If there’s one ingredient I can never get enough of, it’s pistachios. Their rich, slightly sweet, and almost buttery flavor makes everything feel a little more special—so naturally, I had to turn them into a frangipane filling for croissants.
Back in my bakery days as a pastry chef, we’d play with different nuts and flavors for frangipane all the time, and pistachio was always a standout. While classic almond croissants will always have a place in my heart, this Pistachio Frangipane Croissant variation is just as dreamy, with an extra layer of elegance and nuttiness.
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Frangipane, the deliciously creamy nut filling used in twice-baked croissants, is traditionally made with almonds—but the beauty of this recipe is that it works with almost any nut. Pistachios bring a gorgeous natural green hue and a deeper, more complex flavor, making them the perfect alternative. Plus, when paired with a flaky, buttery croissant and a dusting of powdered sugar, the result is a pastry that tastes just as indulgent as something straight out of a Parisian bakery.
I first fell in love with frangipane-filled pastries thanks to a croissant aux amandes from a tiny boulangerie in Paris while I was a student. It was golden, crisp, and filled with a rich almond cream I still dream about! This pistachio version is my playful twist on that unforgettable bite. It’s simple, delicious, and a great way to turn day-old croissants into a café-worthy treat!
Why You’ll Love This Pistachio Croissant Recipe
- A Simple Yet Impressive Upgrade – Store-bought croissants make this recipe quick and easy, while the homemade pistachio frangipane adds bakery-quality flavor!
- Twice-Baked for Extra Flavor – Baking the croissants a second time gives them a crispy, caramelized exterior with a soft, creamy center.
- Pistachio Lovers’ Dream – The nutty, slightly sweet flavor of pistachios takes these croissants to the next level.
- Perfect for Breakfast or Dessert – Whether paired with coffee in the morning or enjoyed as an afternoon treat with some tea, these are irresistible anytime!
How to Make Pistachio Frangipane Croissants
Step 1: Prepare the Pistachio Frangipane - In a mixing bowl, beat butter and sugar until fluffy. Add the eggs, pistachio flour, and all-purpose flour, then mix in vanilla extract until smooth.
Step 2: Slice & Brush the Croissants - Cut each croissant in half lengthwise and brush the insides with simple syrup to keep them moist and flavorful.
Step 3: Fill & Top the Croissants - Spread a generous layer of pistachio frangipane inside each croissant. Place the tops back on, then spread another layer of frangipane over the surface. Sprinkle with chopped pistachios for crunch.
Step 4: Bake to Perfection - Arrange croissants on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, until golden brown and crisp.
Step 5: Garnish & Serve - Dust with matcha and powdered sugar and serve warm for the ultimate flaky, nutty treat!
Tips for the Best Pistachio Croissants
- Use High-Quality Pistachios – The fresher the nuts, the better the flavor. Look for unsalted, raw pistachios for the best results.
- Day-Old Croissants Work Best – Slightly stale croissants hold up better to the twice-baking process, giving you a crispier texture.
- Make Ahead for Easy Mornings – Prepare the frangipane ahead of time and store it in the fridge, so you can assemble and bake fresh croissants in minutes.
- How to Store & Reheat – Leftovers? Keep croissants in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat at 325°F (160°C) for 5-10 minutes to crisp them back up!
How to Customize Your Pistachio Croissants
Want to put your own spin on these croissants? Here are some fun ideas:
- Chocolate Pistachio Croissants – Drizzle with melted dark or white chocolate for an even more indulgent treat.
- Citrus Twist – Add orange zest or lemon zest to the frangipane for a bright, refreshing flavor.
- Extra Nutty Version – Mix in chopped almonds or hazelnuts for a more complex, nutty twise.
- Nut-Free Alternative – Swap pistachios for sunflower seeds for a similar texture that makes this frangipane nut-free!
More French Recipes to Try
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Pistachio Croissants: A Bakery-Style Treat You Can Make at Home
Ingredients
- ½ Cup (115 g) Unsalted Butter, Room Temperature
- ½ Cup & 1 Tbsp (115 g) Granulated Sugar
- 1 ¼ Cup (140 g) Ground Pistachios
- ¼ teaspoon Kosher Salt
- 2 Eggs, large, room temperature
- 1 Tablespoon All-Purpose Flour
- 6 Croissants, a few days old
- ¼ cup Simple Syrup
- ¼ cup Chopped Pistachios
- ¼ cup Powdered Sugar
Instructions
- To make the frangipane, combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy.½ Cup Unsalted Butter, ½ Cup & 1 tablespoon Granulated Sugar
- Add the pistachio flour and salt in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.1 ¼ Cup Ground Pistachios, 2 Eggs, ¼ teaspoon Kosher Salt
- Add the flour - mixing to combine. Transfer to a container and refrigerate until ready to use!1 Tablespoon All-Purpose Flour
- Slice the croissant in half lengthwise and brush each interior side of the croissant with simple syrup. *Note - if your croissant is particularly tall (over 4 inches) you'll want to gently flatten the croissant a touch so that the frangipane will properly bake in between the croissant halves. Grocery store croissants are never a problem here, but if you have more of an artisanal croissant from a bakery, this will help!¼ cup Simple Syrup, 6 Croissants
- Pipe a few tablespoons of pistachio cream inside the croissant and place the croissant top half on top. Pipe a few tablespoons of pistachio cream on top and press sliced almonds on top. Put the assembled croissants in the fridge so the frangipane can solidify for a half hour before baking. You can also store them in the fridge overnight to bake off fresh the next morning.¼ cup Chopped Pistachios
- Bake at 350F degrees for 18-20 minutes until the pistachios start to brown. Dust with powdered sugar before enjoying!¼ cup Powdered Sugar
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Notes
- Best Served Fresh – These croissants are at their peak right after baking, when they’re crisp and caramelized. If possible, enjoy them warm for the best texture!
- Make Ahead for Easy Mornings – Assemble the croissants the night before and store them unbaked in the fridge. In the morning, just pop them in the oven for fresh, bakery-style pastries with no prep!
- Freezing for Later – Want to save some for later? Freeze assembled but unbaked croissants on a tray, then transfer to a freezer-safe bag. When ready to bake, place them straight into the oven and add 2-3 extra minutes to the baking time.
Lauren
Looks awesome - how important it is to chill the frangipane and the croissant before baking? Can I skip this step?
Emily Laurae
Hi there Lauren - you definitely want to pop the filled croissants in the fridge for at least 30 minutes before baking. This helps the frangipane solidify and will help to keep it from melting in the oven.
Celine
These look Iike they came straight out of a Parisian bakery!!