Pistachio Cream Croissants have completely won me over, and I’m excited to share this recipe with you!
They’re perfect for a special weekend brunch, a delightful addition to a holiday spread, or even just a sweet treat to brighten a regular day.
What makes them special? It’s that combination of flaky, buttery croissant layers with a rich, nutty, and slightly sweet pistachio cream filling.
Recipe Overview: Pistachio Cream Croissant
This dessert is all about the wonderful contrast of textures and flavors. Imagine biting into a light, airy croissant, and then being greeted by that smooth, creamy, flavorful pistachio filling.
These croissants are best served slightly warm or at room temperature. They’re fantastic on their own, but they also pair beautifully with a cup of coffee or tea.
You could even serve them alongside some fresh fruit for a more complete dessert.
These aren’t your average filled pastries. The homemade pistachio cream elevates them, giving them a sophisticated touch without being complicated to make.
It’s a surprisingly easy recipe, even if you’re not a seasoned baker.
Detailed Ingredients for Pistachio Cream Croissant
Here’s what you’ll need to gather:
- Croissants: 6 large, store-bought croissants. You want them to be fresh and fairly plain (no strong flavors like cheese or garlic).
- Shelled Pistachios: 1 cup, raw and unsalted. These form the base of our delicious cream.
- Powdered Sugar: 1/2 cup. This adds the perfect amount of sweetness to balance the nutty flavor.
- Heavy Cream: 1/2 cup. This gives the cream its luxurious texture. Make sure it’s cold!
- Cream Cheese: 4 ounces, softened. This adds a lovely tang and creaminess. Use the block kind, not the whipped kind.
- Vanilla Extract: 1 teaspoon. A little vanilla enhances all the other flavors.
- Milk (optional): 1-2 tablespoons. You might need this to thin the cream to your desired consistency. Any kind of milk will work.
- Pinch of Salt: Just a small pinch to enhance the flavors.
- Optional garnish: finely chopped pistachios.
Substitutions:
- If you can’t find raw pistachios, you can use roasted and unsalted pistachios, but the flavor will be slightly different.
- You could substitute the cream cheese with mascarpone cheese for an even richer flavor.
Tips:
- Look for croissants that are large enough to hold a good amount of filling.
- Make sure your cream cheese is truly softened so it blends smoothly.
Step-by-Step Instructions for Making the Pistachio Cream
Let’s make this amazing filling!
- Pistachio Paste: First, we need to turn those pistachios into a paste. Put the shelled pistachios in a food processor and blend them until they form a smooth, thick paste. This might take a few minutes, and you might need to scrape down the sides of the bowl a couple of times. Be patient – it’s worth it!
- Combine Ingredients: In a large mixing bowl, combine the pistachio paste, softened cream cheese, powdered sugar, heavy cream, vanilla extract, and pinch of salt.
- Beat Until Smooth: Using an electric mixer (handheld or stand mixer), beat the mixture on medium-high speed until it’s completely smooth and creamy. This should take about 2-3 minutes. It should be thick, but if it seems too thick, add a tablespoon of milk at a time until you reach your desired consistency. It should be spreadable, but not runny.
- Taste and Adjust: Give the cream a taste. If you want it sweeter, add a little more powdered sugar.
- Prepare the Croissants: Carefully slice each croissant horizontally, almost all the way through, but leaving a “hinge” on one side so they can open like a book.
- Fill the Croissants: Generously fill each croissant with the pistachio cream. You can use a spoon, a piping bag, or even a zip-top bag with a corner snipped off.
- Optional Garnish: Sprinkle some of the extra finely chopped pistachio on top.
- Serve and Enjoy: You can enjoy them with your friends and family immediately.
Variations & Tips for the Best Pistachio Cream Croissant
- Flavor Boost: For a more intense pistachio flavor, you can add a few drops of almond extract to the cream.
- Chocolate Drizzle: A drizzle of melted white or dark chocolate over the filled croissants would be a delicious addition.
- Make Ahead: You can make the pistachio cream a day or two in advance and store it in an airtight container in the refrigerator. Just let it come to room temperature slightly before filling the croissants.
- Storage: Store leftover filled croissants in an airtight container in the refrigerator for up to 2 days.
- Reheating: If you want to warm them up, you can do so briefly in a low oven (around 300°F or 150°C) for a few minutes, or even just pop them in the microwave for 10-15 seconds. Be careful not to overheat them, or the cream will melt.
- Serving Suggestion: Dust a bit of confectioners sugar on top of the croissant before serving.
Key Details
- Prep time: 20 minutes
- Cook time: 5 minutes (for blending pistachios, if needed)
- Total time: 25 minutes
- Servings: 6
- Equipment you’ll need: Food processor, mixing bowl, electric mixer, knife.
Pistachio Cream Croissant
Flaky, buttery croissant layers with a rich, nutty, and slightly sweet pistachio cream filling.
Ingredients
- 6 large store-bought croissants
- 1 cup shelled pistachios raw and unsalted
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk optional
- Pinch of salt
- Finely chopped pistachios optional garnish
Instructions
- Put the shelled pistachios in a food processor and blend them until they form a smooth, thick paste.
- In a large mixing bowl, combine the pistachio paste, softened cream cheese, powdered sugar, heavy cream, vanilla extract, and pinch of salt.
- Using an electric mixer, beat the mixture on medium-high speed until it's completely smooth and creamy. Add milk if needed to reach desired consistency.
- Taste and adjust sweetness if needed.
- Carefully slice each croissant horizontally, almost all the way through, leaving a hinge on one side.
- Generously fill each croissant with the pistachio cream.
- Optionally sprinkle finely chopped pistachios on top.
- Serve and enjoy.