making bread here! The dough should be soft but not sticky. If it’s sticking to your hands, add a little more flour.
3. Shape the dough into a rectangle (doesn’t have to be perfect—mine never is), wrap it in plastic wrap, and refrigerate for at least 1 hour. This is a good time to check Instagram and immediately regret it when you see someone’s “first attempt” at croissants looking better than your tenth try. Just me? Moving on…
4. While the dough is chilling, prepare your butter block. Place the cold butter between two pieces of parchment paper and beat it with a rolling pin to soften it slightly. Then shape it into a rectangle about 7×10 inches. This is weirdly satisfying, especially if you’ve had a rough day.
5. Roll out the chilled dough on a floured surface into a rectangle about 10×18 inches. Place the butter block in the center and fold the dough over it like an envelope (top third down, bottom third up). Pinch the edges to seal the butter inside.
6. Now comes the fun part (and by fun, I mean potentially frustrating but ultimately rewarding). Roll the dough out again into a rectangle about 10×24 inches. Fold it in thirds like a letter. This is your first “turn.” Wrap it up and refrigerate for at least 1 hour.
7. Repeat this rolling and folding process two more times, chilling the dough for at least 30 minutes between each turn. By the third turn, you should start seeing those gorgeous layers forming. The first time I made croissants, I got impatient and skipped the chilling between turns. Big mistake. HUGE. The butter started melting and oozing everywhere. So learn from my fail and don’t rush this part!
8. After the final turn, wrap the dough and refrigerate overnight, or for at least 8 hours. I know, I know—the waiting is torture, but it’s SO worth it.

Making the Pistachio Cream

1. Toast the pistachios in a dry skillet over medium heat for about 5 minutes, stirring frequently. They should smell fragrant but not burn. And seriously, watch them like a hawk because they go from perfectly toasted to burnt in approximately 2.5 seconds.
2. Let the pistachios cool completely, then pulse them in a food processor until finely ground. Be careful not to over-process or you’ll end up with pistachio butter (which, honestly, isn’t the worst thing that could happen).
3. In a medium bowl, cream together the butter and sugar until light and fluffy. Add the ground pistachios, egg, vanilla extract, almond extract if using, and salt. Mix until well combined. The mixture should be spreadable but not runny.
4. Cover and refrigerate until ready to use. This can be made a day ahead if you want to break up the work.

Assembling and Baking

1. The next day, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.
2. On a lightly floured surface, roll the dough out into a large rectangle about 10×20 inches and about 1/4 inch thick.
3. Using a sharp knife or pizza cutter, trim the edges to make them straight (snack on these scraps while you work—baker’s privilege!). Then cut the dough into triangles about 4 inches wide at the base and 8 inches tall.
4. Instead of rolling these up right away like traditional croissants, we’re going to do something a little different. Take each triangle and make a small cut in the center of the base, then gently stretch the dough.
5. Place about a tablespoon of pistachio cream near the base of each triangle. Don’t overfill or you’ll have a mess on your hands (literally—I learned this the hard way when I got greedy with the filling and it all squeezed out).
6. Now roll up each triangle starting from the base and curving the ends inward to form a crescent shape. Place the croissants on baking sheets lined with parchment paper, making sure to leave enough space between them.
7. Cover loosely with plastic wrap and let rise at room temperature for 1-2 hours, or until noticeably puffy. They won’t double in size, but they should look less dense.
8. Preheat your oven to 375°F (190°C). Brush the croissants with egg wash, sprinkle with chopped pistachios and turbinado sugar.
9. Bake for 20-25 minutes, or until golden brown. My oven has hot spots (don’t they all?), so I rotate the baking sheets halfway through.
10. Remove from the oven and try—TRY—to let them cool for at least 10 minutes before diving in. I’ve burned the roof of my mouth more times than I care to admit because I have zero patience when it comes to fresh-baked croissants.

Variations & Storage

So you’ve mastered the basic pistachio croissant (high five!), but want to switch things up? I’ve got you covered.

My husband is a chocolate fiend, so sometimes I add a few chocolate chips to the pistachio cream. The combination is ridiculous—like Nutella’s sophisticated cousin. My friend Sarah adds a thin layer of raspberry jam under the pistachio cream, which gives a nice tartness that cuts through the richness.

For a more Middle Eastern twist, try adding a pinch of cardamom and a little orange zest to the pistachio filling. I served these at a brunch last year and my friend’s mom asked for the recipe, which is basically the highest compliment ever.

As for storing these babies—if you actually have any left (big if)—keep them in an airtight container at room temperature for up to 2 days. They’re definitely best on day one though, when the contrast between the crisp exterior and soft interior is at its peak.

You can also freeze the unbaked, shaped croissants. Just place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. When you’re ready to bake, let them thaw and rise overnight in the refrigerator, then bring to room temperature for about an hour before baking.

Oh, and a little storage horror story: once I put my leftover pistachio croissants in a container while they were still warm and—rookie mistake—the condensation made them soggy by morning. I still ate them, obviously, but learn from my fail.

Pistachio Croissants

These homemade pistachio croissants are a perfect combination of buttery, flaky layers and a rich pistachio cream filling. A delicious breakfast pastry that will leave you craving more!

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Course: Breakfast

Cuisine: French

Keyword: breakfast pastry, croissant dough, flaky croissants, homemade croissants, pistachio cream, pistachio croissants

Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 croissants

Calories: 385kcal

Author: info.thekitcheen

Equipment

• Rolling Pin
• Food processor
• Skillet
• Baking sheets
• Parchment paper
• Plastic wrap

Ingredients

For the Croissant Dough:

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 4 teaspoons active dry yeast about 2 packets
• 2 teaspoons salt
• 1 1/4 cups cold milk
• 1 1/4 cups 2 1/2 sticks cold unsalted European-style butter

For the Pistachio Cream:

• 1 cup shelled pistachios unsalted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract optional
• Pinch of salt

For Assembly:

• 1 egg beaten with 1 tablespoon water for egg wash
• 1/4 cup roughly chopped pistachios for topping
• 2 tablespoons turbinado sugar or regular granulated sugar

Instructions

Making the Croissant Dough:

• Mix the flour, sugar, yeast, and salt in a large bowl. Add cold milk and stir until a shaggy dough forms. Knead for 3-5 minutes until smooth. Refrigerate for at least 1 hour.

Prepare Butter Block:

• Place cold butter between parchment paper and beat with a rolling pin to soften. Shape into a rectangle (7×10 inches).

Roll Dough and Fold:

• Roll dough to 10×18 inches, place butter in the center, fold the dough over, and seal. Roll to 10×24 inches and fold into thirds. Chill for 1 hour. Repeat two more times, chilling for 30 minutes between folds. Refrigerate overnight.

Make Pistachio Cream:

• Toast pistachios in a dry skillet, then pulse in a food processor. Cream together butter and sugar, then add ground pistachios, egg, vanilla, almond extract, and salt. Refrigerate.

Assemble Croissants:

• Roll dough into a 10×20 inch rectangle. Cut into triangles, make a small cut at the base, and fill with pistachio cream. Roll up into croissant shape.

Bake:

• Brush croissants with egg wash, sprinkle with pistachios and sugar. Bake at 375°F (190°C) for 20-25 minutes until golden brown. Let cool slightly before serving.

Notes

You can use store-bought croissant dough to save time.

Experiment by adding chocolate chips, raspberry jam, or cardamom to the filling for variations.

Store in an airtight container for up to 2 days, or freeze unbaked croissants for later use.

Nutrition

Calories: 385kcal | Carbohydrates: 45g | Protein: 7g | Fat: 19g | Cholesterol: 40mg | Sodium: 175mg | Potassium: 200mg | Fiber: 3g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

FAQ Section

What do pistachio croissants taste like?

So, pistachio croissants taste like buttery, flaky heaven with nutty, slightly sweet pistachio cream that’s just chef’s kiss. Honestly, if you like regular croissants and you like pistachios, you’re going to LOVE these. The contrast between the crisp, buttery layers and the creamy, nutty filling is just mind-blowing. They’re less sweet than an almond croissant but have a more complex flavor that keeps you coming back for more.

How to make pistachio croissants?

Well, as you’ve seen above, there are basically three parts to making pistachio croissants: 1) making the laminated dough (that’s the folding butter into dough part), 2) preparing the pistachio cream filling, and 3) shaping and baking. The trickiest part is probably getting the lamination right—that’s what gives you those gorgeous flaky layers. The key is keeping everything cold and being patient with all the folding and chilling steps. If you’re super new to baking, you might want to try using store-bought puff pastry your first time, just to get the hang of the filling and shaping.

Are pistachio croissants healthy?

Umm, define “healthy”? 😂 Look, these are definitely a treat. They’re made with a good amount of butter and sugar, so they’re not exactly kale salad. But pistachios are actually one of the healthier nuts, with protein, fiber, and healthy fats. I like to think of these as “soul food”—maybe not nutritionally optimal, but definitely good for the soul. Everything in moderation, right? (She says, reaching for her third croissant…)

What is the name of the Italian pistachio croissant?

The Italian version is often called “cornetto al pistacchio.” Cornettos are similar to croissants but typically a bit less flaky and slightly sweeter. They’re a popular breakfast item in Italy, especially in Sicily where pistachios are a big deal. I had one in Rome once that changed my life—no exaggeration.

What is the famous Italian pistachio?

The crème de la crème of pistachios comes from Bronte, a town in Sicily. These Bronte pistachios (pistacchio di Bronte) are known for their intense flavor and vibrant green color. They’re so special they even have protected designation of origin status in the EU. They’re also stupid expensive, but if you ever get the chance to try them, DO IT. If you’re feeling fancy, you can order them online for this recipe, but honestly, good-quality regular pistachios will work beautifully too.

Final Thoughts on Perfect Pistachio Croissants

So there you have it—my somewhat obsessive journey to pistachio croissant perfection. I actually made these for my mom’s birthday breakfast last month, and she said they were better than the ones from her favorite bakery. I’m pretty sure she was just being nice, but I’ll take it!

If you try this recipe, I’d love to hear how it turns out for you. Did you stick to the classic version or try one of the variations? Did you manage to have enough self-control to actually have leftovers to store? Because that would be impressive.

And remember, even if your croissants don’t look picture-perfect the first time (or the fifth time—no judgment), they’re still going to taste amazing. There’s something magical about the combination of butter, flour, and pistachios that’s pretty much impossible to mess up completely.

Happy baking, and may your layers be flaky and your pistachio cream be plentiful!