Pistachio Croissants

Jul 20, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Beans Medium

Golden, flaky pistachio croissants on parchment, one torn open to show the honeycomb layers

Tender, flaky croissants enriched with pistachio puree and vanilla bean in the dough, filled with a luscious pistachio cream, and topped with chopped pistachios for extra crunch and flavor.

Prep 100 min

Cook 22 min

Cooling 10 hr 30 min

Total 14 hr 2 min

Yield 10 croissants

Diet —

Ingredients

Adjust yield

croissants

4 ¼ cups (510.0 g)bread flour
¼ cup (50.0 g)granulated sugar
2.0 tsp (6.0 g)instant yeast
1 ½ tsp (9.0 g)fine salt
1 ¼ cups (284.0 ml)cold whole milk
3.0 tbsp (42.0 g)unsalted butter, softened
1.0vanilla bean, split and scraped
226.0 g (226.0 g)cold unsalted butter, for laminating
½ cup (120.0 g)pistachio puree (unsalted, finely ground pistachios blended with a little cream)
½ cup (120.0 g)pistachio cream filling
1.0 large (50.0 g)egg
1.0 tbsp (15.0 ml)milk, for egg wash
¼ cup (30.0 g)chopped toasted pistachios, for topping

Make it at home

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Instructions

In a large mixing bowl or stand mixer fitted with a dough hook, combine the bread flour, granulated sugar, instant yeast, and fine salt.
Add the cold whole milk, softened butter, vanilla bean seeds scraped from the pod, and pistachio puree to the dry ingredients. Mix on low speed until the dough starts to come together, about 2-3 minutes, then knead on medium-low speed for 6-8 minutes until smooth and slightly sticky.
Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 8 hours or overnight to allow the dough to rest and develop flavor.
Prepare the cold unsalted butter for laminating by placing it between two sheets of parchment paper and pounding it into a 7 x 7-inch (18 x 18 cm) square. Chill until firm but pliable.
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 12 x 12-inch (30 x 30 cm) square.
Place the butter block diagonally onto the dough square, folding the corners over the butter to encase it completely, pinching edges tightly to seal.
Roll the dough carefully into a 20 x 10-inch (50 x 25 cm) rectangle and fold it into thirds (letter fold). Wrap in plastic wrap and chill for 1 hour.
Repeat the rolling and letter folding process two more times, chilling the dough for 1 hour between each turn to keep the butter cold and ensure distinct layers.
After the final chill, roll out the dough to 20 x 10 inches (50 x 25 cm) and cut into 10 triangles.
Place about 1 tablespoon (15 g) of pistachio cream filling at the base of each triangle. Roll tightly from the base to the tip to form croissant shapes.
Arrange croissants on parchment-lined baking sheets with the tips tucked under. Cover loosely with plastic wrap and proof until nearly doubled in size, about 90 minutes, at around 75°F (24°C).
Preheat oven to 375°F (190°C). Whisk together the egg and milk for the egg wash and brush croissants gently.
Sprinkle chopped toasted pistachios on top of each croissant for a nutty crunch and baked finish.
Bake for 20-22 minutes, rotating halfway through, until croissants are deep golden brown and crisp.
Transfer to wire racks to cool for at least 30 minutes before serving.

Tips

Ensure the pistachio puree is smooth and not too watery to maintain dough structure and flavor.
Use a real vanilla bean for a rich, natural vanilla flavor that pairs perfectly with pistachio.

Recipe FAQ

How long does it take to make pistachio croissants?

Plan on 100 minutes of prep and 22 minutes of cooking, plus 12 hours to rise, chill and rest. The recipe makes 10 croissants.

How should I store pistachio croissants?

Store leftover croissants in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to refresh the texture.

Can I make pistachio croissants ahead?

Prepare and laminate dough up to a day in advance; shape and proof croissants just prior to baking.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Tender, flaky croissants enriched with pistachio puree and vanilla bean in the dough, filled with a luscious pistachio cream, and topped with chopped pistachios for extra crunch and flavor.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

460 Calories / serving

31.7g Fat

35.9g Carbs

9.8g Protein

10.2g Sugar

Whole recipe (10 servings): ~4600 cal · 317g fat · 359g carbs · 98g protein · 102g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 460 calories

What it takes to burn one serving

Brisk walking 87 min·5.1 mi·~10200 steps
Walking uphill or incline treadmill 62 min·3.1 mi·~6200 steps
Moderate cycling 47 min·9.4 mi
Swimming laps 64 min
Jogging 45 min·3.8 mi·~7200 steps
Stair climbing 42 min·~3800 steps
Dancing 75 min
Bodyweight circuit training 47 min
Cleaning, errands, or playing with the dog 107 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.