Easy Pistachio Croissant Recipe
This pistachio croissant recipe transforms day-old croissants into buttery, nutty pastries with sweet frangipane filling. Better than your favorite bakery!
What Makes These Pistachio Croissants Special?
These pistachio croissants combine flaky, buttery layers with rich pistachio frangipane and sweet simple syrup, creating the perfect balance of crispy edges, soft centers, and nutty sweetness that rivals any French pâtisserie.
I stumbled onto this pistachio croissant recipe during a “what do I do with stale croissants?” moment, and honestly, it changed my baking life. Turns out, day-old croissants are actually better for this recipe because they soak up that gorgeous simple syrup without getting soggy. It’s like giving yesterday’s pastry a luxurious spa treatment.
Table of Contents
Why You’ll Love This Pistachio Croissant Recipe
Pistachio croissants are ridiculously easy to make at home, and here’s why you’ll be obsessed:
They taste like you flew to Paris but cost about $2 per croissant instead of $8. I’ve tested this recipe at least a dozen times (my waistline can confirm), and every single batch gets devoured within hours.
You’re using stale croissants, which means zero waste and maximum flavor absorption. Fresh croissants actually don’t work as well here—they get mushy instead of that perfect balance of crispy and tender.
The pistachio frangipane filling is basically almond paste’s cooler, greener cousin. It’s sweet, nutty, and has this incredible marzipan-like quality that makes each bite feel special.
According to King Arthur Baking, frangipane is a classic French filling that dates back centuries, traditionally made with almonds but absolutely magical with pistachios. The egg-enriched filling puffs slightly as it bakes, creating these beautiful golden pockets of nutty goodness.
You can prep the simple syrup and frangipane ahead, then assemble and bake right before serving. Perfect for impressing brunch guests without the morning panic.
Easy Pistachio Croissant Recipe
Equipment
- Two baking sheets
- Small pot or microwave-safe bowl
- medium mixing bowl
- fork
- Sharp serrated knife
Ingredients
For the Simple Syrup
- ¼ cup granulated sugar 50 grams
- ¼ cup water 60 milliliters
For the Pistachio Croissants
- 4 tablespoons unsalted butter 57 grams, softened
- ⅓ cup granulated sugar 66 grams
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ⅓ cup roasted and salted shelled pistachios 66 grams, finely ground
- 1 pinch kosher or sea salt hefty pinch
- 5-6 stale croissants 1-2 days old
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Combine 1/4 cup granulated sugar and 1/4 cup water in a small pot over medium-low heat, stirring occasionally until the sugar completely dissolves (about 2-3 minutes). Transfer to a small bowl and let it cool. Alternatively, microwave the sugar and water together in 30-second bursts, stirring between each, until dissolved.
- In a medium bowl, use a fork to cream together the softened butter and 1/3 cup sugar until the mixture looks pale and fluffy, about 2-3 minutes. Stir in the egg and vanilla extract—don’t panic if it looks a little curdled or chunky at this stage, that’s completely normal. Fold in the finely ground pistachios and salt until everything’s evenly combined into a thick, spreadable paste.
- Using a sharp serrated knife, carefully slice each croissant in half horizontally (like you’re making a sandwich). Arrange them cut-side-up on your prepared baking sheets. Using a pastry brush, generously brush the simple syrup onto the bottom halves.
- Spread about 2 tablespoons of pistachio frangipane onto each syrup-soaked bottom half. Don’t use it all—you’ll need some for the tops! Place the top halves back on to create pistachio-stuffed croissant sandwiches.
- Brush more simple syrup over the tops of your assembled croissants. Dot about 1 teaspoon of the remaining frangipane on top of each one, then press a few chopped pistachios into those frangipane dots for that bakery-perfect look.
- Slide your baking sheets into the preheated oven and bake for 12-14 minutes, until the tops turn gorgeous golden brown and the frangipane looks set. Let them cool for about 5 minutes before serving.
Notes
Nutrition
Nutritional Peek
| Per Serving | Amount |
|---|---|
| Calories | 420 |
| Protein | 8g |
| Carbohydrates | 45g |
| Fat | 24g |
| Fiber | 2g |
| Sugar | 18g |
Note: Pistachio croissant calories will vary based on croissant size. These estimates are based on standard bakery-sized croissants.
Ingredients You’ll Need
This croissant pistachio recipe starts with simple pantry staples and one key ingredient: those slightly stale croissants you thought were past their prime.
| Amount | Ingredient |
|---|---|
| For the Simple Syrup | |
| 1/4 cup (50g) | Granulated sugar |
| 1/4 cup (60ml) | Water |
| For the Pistachio Croissants | |
| 4 tablespoons (57g) | Unsalted butter, softened (I leave mine out for about an hour) |
| 1/3 cup (66g) | Granulated sugar |
| 1 large | Egg, room temperature |
| 1/2 teaspoon | Vanilla extract (the real stuff makes a difference!) |
| 1/3 cup (66g) | Roasted and salted shelled pistachios, finely ground |
| 1 hefty pinch | Kosher or sea salt |
| 5-6 | Stale croissants, 1-2 days old |
Ingredient Note: For grinding pistachios, I pulse them in a food processor until they’re the texture of fine breadcrumbs—not quite powder, but close. You want some texture left.
Equipment You’ll Need
Essential:
- Two baking sheets
- Parchment paper
- Small pot or microwave-safe bowl
- Medium mixing bowl
- Fork (yes, just a regular fork!)
- Pastry brush
- Sharp serrated knife
Optional but helpful:
- Food processor (for grinding pistachios)
- Stand mixer (if your arm gets tired creaming butter)
How to Make Pistachio Croissants Step-by-Step
Making pistachio croissants at home is way easier than you’d think. Here’s exactly how to do it:
- Prep your workspace. Preheat your oven to 375°F and line two baking sheets with parchment paper. Trust me, the parchment makes cleanup so much easier when that buttery frangipane inevitably drips.
- Make the simple syrup. Combine 1/4 cup granulated sugar and 1/4 cup water in a small pot over medium-low heat, stirring occasionally until the sugar completely dissolves (about 2-3 minutes). Transfer to a small bowl and let it cool. Alternatively, microwave the sugar and water together in 30-second bursts, stirring between each, until dissolved.
- Prepare the pistachio frangipane. In a medium bowl, use a fork to cream together the softened butter and 1/3 cup sugar until the mixture looks pale and fluffy, about 2-3 minutes of good arm workout. Stir in the egg and vanilla extract—don’t panic if it looks a little curdled or chunky at this stage, that’s completely normal. Fold in the finely ground pistachios and salt until everything’s evenly combined into a thick, spreadable paste.
- Split and soak the croissants. Using a sharp serrated knife, carefully slice each croissant in half horizontally (like you’re making a sandwich). Arrange them cut-side-up on your prepared baking sheets. Using a pastry brush, generously brush the simple syrup onto the bottom halves—really let those croissants drink it up.
- Fill with frangipane. Spread about 2 tablespoons of pistachio frangipane onto each syrup-soaked bottom half. Don’t use it all—you’ll need some for the tops! Place the top halves back on to create pistachio-stuffed croissant sandwiches.
- Top and decorate. Brush more simple syrup over the tops of your assembled croissants. Dot about 1 teaspoon of the remaining frangipane on top of each one, then press a few chopped pistachios into those frangipane dots for that bakery-perfect look.
- Bake to golden perfection. Slide your baking sheets into the preheated oven and bake for 12-14 minutes, until the tops turn gorgeous golden brown and the frangipane looks set (it shouldn’t jiggle when you gently shake the pan). Let them cool for about 5 minutes before diving in—I know it’s hard to wait!
Pro Tips for Perfect Pistachio Croissants
This pistachio croissant recipe works best when you follow a few key techniques I’ve learned through trial and error:
Room temperature matters. Make sure your butter and egg are actually at room temperature before mixing. According to Serious Eats, ingredients at similar temperatures emulsify properly, creating a smooth frangipane instead of a grainy, separated mess. Cold butter won’t cream properly, and cold eggs can cause the mixture to break.
Stale is the secret. Fresh croissants sound better in theory, but they absorb simple syrup unevenly and can turn mushy in the center. Day-old or two-day-old croissants have slightly dried out, which means they soak up that syrup like little buttery sponges without losing their structure.
Don’t skip the simple syrup. I tried making these without it once (lazy Sunday morning), and they turned out dry and bland. The syrup adds crucial moisture and sweetness that balances the rich frangipane perfectly.
Grind pistachios fine but not into butter. You want the texture of fine sand, not pistachio butter. If your food processor starts clumping the nuts into a paste, you’ve gone too far. Pulse in short bursts and check frequently.
Watch the oven carefully. These croissants can go from perfectly golden to too dark in about 90 seconds. I set a timer for 11 minutes, then start checking every minute after that.
What If Things Go Wrong?
Why is my frangipane too runny? Your butter was probably too soft or melted. Frangipane should hold its shape when you scoop it. If it’s too loose, pop it in the fridge for 10 minutes to firm up before using.
What if my croissants get soggy? You might’ve used croissants that were too fresh, or applied too much simple syrup. Next time, use older croissants and brush syrup in thinner layers, letting each layer soak in before adding more.
Why did the frangipane leak everywhere? This happens when you overfill the croissants or don’t seal the edges properly. Use a lighter hand with the filling—about 2 tablespoons is really enough. The frangipane expands as it bakes.
Can I fix dry pistachio croissants? If your baked croissants seem dry, brush extra warm simple syrup over them immediately when they come out of the oven. They’ll absorb moisture while they’re still hot.
Fun Ways to Mix Things Up
Pistachio croissant variations let you customize this recipe to your mood:
Chocolate pistachio croissants: Add 1-2 tablespoons of chopped dark chocolate inside with the frangipane filling. The combination of bitter chocolate and sweet pistachios is absolutely chef’s kiss.
Rose pistachio croissants: Add 1/4 teaspoon of rose water to your simple syrup for a Middle Eastern-inspired twist. It’s subtle but so elegant.
Orange pistachio croissants: Mix 1 teaspoon of orange zest into your frangipane for bright citrus notes that cut through the richness beautifully.
For a different take on nutty pastry fillings, try our sweet pistachio butter—amazing spread inside warm croissants or served with coffee for a Paris-meets-Middle-East breakfast.
How to Serve, Store, and Reheat
Serving these croissant pistachio beauties is half the fun:
Serve them slightly warm with a strong cup of coffee or espresso. The contrast between hot, bitter coffee and sweet, nutty croissant is pure magic. I also love them with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Store leftovers in an airtight container at room temperature for up to 3 days, though honestly, they’re best within 24 hours. The frangipane stays soft, but the croissant itself loses some of its crispy texture over time.
Reheat in a 325°F oven for 5-7 minutes to restore that fresh-baked quality. Don’t microwave them—you’ll end up with rubbery croissants and sad times.
If you’re obsessed with pistachio breakfasts now, our easy pistachio muffins use real toasted nuts for the same buttery, nutty vibe—perfect alongside a tray of warm croissants.
Zero-Waste Kitchen Magic
Don’t toss those pistachio scraps! Here’s how to use every bit:
Pistachio dust: Any tiny pistachio bits left in your food processor make an incredible topping for yogurt, oatmeal, or ice cream. Store in a jar for up to two weeks.
Extra frangipane: Leftover filling keeps in the fridge for 3-4 days. Spread it on toast, swirl it into muffin batter, or use it to fill thumbprint cookies.
Croissant crumbs: If your croissants crumble while cutting, save those buttery shards. Toast them lightly and use as a topping for salads or pasta—seriously fancy breadcrumbs.
Want even more ways to use pistachios? Our pistachio cream recipe makes a lush spread you can drizzle over pistachio croissants or serve on the side with fresh berries.
Your Pistachio Croissant Questions Answered
Can I make pistachio croissants ahead of time?
Yes! Prep the simple syrup and frangipane up to 2 days ahead and store them separately in the fridge. Assemble and bake the croissants fresh when you’re ready to serve for the best texture and flavor.
What’s the best substitute for pistachios in this recipe?
Almonds work beautifully and create a more traditional frangipane. You can also try hazelnuts for a Nutella-adjacent flavor, or cashews for something milder. Just grind them the same way you would pistachios.
Are pistachio croissants healthy?
They’re definitely a treat! Each croissant has around 420 calories with a good amount of butter and sugar. That said, pistachios add protein, healthy fats, and fiber. Enjoy them as an occasional indulgence rather than everyday breakfast.
Can I freeze pistachio croissants?
Absolutely. Freeze baked and cooled croissants in a single layer on a baking sheet, then transfer to a freezer bag once solid. They’ll keep for up to 2 months. Reheat from frozen at 350°F for 10-12 minutes.
Why are my pistachio croissants not crispy on top?
This usually means your oven temperature was too low or you didn’t bake them long enough. Make sure your oven is fully preheated to 375°F, and bake until the tops are deeply golden brown, not just lightly colored.
What goes well inside a croissant?
Beyond pistachio frangipane, try almond cream, chocolate hazelnut spread, pastry cream with fresh berries, ham and cheese, or even a savory herb butter with scrambled eggs. Croissants are incredibly versatile!
What pairs well with pistachio?
Pistachio loves chocolate (especially dark), citrus (orange and lemon), rose water, honey, vanilla, raspberries, and cream. These flavors complement the nut’s natural sweetness without overpowering it.
Can I eat 20 pistachios a day?
Definitely! Pistachios are packed with protein, fiber, and healthy fats. Twenty pistachios (about 1 ounce) make a nutritious snack. Just watch the salt content if you’re monitoring sodium intake.
Time to Bake Your Own Pistachio Croissants!
There’s something deeply satisfying about pulling a tray of golden, fragrant pistachio croissants from your own oven. They look fancy, taste incredible, and honestly? They’re one of the easiest impressive baked goods you can make.
I’d love to see your pistachio croissant creations! Drop a comment below with your favorite variation, or tag your photos so I can drool over them.
Baked with love by Rebeccah Ellene.
