I’m sharing a delightful vegan and optionally gluten‑free treat: golden, flaky croissants made with puff pastry, filled with creamy pistachio filling, drizzled in pistachio-white chocolate sauce, and topped with crunchy chopped pistachios.
Why I’ll Love This Recipe
I love that this dessert comes together in under an hour using store-bought puff pastry. The contrast between crisp pastry and smooth pistachio cream is irresistible, and the nutty drizzle plus extra pistachios make each bite both beautiful and rich in flavor. It’s vegan-friendly and easily made gluten-free if I choose the right pastry.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Puff pastry sheets (vegan, and gluten‑free if needed)
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Dairy‑free milk (for brushing)
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Dairy‑free whipping cream (or double cream)
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Fine white sugar
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Dairy‑free cream cheese
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Pistachio butter or paste
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Dairy‑free white chocolate
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Shelled pistachios (chopped)
directions
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I cut the puff pastry into triangles and shape them into croissants by rolling from the base toward the tip. I place them on a lined tray and brush with dairy‑free milk for a golden finish.
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I bake the croissants in a hot oven for 10–15 minutes, until golden and flaky, then let them cool completely.
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For the cream filling, I whip the dairy‑free cream until it forms soft peaks. Then I fold in sugar, cream cheese, and pistachio paste, whisking until thick and silky. I transfer the cream to a piping bag.
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I split each croissant horizontally and pipe in generous amounts of the pistachio cream. I dip the exposed cream edges in chopped pistachios so they stick. Then I chill the croissants briefly to firm the filling.
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I melt the dairy‑free white chocolate and stir in pistachio paste to make a drizzle. I drizzle this over the tops of the chilled croissants and immediately sprinkle extra chopped pistachios on top. I chill again until the drizzle sets.
Servings and timing
This recipe yields about 6 croissants. Active prep time is around 10 minutes, baking takes about 10–15 minutes, and chilling takes another 10–15 minutes, so I plan for about 30–35 minutes total.
Variations
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I swap in cream cheese alternatives depending on preference or availability.
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I try different dairy‑free milks; almond or oat gives slightly different finishes on the pastry.
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Sometimes I dust with powdered sugar instead of or in addition to the drizzle.
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I’ve made a gluten‑free version simply by choosing gluten‑free puff pastry.
storage/reheating
I store croissants in an airtight container in the fridge and enjoy them within a day for best texture. For leftover croissants, I reheat gently in a low oven or toaster oven to bring back some crispness. I don’t recommend freezing after assembly, as the cream and drizzle lose quality when thawed.
FAQs
Can I use frozen puff pastry?
I usually use ready-rolled pastry, either vegan or gluten‑free. If using frozen pastry, I thaw it fully before shaping for best results.
Why does my pistachio cream run out when piping?
I find that chilling the croissants before piping helps prevent the cream from overflowing. Also, piping gently and filling just halfway avoids mess.
Can I make the filling ahead?
Yes—I’ve whipped the cream and combined everything early in the day, kept it chilled, and filled croissants just before serving for freshness.
Can I use actual croissants instead of puff pastry shapes?
Yes—pre-baked vegan croissants can be halved, filled with pistachio cream, and topped with drizzle and nuts. I just warm them slightly for filling adhesion.
Can I sprinkle sea salt on top for a twist?
I’ve added a pinch of flaky salt on top of the drizzle before chilling—it enhances both the chocolate and pistachio flavors beautifully.
Conclusion
I find these vegan pistachio cream croissants a stunning treat—flaky pastry meets dreamy pistachio filling, finished with decadent drizzle and crunchy nuts. They feel gourmet but are surprisingly fast and straightforward to make at home. I hope I feel inspired to bake them soon and share their nutty elegance with others.
Print
Vegan Pistachio Cream Croissants
- Total Time: about 1 hour (including chilling)
- Yield: 6–8 servings
Description
Flaky golden puff pastry croissants filled with airy vegan pistachio cream, drizzled with pistachio‑white chocolate and finished with chopped pistachios—a luxurious plant‑based treat ready in under an hour.
Ingredients
2 sheets ready‑rolled vegan puff pastry (gluten‑free if desired)
~10 ml dairy‑free milk (for brushing)
220 ml vegan whipping/double cream
2 Tbsp caster sugar
100 g dairy‑free cream cheese
Pistachio butter or paste (enough to blend into cream)
150 g dairy‑free white chocolate
~200 g shelled pistachios, chopped or crushed
Instructions
Preheat oven to 180 °C (fan) and line two baking trays with parchment.
Unroll puff pastry sheets and cut into 6 triangles per sheet. Make a small slit at the base of each triangle, then roll into a croissant shape. Place on trays and brush with dairy‑free milk.
Bake for 10–15 minutes until lightly golden and flaky; cool completely.
Meanwhile, whip vegan cream until soft peaks form. Add caster sugar, cream cheese, pistachio butter, and continue whisking until thick and pipeable. Transfer to a piping bag with round tip.
Cut cooled croissants in half horizontally. Pipe generous pistachio cream into the bottom half of each. Dip the cut edge in crushed pistachios, then cap with top half.
Melt white chocolate and stir in more pistachio paste to form a drizzle. Drizzle over croissants and while still wet, sprinkle with chopped pistachios. Chill briefly to set.
Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
