Pistachio Cream Croissants

How to make Pistachio Cream Croissants

These pistachio cream croissants are made from scratch with a buttery laminated dough and a smooth pistachio filling. The pastry bakes into crisp, golden layers with a soft, airy interior. A creamy pistachio center makes each croissant taste rich, elegant, and bakery-worthy.

1. 1In a large bowl, combine the flour, sugar, salt, and instant yeast.
2. 2Add the cold milk and softened butter, then mix until a rough dough forms.
3. 3Knead for 5 to 7 minutes until the dough is smooth but still firm.
4. 4Shape the dough into a rectangle, wrap it tightly, and refrigerate overnight.
5. 5Place the cold laminating butter between two sheets of parchment paper and roll it into a thin rectangle.
6. 6Roll the chilled dough into a larger rectangle and place the butter block in the center.
7. 7Fold the dough over the butter to seal it completely.
8. 8Roll the dough into a long rectangle, then fold it into thirds like a letter.
9. 9Wrap and chill the dough for 30 minutes.
10. 10Repeat the rolling, folding, and chilling process two more times.
11. 11After the final chill, roll the dough into a large thin rectangle.
12. 12Cut the dough into long triangles.
13. 13Blend the pistachios and powdered sugar in a food processor until finely ground.
14. 14Add the softened butter, heavy cream, vanilla extract, almond extract, and salt.
15. 15Blend until a thick, smooth pistachio cream forms.
16. 16Place a small spoonful of pistachio cream near the wide end of each dough triangle.
17. 17Roll each triangle tightly into a croissant shape, keeping the filling enclosed.
18. 18Place the croissants on a parchment-lined baking tray with space between each one.
19. 19Cover loosely and let them proof for 1 1/2 to 2 hours, until puffy and slightly jiggly.
20. 20Preheat the oven to 190°C (375°F).
21. 21Whisk the egg with 1 tablespoon of milk and gently brush the croissants.
22. 22Bake for 18 to 22 minutes, until deeply golden and flaky.
23. 23Let the croissants cool for 10 minutes before serving.

Tips for the best result

• Keep the dough cold whenever rolling to protect the butter layers
• Use a ruler or sharp knife for even croissant triangles
• Do not rush the proofing step because underproofed croissants will be dense
• Bake until deeply golden for the best crisp texture
• Let the croissants cool slightly so the pistachio cream settles inside

Recipe FAQ