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Homemade Pistachio Croissants

Transform store-bought croissants into luxurious pistachio croissants! This easy recipe delivers flaky, nutty perfection in 30 mins. Get the best homemade pistachio croissant recipe here.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 croissants
Course: Breakfast, Brunch, Dessert
Cuisine: European, French
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Simple Syrup
  • 1/4 cup granulated sugar
  • 1/4 cup water
For the Pistachio Croissants
  • 4 tbsp unsalted butter softened
  • 1/3 cup granulated sugar
  • 1 egg at room temperature
  • 1/2 tsp vanilla extract
  • 1/3 cup roasted and salted shelled pistachios finely ground
  • kosher or sea salt hefty pinch
  • 5-6 stale croissants 1-2 days old

Equipment

  • Small pot
  • Small bowl
  • Medium bowl
  • Fork
  • Pastry Brush
  • Baking sheets
  • Parchment paper

Method
 

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. For the Simple Syrup: Combine granulated sugar and water in a small pot over medium-low heat, stirring until sugar dissolves. Transfer to a bowl and cool. (Alternatively, microwave in 30-second bursts, stirring until dissolved).
  3. Prepare Pistachio Frangipane: In a medium bowl, beat the softened butter and 1/3 cup granulated sugar with a fork for 2-3 minutes until it's light in color. Stir in the egg and vanilla. Mix in the ground pistachios and salt until combined.
  4. Assemble Croissants: Slice croissants lengthwise (like a bun) and place cut-side up on baking sheets. Brush a good amount of simple syrup onto the cut surfaces of the bottom halves. Next, spoon about two tablespoons of pistachio frangipane onto each bottom half, setting aside a small amount for the tops. Place top halves back on. Brush more simple syrup over the tops. Dot about 1 teaspoon of reserved frangipane on top of each croissant and press a few chopped pistachios into each dot.
  5. Bake for 12-14 minutes, until the tops turn golden brown and the frangipane looks firm.
  6. Serve: Let cool slightly and enjoy warm. Best eaten fresh, but good for 1-3 days.

Notes

While these croissants are absolutely best enjoyed warm and fresh from the oven, you can certainly save any leftovers. For optimal freshness, it's recommended to eat them within 1 to 3 days. To store them, place the cooled croissants in an airtight container. They can be kept at room temperature for a day, but if you need to keep them longer, or if your kitchen is particularly warm, storing them in the refrigerator is a good idea.