This pistachio croissant is filled with creamy pistachio spread and crunchy pistachios for the ultimate indulgence. Enjoy it for breakfast, brunch, or a sweet snack anytime.
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I've always loved a buttery, flaky croissant, but stuffing it with homemade pistachio cream and topping it with crunchy pistachios takes it to a whole new level. Making these at home feels like a little luxury, especially on a quiet morning with a hot cup of coffee. This easy treat has joined my chocolate puff pastry and cream cheese Danish as my favorite morning pastries or dessert.
Whipping up the cream and pistachio mixture is so easy using canned cream and jarred pistachio spread. It's the kind of recipe that makes weekday mornings feel special and weekends feel like a cozy café brunch at home. Trust me, once you try this pistachio croissant, it'll be your new go-to for treating yourself.
Ingredients
- Croissant
- Pistachio spread (or try using pastry cream)
- Table cream in can
- Shelled pistachios
Scroll down to the recipe card for quantities used.
Instructions
Slice croissant in half on one side to butterfly open.
Spread 1 tablespoon of pistachio spread on each side.
In a bowl, whisk cream for 30 seconds and mix the remaining pistachio spread.
Evenly chop the shelled pistachio nuts by hand or by pulsing in a small food processor.
Pour ⅔ of the pistachio cream on one side of the open croissant. Sprinkle pistachios on top. Close the croissant.
Drizzle cream mixture over the top of the croissant. Garnish with remaining pistachios for a crispy topping.
Hint: You can prep the pistachio mixture a day ahead and assemble right before serving for a faster breakfast or brunch.
Variations
Here are some easy ways to change this pistachio croissant recipe:
- Savory - Skip the creamy spread and sprinkle a little salt and parmesan with chopped pistachios for a savory version.
- Chocolate boost - Add a few chocolate chips or a drizzle of melted chocolate over the top for a nutty-chocolate twist.
- Fruity - Layer in fresh raspberries, strawberries, or even a few slices of banana for a fruity contrast to the rich pistachio cream.
- Spice it up - A pinch of cinnamon or cardamom in the cream mixture adds warmth and complexity to the flavor.
- Nut swap - Try using almonds, hazelnuts, or pecans instead of pistachios if you want a different nutty flavor and crunch.
- Garnish - Finish with a light drizzle of caramel sauce or a simple sprinkling of powdered sugar for an easy café-style treat.
- Mini croissants - Make bite-sized versions for brunch platters, parties, or easy grab-and-go snacks.
Tips
Top tip: Use a fresh croissant. Day-old or stale croissants won't give you the same flaky, buttery texture. I used fresh bakery store-bought croissants, but you can use homemade croissants or ones made with canned dough.
- Room temperature cream - Let your cream come to room temperature before whisking so it blends smoothly with the pistachio spread.
- Chop pistachios evenly - For the best crunch and even distribution, roughly chop the shelled pistachios to similar sizes.
- Don't overfill - Adding too much pistachio mixture can make the croissant soggy. Stick to the recommended amount for balance.
- Warm slightly before serving - Place croissant on a baking sheet and heat 2 to 3 minutes in the oven at 325°F to warm before serving.
- Pair with a beverage - This croissant pairs beautifully with coffee, tea, or even a cold latte to complement the rich, nutty flavor.
Pairings
These are my favorite drink recipes to pair with this pistachio croissant:
Storage
To store any leftover pistachio croissant, wrap it tightly in plastic wrap or place it in an airtight container to keep them from drying out, then store in the refrigerator for up to 5 days. If you need to keep it longer, you can freeze it for up to a month. Just wrap each and place in a freezer-safe bag.
FAQs
Yes, you can prepare the pistachio cream mixture ahead of time and store it in the refrigerator for up to a day. When you're ready to serve, simply slice the croissant, add the filling, and top with pistachios. This keeps the croissant fresh and prevents it from becoming soggy.
Yes, mini croissants work well and are great if you want smaller portions or a brunch-style treat. Simply reduce the amount of pistachio cream and chopped pistachios for each one. They're perfect for serving on a breakfast platter or for sharing.
Table cream or all-purpose cream works well because it blends smoothly with the pistachio spread and adds richness. You can also use heavy cream if that's what you have on hand. Just whisk it lightly so the mixture stays creamy and easy to spread.
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Recipe
Pistachio Croissant
Ingredients
- 1 croissant
- 4 tablespoons pistachio spread
- 2 tablespoons table cream I used all-purpose cream
- 30 pieces shelled pistachios
Instructions
- Slice croissant on one side, open, and spread 1 tablespoon of pistachio spread on each side.
- Peel and chop shelled pistachios.
- In a bowl, whisk cream for 30 seconds and mix the remaining pistachio spread.
- Pour ⅔ of the pistachio mixture on one side of the prepared croissant. Add ⅔ of the chopped pistachios, then close the croissant.
- Drizzle the remaining pistachio mixture over the top of the croissant. Add the remaining chopped pistachios.
- Enjoy this Pistachio Stuffed Croissant with your favorite tea, coffee, or cold beverage.
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