These indulgent Easy Pistachio Croissants are made in no time at all. I love how the flaky croissants pair with the creamy pistachio filling, crushed pistachios, and a drizzle of pistachio sauce. It’s a bakery-style dessert that looks impressive but is effortless to prepare. I usually serve it with a cup of tea or coffee when I want to treat myself or impress guests with a simple yet luxurious dessert.
Why You’ll Love This Recipe
I adore this recipe because it’s quick, delicious, and elegant. I can make it in about 15 minutes, and it always turns out beautifully. I like that it uses ready-made croissants, saving me time without compromising flavor. The nutty pistachio paste adds a rich, creamy texture, while the crushed pistachios give a lovely crunch. Plus, it’s easy to double or triple the recipe when I’m entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 croissants
1 cup heavy or double cream
½ teaspoon sugar
1½ tablespoon pistachio paste (for the filling)
3 tablespoon chopped pistachios
3 tablespoon pistachio paste (for drizzling)
I like to use fresh croissants because they give the best texture and flavor. The cream should be cold before whipping, and I prefer using high-quality pistachio paste—it really makes a difference in taste.
Directions
I start by chopping the deshelled pistachios and setting them aside.
I pour the heavy cream into a mixing bowl, add sugar, and whip with a hand-held electric whisk for about three minutes until it thickens.
Then I add 1½ tablespoons of pistachio paste to the cream and whip for another two minutes, until stiff peaks form.
I slice each croissant in half horizontally using a sharp knife.
Using a piping bag or spoon, I spread the pistachio cream inside each croissant and close it.
I add a bit more pistachio cream on top, sprinkle with the chopped pistachios, and drizzle over the remaining pistachio paste. If the paste is too thick, I mix in a few drops of oil to loosen it.
I like to serve them fresh, with a warm cup of coffee or tea.
Servings and Timing
This recipe makes 2 servings.
Prep time: 15 minutes
Total time: 15 minutes
Variations
Chocolate pistachio croissants: I sometimes drizzle melted dark or white chocolate over the top for an extra touch of decadence.
Almond twist: Replace the pistachio paste with almond cream and top with toasted almonds.
Fruit layer: Add a few fresh raspberries or sliced strawberries inside for a fruity balance to the rich pistachio cream.
Mini version: I use mini croissants for bite-sized desserts, perfect for brunch spreads.
Storage/Reheating
I keep leftover croissants in an airtight container in the refrigerator for up to 2 days. When I want to reheat them, I place them in the oven at 300°F (150°C) for about 5–7 minutes to crisp them slightly without melting the cream. I don’t recommend microwaving them, as it can make the pastry soggy.
FAQs
How can I make pistachio paste at home?
I blend shelled roasted pistachios with a bit of sugar and neutral oil until smooth. It’s a simple and fresh alternative to store-bought paste.
Can I use whipped topping instead of heavy cream?
I prefer heavy cream because it creates a richer texture and holds up better when mixed with pistachio paste. Whipped topping can work, but the flavor won’t be as decadent.
Do I need to toast the pistachios first?
I like to toast them lightly before chopping—they become more fragrant and add a deeper nutty flavor to the dessert.
Can I make these ahead of time?
I recommend preparing the pistachio cream ahead and assembling the croissants just before serving. This keeps them from getting soggy.
What can I serve with pistachio croissants?
I enjoy them with coffee, cappuccino, or even a glass of cold milk. They also make a wonderful addition to a brunch spread or dessert table.
Conclusion
These Easy Pistachio Croissants are one of my favorite quick desserts. I love how they combine the flakiness of croissants with the rich, nutty flavor of pistachio cream. They look elegant, taste divine, and come together in just minutes—perfect for any occasion when I want to impress without spending hours in the kitchen.
These Easy Pistachio Croissants are a quick and elegant dessert made with flaky croissants, rich pistachio cream, crunchy chopped pistachios, and a drizzle of pistachio paste. Perfect with coffee or tea, they’re an impressive treat that comes together in just 15 minutes.
Total Time:15 minutes
Yield:2 servings
Ingredients
2 croissants
1 cup heavy or double cream
½ teaspoon sugar
1½ tablespoon pistachio paste (for filling)
3 tablespoons chopped pistachios
3 tablespoons pistachio paste (for drizzling)
Instructions
Chop the shelled pistachios and set aside.
In a bowl, whip heavy cream with sugar for about 3 minutes until thickened.
Add 1½ tablespoons pistachio paste to the cream and whip another 2 minutes until stiff peaks form.
Slice croissants in half horizontally.
Fill each croissant with pistachio cream using a piping bag or spoon, then close them.
Top with more pistachio cream, sprinkle with chopped pistachios, and drizzle with remaining pistachio paste (loosen with oil if needed).
Serve fresh with tea or coffee.
Notes
Use high-quality pistachio paste for best flavor.
Loosen pistachio paste with a few drops of oil for drizzling.
Toast pistachios before chopping for deeper flavor.
Assemble just before serving to avoid soggy croissants.
