Pistachio Cream Croissants have completely won me over, and I think they’ll win you over, too.

These pastries are perfect for a special weekend breakfast, a delightful addition to a brunch spread, or even a sweet treat to enjoy with your afternoon coffee. What makes them really special is that wonderful combination of flaky, buttery croissant layers and that smooth, nutty pistachio cream.

Pistachio Cream Croissant Recipe Overview

This recipe takes classic croissants and elevates them with a homemade pistachio cream filling. It’s like a little bit of bakery magic, right in your own kitchen.

The croissants are wonderfully crisp on the outside, with soft, airy layers inside. The pistachio filling adds a lovely sweetness and that unmistakable pistachio flavor.

You can serve these warm, fresh from the oven, or even at room temperature. They’re amazing alongside a cup of coffee or tea. A light dusting of powdered sugar on top also gives a very pretty finish.

They are perfect if you want something a little fancier than your typical breakfast pastry, without spending hours in the kitchen.

Ingredients for Pistachio Cream Croissants

Here’s what you’ll need to make these treats:

Croissants: 4 large, store-bought croissants. Using pre-made croissants makes this recipe much quicker. Make sure they are fresh!
Pistachios: 1 cup, shelled and unsalted. We’ll use these to make the delicious cream.
Powdered Sugar: ½ cup. This sweetens our pistachio cream.
Milk: ¼ cup. Any kind of milk you have on hand should work – whole milk, 2%, even almond milk. This helps thin the cream to the right consistency.
Cream Cheese: 4 ounces, softened. This gives the filling a nice, creamy texture. Make sure it’s softened so it blends easily.
Vanilla Extract: 1 teaspoon. Adds a lovely warm flavor that compliments the pistachios.
Optional Garnish: Extra chopped pistachios and powdered sugar for dusting.

Ingredient Tips and Substitutions:

If you can only find salted pistachios, just give them a quick rinse under water to remove some of the salt and pat dry before using.
If you don’t have cream cheese, you can try using mascarpone cheese as a substitute for a richer flavor.

Step-by-Step Instructions: Making the Perfect Pistachio Cream Croissant

Let’s break down how to make these delicious croissants:

Prepare the Pistachios: First, we need to turn those pistachios into a fine powder. Put the shelled pistachios into a food processor and pulse until they are finely ground. Be careful not to over-process them, or you’ll end up with pistachio butter! We want a fine crumb, not a paste.
Make the Pistachio Cream: In a mixing bowl, combine the ground pistachios, powdered sugar, softened cream cheese, milk, and vanilla extract. Use an electric mixer to beat everything together until it’s smooth and creamy. If the mixture seems too thick, add a little more milk, a teaspoon at a time, until you reach your desired consistency. It should be spreadable but not runny.
Slice the Croissants: Carefully slice each croissant horizontally, almost all the way through, but leaving a small “hinge” on one side. Think of it like opening a book.
Fill the Croissants: Gently open each croissant and generously spread the pistachio cream inside. Don’t be shy – use a good amount!
Optional: Warm them Up: At this point you have two choices, you can eat it at this stage, or you can warm them. If you decide to, place the filled croissants on a baking sheet. If you want a slightly warm and even flakier croissant, you can bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep a close eye on them – you just want them warmed through, not browned.
Garnish and Serve: Once they’re out of the oven (or if serving at room temperature), sprinkle the tops with a little extra chopped pistachios and a dusting of powdered sugar, if desired. This adds a nice finishing touch.

Pistachio Croissant Variations & Tips

Here are a few ideas to customize your croissants and some helpful tips:

Add a Drizzle: A drizzle of honey or a light glaze made from powdered sugar and milk can add extra sweetness.
Fruit Pairing: Consider adding a few fresh berries inside the croissant along with the pistachio cream. Sliced strawberries or raspberries would be delicious.
Make-Ahead: You can make the pistachio cream a day or two in advance and store it in the refrigerator. Just let it come to room temperature for a bit before filling the croissants so it’s easier to spread.
Storage: Store any leftover filled croissants in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, pop them back in a 350°F (175°C) oven for a few minutes, or even just microwave them for 15-20 seconds to take the chill off.

Key Details of this Pistachio Cream Croissant Recipe

Prep time: 15 minutes
Cook time: 5-7 minutes (optional warming)
Total time: 20-22 minutes
Servings: 4
Equipment you’ll need: Food processor, mixing bowl, electric mixer, baking sheet (optional)

Pistachio Cream Croissant

Flaky, buttery croissants filled with smooth, nutty pistachio cream. Perfect for a special weekend breakfast, brunch, or a sweet treat with afternoon coffee.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 20

Course Breakfast

Servings 4 servings

Calories 450 kcal

Ingredients

4 large store-bought croissants
1 cup shelled unsalted pistachios
½ cup powdered sugar
¼ cup milk
4 ounces cream cheese softened
1 teaspoon vanilla extract
Optional Garnish: Extra chopped pistachios and powdered sugar for dusting

Instructions

Prepare the Pistachios: Put the shelled pistachios into a food processor and pulse until they are finely ground. Be careful not to over-process them, or you'll end up with pistachio butter! We want a fine crumb, not a paste.
Make the Pistachio Cream: In a mixing bowl, combine the ground pistachios, powdered sugar, softened cream cheese, milk, and vanilla extract. Use an electric mixer to beat everything together until it's smooth and creamy. If the mixture seems too thick, add a little more milk, a teaspoon at a time, until you reach your desired consistency. It should be spreadable but not runny.
Slice the Croissants: Carefully slice each croissant horizontally, almost all the way through, but leaving a small "hinge" on one side. Think of it like opening a book.
Fill the Croissants: Gently open each croissant and generously spread the pistachio cream inside. Don't be shy – use a good amount!
Optional: Warm them Up: Place the filled croissants on a baking sheet. If you want a slightly warm and even flakier croissant, you can bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep a close eye on them – you just want them warmed through, not browned.
Garnish and Serve: Once they're out of the oven (or if serving at room temperature), sprinkle the tops with a little extra chopped pistachios and a dusting of powdered sugar, if desired. This adds a nice finishing touch.