Pistachio Croissants

These delicious pistachio croissants are made using store-bought croissants - a moreish pastry that rivals that of a Parisian café!

a close up image of a croissant topped with pistachios and icing sugar

If you’re as obsessed with pistachios as I am, then this pistachio croissant recipe NEEDS to be on your radar. Buttery, flaky croissants are filled with a delectable pistachio frangipane, brushed in a cardamom and rosewater syrup, and topped with chopped pistachios. 

And trust me, they’re easier to make than you think!

The secret to making café-worthy pistachio croissants at home is to use store bought croissants. Croissants are notoriously one of the most difficult pastries to make – not to mention the process is incredibly time-consuming. However, if you would like to make your own croissants, this recipe from Claire Saffitz is particularly detailed.

Whether you’re hosting a brunch or indulging in a weekend baking project, these pistachio croissants are sure to be a hit.

More pistachio recipes

Before we continue, I must direct my fellow pistachio enthusiasts to more tasty pistachio recipes on the blog!

a tray with 2 pistachio croissants and a cup of coffee

What ingredients will I need?

To make pistachio croissants at home, you will need:

  • Store-bought croissants. I recommend using croissants that are at least a day old as they will readily absorb the sugar syrup. As the pistachio filling is quite rich, you may wish to opt for a croissant with a lower butter content.
  • Pistachios. Roasted pistachios work best as they have a deeper flavour. Unsalted is also best so you can adjust the salt level to your preference.
  • Egg. I have not yet tested an eggless version of this recipe. Make sure your egg is room temperature to avoid the filling curdling.
  • Unsalted butter. To form the frangipane filling. Again use soft room temperature butter.
  • Icing sugar (aka powdered sugar). I find using icing sugar in the frangipane yields a smoother filling than caster sugar. We will also dust the finished pastries with icing sugar for a gourmet look!
  • Caster sugar. This is required to make a sugar syrup to brush the croissants with.
  • Rosewater and cardamom. Optional additions to our sugar syrup for extra flavour! And if you like cardamom, you’ll love these cardamom millet cookies.
  • Slivered pistachios. To top our croissants with. You can either purchase slivered pistachios or make your own at home (see below).
a croissant topped with pistachios

How to make slivered pistachios at home

If you have already purchased some slivered pistachios, feel free to skip this section and continue onto the step-by-step recipe.

Slivered pistachios are pistachios that have been slivered (chopped) into tiny pieces, or ‘slivers’. They are often a more vibrant shade of green than shelled pistachios, as the outer brown layer of skin has been removed.

With a little effort, you can make your own slivered pistachios at home using these steps:

  1. Shell your pistachios and decant them into a small bowl.
  2. Cover the pistachios in boiling water and leave for 5-10 minutes.
  3. Use your fingernails to carefully peel off the brown outer layer of each pistachio, revealing the vibrant green interior.
  4. Carefully dry the pistachios with a paper towel.
  5. Use a flat-edged knife to slice the pistachios into tiny slivers.

This video visualises the process in further detail if you are interested.

How to make pistachio croissants step-by-step:

As always, you can find the full recipe and instructions at the bottom of this blog post.

We’ll begin by making the frangipane: add your shelled pistachios to a blender or food processor and blitz into a powder (photo 1). Be careful not to over-process them as the pistachios will start to release oils and form pistachio butter.

In a medium bowl, cream together the softened butter and icing sugar (photo 2). Add the ground pistachios and egg and mix until combined (photo 3).

Slice the croissants in half lengthwise and brush each interior side with sugar syrup (photo 4). Pipe or spread the pistachio filling onto the bottom layer ensuring it is evenly distributed (photo 5). 

Add the top croissant layer and brush with more sugar syrup. Pipe on a little more filling and sprinkle on the slivered pistachios (photo 6).

Then simply bake the croissants, and serve dusted with powdered sugar!

How to make this recipe perfectly:

This recipe is remarkably simple (considering how impressive they look) but here are some tips to make it perfectly: 

  1. Use high-quality ingredients for the best flavor.
  2. Ensure you pipe or spread the pistachio filling evenly for a consistent taste in every bite.
  3. Don’t overbake the croissants or they will burn. Remember the store bought croissants are already pre-cooked.
  4. Presentation is key! For an elegant finish, dust the croissants with powdered sugar.
pistachio croissant dusted with icing sugar


Can I use a different nut instead of pistachio in this recipe?

Certainly! Using almonds instead of pistachios would yield the ever popular almond croissant, but you can also experiment with any nut of your choosing. Each nut will bring its unique flavor and texture to the croissants.

Can I make the pistachio filling in advance?

You can make the pistachio frangipane ahead of time and store in an airtight container in the fridge for up to 2 days. When ready to use, bring it to room temperature for easier piping.

Are there any variations I can try with the pistachio croissant recipe?

Experiment with adding chocolate chips to the filling for a decadent twist, or incorporate a hint of orange zest into the frangipane for a citrusy note. Feel free to get creative!

What to serve with pistachio croissants 

Pistachio croissants pair beautifully with a variety of beverages. Some of my favourites are:

Storage and reheating

Pistachio croissants are best enjoyed fresh out of the oven, but you can store them in an airtight container at room temperature for up to two days.

To reheat, place them in a preheated oven at 180°C/350°F for about 5-7 minutes to regain their crispiness. Alternatively, you can reheat them in the airfryer!

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

a close up image of a croissant topped with pistachios and icing sugar

Pistachio Croissants

5 from 1 vote
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Prep30 minutes
Cook15 minutes
Total45 minutes
Serves4 croissants
These delicious pistachio croissants are made using store-bought croissants – a moreish breakfast or snack that rivals that of a Parisian café!
Author: Shivani Raja


For the sugar syrup:

  • 65 grams/ ⅓ cup Granulated Sugar
  • 65 ml/ ⅓ cup Water
  • 2-3 Cardamom Pods optional
  • ¼ tsp Rose Water optional

For the pistachio filling:

  • 100 grams/ 1 cup of Shelled Pistachios roasted & unsalted
  • 65 grams/ 4.5 tbsp Unsalted Butter room temperature
  • 75 grams/ ½ cup Powdered Sugar
  • 1 Small Egg room temperature
  • pinch Salt

Additional ingredients:

  • 4 Store-Bought Croissants ideally a day old
  • 25 grams/ 2.5 tbsp Slivered Pistachios


  • Preheat the oven to 180°C/350°F.
  • Prepare the sugar syrup: add the granulated sugar and water to a small saucepan. Add the split cardamom pods and rosewater, if using. Stir with a spoon and cook over low-medium heat until the sugar is just dissolved. Set aside for later use.
  • Add the pistachios to a blender or food processor and blitz into a powder, taking care not to overblend as the pistachios will start to release oils.
  • In a medium bowl, cream together the butter and powdered sugar. Add the egg, salt, and ground pistachios and mix until combined.
  • Slice each croissant in half lengthwise. Use a pastry brush to generously brush the interior side of each croissant slice with the sugar syrup.
  • Pipe or spread the pistachio filling onto the bottom half of each croissant, ensuring you evenly cover the croissant.
  • Add the top layer to each bottom-half and brush the top with more sugar syrup. Side note: Any leftover syrup can be used in iced coffee!
  • Pipe a little more filling on top of each croissant and sprinkle with slivered pistachios.
  • Transfer the croissants to a baking tray and bake for 12-15 minutes until golden. Keep an eye on them at the 12 minute mark as they may burn.
  • Leave the croissants to cool slightly before dusting with powdered sugar and enjoying with your favourite beverage.


  • Prepared croissants can be stored in an airtight container at room temperature for 2 days.
  • To reheat, place the pistachio croissants in a preheated oven at 180°C/350°F for 5-7 minutes to regain their crispiness.


Serving: 1croissantCalories: 677kcalCarbohydrates: 70.6gProtein: 14.1gFat: 39.2gSaturated Fat: 20gCholesterol: 194mgSodium: 605mgFiber: 3.6gSugar: 33.6g
Tried this recipe?Mention @shivani.lovesfood or tag #shivanilovesfood!

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