Pistachio Croissants: A Bakery-Style Treat You Can Make at Home
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.
Servings: 6 Croissants
Calories: 309kcal
Ingredients
- ½ Cup Unsalted Butter Room Temperature
- ½ Cup & 1 Tbsp Granulated Sugar
- 1 ¼ Cup 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
Video
Notes
Serving & Storage Tips
- 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.
Nutrition
Calories: 309kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 79mg | Sodium: 235mg | Potassium: 84mg | Fiber: 2g | Sugar: 21g | Vitamin A: 483IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
