Name: Pistachio Croissant
Prep time: 30 min
Cook time: 20 min
Total time: 7 h
Ingredients: For the Croissant Dough:; 3 cups all-purpose flour (or bread flour); 1/4 cup granulated sugar; 1 tsp salt; 2 1/4 tsp active dry yeast; 1 cup cold unsalted butter (high-fat, European-style preferred); 3/4 cup cold milk (or water); For the Pistachio Cream Filling:; 1 cup ground pistachios (or pistachio paste); 1/2 cup powdered sugar; 1/4 cup almond flour; 1/4 cup unsalted butter (softened); 1 egg; 1 tsp vanilla extract; For Assembly & Garnish:; 1 egg (for egg wash); 2 tbsp crushed pistachios (for topping); 2 tbsp honey or simple syrup (optional, for glaze)

Flaky, buttery croissants filled with rich pistachio cream and topped with crushed pistachios make for a luxurious French pastry experience. I like making these for a fancy breakfast, brunch, or just as a decadent treat to indulge in any time of day. Each bite melts in the mouth with a delicate crunch and nutty sweetness.

Pistachio Croissant

Why You’ll Love This Recipe

I love how this recipe combines the elegance of French pastry with the earthy richness of pistachios. The layers are crisp and tender, the pistachio cream is smooth and flavorful, and the final drizzle of honey glaze adds just the right amount of shine and sweetness. It’s also a fun baking project with rewarding results that feel straight out of a Parisian bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Croissant Dough:

3 cups all-purpose flour (or bread flour)
¼ cup granulated sugar
1 tsp salt
2 ¼ tsp active dry yeast
1 cup cold unsalted butter (high-fat, European-style preferred)
¾ cup cold milk (or water)

For the Pistachio Cream Filling:

1 cup ground pistachios (or pistachio paste)
½ cup powdered sugar
¼ cup almond flour
¼ cup unsalted butter (softened)
1 egg
1 tsp vanilla extract

For Assembly & Garnish:

1 egg (for egg wash)
2 tbsp crushed pistachios (for topping)
2 tbsp honey or simple syrup (optional, for glaze)

Directions

Prepare the Dough:

In a large bowl, I mix the flour, sugar, salt, and yeast.
I add the cold butter and milk, kneading until a smooth dough forms.
I cover and let it rise for 2 hours, then refrigerate for at least 4 hours or overnight.

Laminate the Dough:
4. I roll the chilled dough into a rectangle, place cold butter in the center, fold the dough over, and roll it out again.
5. I fold the dough into thirds like a letter and chill for 30 minutes. I repeat this process 3–4 times, chilling in between.

Shape & Fill the Croissants:
6. I roll the dough into a thin rectangle and cut it into triangles.
7. I spread pistachio cream on the wide end of each triangle, then roll from base to tip.
8. I place them on a baking sheet, cover, and proof for 1–2 hours until doubled in size.

Bake & Garnish:
9. I preheat the oven to 375°F (190°C).
10. I brush the croissants with egg wash and bake for 18–22 minutes until golden brown.
11. Once cooled, I drizzle with honey glaze and sprinkle with crushed pistachios.

Servings and timing

This recipe makes 12 croissants. It takes about 30 minutes of prep time, 20 minutes to bake, and around 6 hours of chilling, for a total of 7 hours. The extended resting and chilling times are what give the croissants their signature flaky texture.

Variations

I sometimes like to add mini chocolate chips to the pistachio filling for a twist on the classic flavor. For a vegan option, I swap out the dairy butter for plant-based butter and use a flax egg instead of a regular egg. A drizzle of dark chocolate on top also makes a beautiful and tasty addition.

Storage/reheating

At room temperature, I keep them in an airtight container for up to 2 days. In the fridge, they last up to 5 days—I reheat them before serving to bring back the flakiness. For longer storage, I wrap them individually and freeze for up to 2 months. To reheat, I place them in the oven at 350°F (175°C) until warmed through.

FAQs

How do I know when the croissants are fully proofed?

I look for them to be puffed up and slightly jiggly when the tray is gently shaken. They should almost double in size.

Can I make the dough in advance?

Yes, I often make the dough the day before and keep it chilled overnight, which also improves the flavor.

What’s the best way to grind pistachios for the filling?

I use a food processor and pulse until the texture is fine but not oily. It should resemble coarse almond meal.

Can I use store-bought croissant dough?

If I’m short on time, I use good-quality store-bought croissant dough and just add the pistachio filling before rolling.

How do I prevent the butter from leaking out during baking?

Keeping the dough cold during lamination and proofing is key. I make sure the butter is encased well within the dough.

What can I use instead of pistachios?

Almonds or hazelnuts make great alternatives, and I adjust the sweetener to taste.

Can I add fruit to the filling?

Yes, I like adding a thin layer of raspberry or apricot jam under the pistachio cream for a fruity contrast.

Why is European-style butter recommended?

It has a higher fat content and less water, which gives the croissants a richer flavor and flakier layers.

How do I make these gluten-free?

I substitute with a gluten-free all-purpose flour blend, though texture might vary slightly.

What if I don’t have a rolling pin?

I use a clean wine bottle or cylindrical glass as a substitute—it works just fine in a pinch.

Conclusion

Making pistachio croissants from scratch is a rewarding and delicious endeavor. I enjoy every step, from laminating the dough to filling each roll with creamy pistachio goodness. Whether served fresh out of the oven or reheated from the freezer, they never fail to impress and satisfy.