Description
Flaky, buttery croissants filled with dreamy, glossy pistachio cream? Yes, please. This irresistible pastry is everything: crisp on the outside, silky on the inside, and lightly dusted with powdered sugar. Serve it up warm with espresso or enjoy chilled—it’s the kind of treat that stops time. Bakery-level elegance made easy at home!
Ingredients
For the Pistachio Cream Filling:
• ¾ cup pistachio paste
• ½ cup mascarpone cheese (or cream cheese)
• 2 tbsp granulated sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt
For the Croissants:
• 4 large croissants (fresh or day-old)
• Powdered sugar, for dusting
Instructions
1️⃣ Make the Pistachio Cream:
• In a mixing bowl, combine pistachio paste, mascarpone, sugar, cream, vanilla, and salt.
• Beat until smooth, glossy, and thick.
• Chill in the fridge for 20–30 minutes to firm up slightly for piping.
2️⃣ Prepare the Croissants:
• Gently slice croissants lengthwise, leaving one side slightly attached.
• If using day-old croissants, warm briefly in the oven at 300°F (150°C) for 3–5 minutes to refresh.
3️⃣ Fill the Croissants:
• Spoon or pipe the pistachio cream generously into each croissant.
• Let a little cream ooze out for that signature look!
4️⃣ Garnish & Serve:
• Dust tops with powdered sugar.
• Serve immediately or chill for a firmer filling texture.
Notes
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Croissant Tip: Day-old croissants actually work better for this recipe because they hold their structure when filled. Lightly warm them in the oven before slicing for a fresh, flaky texture.
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Pistachio Paste: For the best flavor and color, use 100% pure pistachio paste without added sugar. Avoid green food coloring or artificial flavors.
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Mascarpone Swap: If mascarpone isn’t available, cream cheese works as a substitute, though the texture will be slightly firmer and tangier.
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Serving Styles: These croissants can be served warm for a gooey filling or chilled for a firmer bite. Both are equally delicious.
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Storage Advice: Filled croissants should be stored in the fridge and enjoyed within 24–48 hours for optimal texture and taste. You can freeze unfilled croissants and pistachio cream separately for up to one month.
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Flavor Variations: Try adding raspberry jam or dipping the ends in dark chocolate for a gourmet twist.
- Prep Time: 15 minutes (mixing filling, slicing croissants, chilling)
- Cook Time: 5 minutes (optional warming or toasting step)
- Category: Breakfast, Dessert
- Method: No-Bake (optional oven warming)
- Cuisine: French-Inspired / American Fusion
Nutrition
- Serving Size: 1 filled croissant
- Calories: ~420 kcal
- Sugar: 9g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.4g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: Stuffed Croissants, Pistachio Desserts, European-Inspired Bakes, Bakery-Style Pastries, Brunch Treats, Sweet Breakfast Ideas, Cream-Filled Pastries, No-Bake Fillings, Pistachio Recipes, Café-Style Sweets