Dessert

Pistachio Cream Croissants Recipe

ByJoe Grayson February 16, 2026February 16, 2026

Introduction

Pistachio Cream Croissants offer a delightful blend of flaky pastry and rich, nutty filling perfect for a gourmet treat. These croissants are filled with a smooth pistachio mascarpone cream that’s both luxurious and easy to make.

The image shows three croissants on a round white plate with a thin dark edge, sitting on a white marbled surface. Two croissants are plain, golden brown with visible layers and dusted lightly with white powdered sugar, while the third croissant is cut open to reveal a thick, light green creamy filling topped with small nut pieces spilling slightly onto the plate. The croissants have a flaky, crisp texture with well-defined layers that catch the light, creating a shiny look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup pistachio paste
½ cup mascarpone cheese
2 tbsp granulated sugar
2 tbsp heavy cream
1 tsp vanilla extract
a pinch of salt
4 large croissants
powdered sugar for dusting

Instructions

Step 1: In a mixing bowl, combine the pistachio paste, mascarpone cheese, sugar, heavy cream, vanilla extract, and salt. Beat the mixture until it is smooth, glossy, and thick. Chill in the refrigerator for 20 to 30 minutes to firm up for easier piping.
Step 2: Slice the croissants gently lengthwise, keeping one side attached. If using day-old croissants, warm them in a preheated oven at 300°F (150°C) for 3 to 5 minutes to refresh their texture.
Step 3: Spoon or pipe the chilled pistachio cream generously into each croissant, allowing a little filling to peek out for a charming look.
Step 4: Dust the tops of the filled croissants with powdered sugar. Serve immediately for the freshest texture or chill to enjoy a firmer cream.

Tips & Variations

For extra flavor, add a touch of almond extract or a sprinkle of citrus zest to the pistachio cream filling.
Serve with fresh berries on the side to complement the rich filling.
Using day-old croissants can save time and still deliver great texture when gently warmed before filling.

Storage

Store filled croissants in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a low oven (around 300°F/150°C) for a few minutes. Avoid microwaving as it may cause the pastry to become soggy.

How to Serve

Three croissants are on a white plate with a thin dark rim, placed on a white marbled surface. Two croissants are plain, showing golden brown, flaky layers with a slightly shiny crust and a dusting of white powdered sugar on top, while the third croissant is cut open, filled with a green creamy filling that is spilling out slightly, topped with small chopped nuts. The croissants show multiple thin layers of flaky pastry with a light and airy texture. In the background, there are blurry green leaves, adding a fresh touch to the setting. 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?

Yes, the pistachio cream can be prepared and chilled up to a day in advance. Just give it a quick stir before piping into the croissants.

What can I use if I don’t have pistachio paste?

If pistachio paste is unavailable, you can blend shelled pistachios with a small amount of neutral oil or cream to create a homemade paste, though the texture may be less smooth.

Pistachio Cream Croissants Recipe

★★★★★

5 from 143 reviews

Indulge in these delightful Pistachio Cream Croissants, a gourmet treat featuring flaky croissants filled with a rich, nutty pistachio cream made from pistachio paste, mascarpone cheese, and a touch of sweetness. Perfect for breakfast or a luxurious snack, these croissants are easy to prepare and offer a smooth, creamy texture with a subtle vanilla aroma.

Author: Joe
Prep Time: 10 minutes
Cook Time: 5 minutes (warming croissants)
Total Time: 35 minutes
Yield: 4 croissants 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

For the Cream

¾ cup pistachio paste
½ cup mascarpone cheese
2 tbsp granulated sugar
2 tbsp heavy cream
1 tsp vanilla extract
a pinch of salt

For the Croissants

4 large croissants (fresh or day-old)

For the Dusting

Powdered sugar for dusting

Instructions

Prepare the Pistachio Cream: In a mixing bowl, combine the pistachio paste, mascarpone cheese, sugar, heavy cream, vanilla extract, and a pinch of salt. Beat the mixture until it becomes smooth, glossy, and thick. Chill in the refrigerator for 20 to 30 minutes to firm up for easier piping.
Slice the Croissants: Gently slice each croissant lengthwise, keeping one side slightly attached to create a pocket. If using day-old croissants, refresh them by warming in a preheated oven at 300°F (150°C) for 3 to 5 minutes to restore softness.
Fill the Croissants: Generously spoon or pipe the chilled pistachio cream into each croissant, allowing a little filling to ooze out for a charming presentation.
Finish and Serve: Lightly dust the tops of the filled croissants with powdered sugar. Serve immediately for the freshest taste, or chill them if a firmer texture is preferred.

Notes

For added flavor, serve with a side of fresh berries.
You can enhance the filling by adding a hint of almond extract or citrus zest.
If croissants are stale, warming them briefly in the oven helps refresh their texture.

Keywords: Pistachio cream croissants, pistachio paste croissant recipe, mascarpone filling croissants, gourmet breakfast pastry

Joe Grayson

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