Introduction

These Easy Pistachio Croissants are a delightful twist on a classic pastry, filled and topped with rich pistachio cream and crunchy chopped nuts. Perfect for a special breakfast or an indulgent afternoon treat, they offer a deliciously nutty flavor that’s sure to impress.

Two croissants sit on a white plate with a thin brown rim, placed on a white marbled surface. Each croissant is split open and filled with thick, pale green cream that is piped in fluffy dollops, creating a soft and rich texture. The flaky golden-brown croissant layers are visible and topped with a generous sprinkle of chopped pistachios, adding a crunchy texture with green and brown hues. A light drizzle of glossy, green pistachio sauce covers the top and parts of the cream, enhancing the layered look. Small bits of pistachio and crumbs are scattered around on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 croissants
1 cup heavy/double cream
1/2 tsp sugar
1.5 tbsp pistachio paste
3 tbsp chopped pistachios
3 tbsp pistachio paste (for drizzling)

Instructions

Step 1: Chop the deshelled pistachios and set them aside for later.
Step 2: Pour the heavy cream into a bowl and add the sugar. Whip using a hand-held electric whisk for about three minutes until soft peaks begin to form.
Step 3: Add 1.5 tablespoons of pistachio paste to the cream and continue whipping for another two minutes, or until stiff peaks form and the mixture is well combined.
Step 4: Carefully slice each croissant in half horizontally with a knife.
Step 5: Fill a piping bag with the pistachio cream (or use a spoon) and generously spread it onto the bottom half of each croissant, then place the top half back on.
Step 6: Pipe or spoon some pistachio cream on top in the center of each croissant, then sprinkle evenly with the chopped pistachios.
Step 7: Drizzle 3 tablespoons of pistachio paste over the croissants. If the paste is thick, mix in a drop of oil to loosen it before drizzling.
Step 8: Serve these luxurious croissants fresh, alongside tea or coffee for a perfect treat.

Tips & Variations

For a smoother drizzle, gently warm the pistachio paste or mix it with a teaspoon of neutral oil before using.
Try adding a few fresh berries or a light dusting of powdered sugar on top for extra color and flavor.
If you prefer, substitute the croissants with brioche or puff pastry for a different texture.

Storage

Store any leftover croissants in an airtight container in the refrigerator for up to 2 days. To serve, bring them to room temperature or warm briefly in an oven at low heat to refresh the texture. Because of the whipped cream filling, it’s best enjoyed fresh for optimal flavor and texture.

How to Serve

Two croissants on a white plate with a brown rim, placed on a white marbled surface. Each croissant is sliced open and filled with a thick layer of pale green creamy filling that is piped into large dollops along the length of the bottom half. The croissants are golden brown and flaky, with a crispy texture. On top of the filling and croissants, there is a generous sprinkle of crushed pistachio nuts, adding a mix of green and brown colors and a crunchy texture. A drizzle of smooth green sauce is spread over the croissants and nuts, creating thin lines that add shine and richness to the presentation. Small pistachio pieces surround the croissants on the plate, enhancing the look of a fresh, nutty dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio cream ahead of time?

You can prepare the pistachio cream a few hours in advance and keep it refrigerated, but whip it again briefly before filling the croissants for the best texture.

Is there a substitute for pistachio paste?

If you don’t have pistachio paste, you can blend chopped pistachios with a small amount of neutral oil to create a homemade version. Alternatively, almond or hazelnut paste can be used for a different but tasty flavor.