Easy Pistachio Croissant Recipe with Homemade Pistachio Frangipane
If you love the nutty, rich flavor of pistachios, these Pistachio Croissants are a must-try! Made with flaky, buttery croissants and filled with a homemade pistachio frangipane, they’re a bakery-quality treat that’s surprisingly easy to make at home. The pistachio filling is sweet and creamy, while the chopped pistachios on top add the perfect texture! Whether for brunch or an everyday indulgence, these croissants are an easy way to elevate your morning pastry.
Equipment
- Food processor
- 1.5” Cookie scoop
- Baking sheet
- Parchment paper
- 9×13 baking pan
Ingredients
Croissants & Filling:
- 6 large croissants
- 2 cups shelled pistachios
- ½ cup melted butter
- 1 cup + 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons honey
- 2 eggs
- ½ cup all-purpose flour
Topping:
- ¼ cup chopped pistachios
- 1 tablespoon powdered sugar
Instructions
- Prep: Prepare a baking sheet by lining it with parchment paper. Preheat oven to 350°F (175°C). Prepare a separate 9×13 baking pan (or similar) by filling it halfway with hot water.
- Melt: Add the ½ cup butter to a heatproof bowl, place in the microwave for about 30 seconds until melted. Set aside.
- Chop: In a food processor, add 2 cups shelled pistachiosand pulse several times until the pistachios are broken into very small pieces. Add 2 tablespoons of the melted butter (reserving the rest) to the ground pistachios. Pulse a few more times to incorporate the butter and break up any larger pistachio pieces.
- Add Remaining Ingredients: Add 1 cup + 2 tablespoons granulated sugar, the reserved melted butter, 1 tablespoon pure vanilla extract, and 2 tablespoons honey. Pulse a few times until mixed well and it forms a paste. Add 2 eggs and pulse briefly, just until incorporated. Add ½ cup all-purpose flour and pulse again until fully combined. Be careful not to overmix.
- Assemble: Cut each croissant down the middle, leaving about an inch on each side uncut. Using a 1.5" cookie scoop, add 3-4 scoops of the pistachio frangipane into the middle of each croissant, spread into an even layer, and close the croissant. Add an additional scoop on top of each croissant and spread evenly. Top with the roughly chopped pistachios.
- Bake: Place the prepared croissants on the baking sheet. They can be close to each other, but shouldn't touch. Place the 9×13 pan of water in the oven on the rack underneath the croissants and bake for 10 minutes at 350°F.After 10 minutes, carefully remove the pan of water and continue to bake the croissants without the water bath for an additional 7-9 minutes until the pistachio paste on top no longer looks raw. The tops will turn a light golden brown but will still be visibly green. As oven temperatures vary, check on your croissants early to avoid overbaking.
- Cool & Serve: Place the baked croissants on a wire rack and allow them to cool to room temperature. Sprinkle with powdered sugar before serving. Enjoy!
