Pistachio Baklava Croissant

When Two Icons Collide

If pistachios were a person, I’d marry them. Bold, I know—but that’s how deep the love goes. They’re nutty, slightly sweet, perfectly green, and versatile enough to go from savory sauces to rich, creamy desserts without breaking a sweat. And when you pair them with baklava and croissants? That’s not a recipe—it’s a power move.

Let me be upfront: I’ve never made croissants from scratch. The layers, the chilling, the folding—I’ve watched the YouTube videos, and frankly, it feels like pastry school final exam level. But you know what? It’s 2024, and we’re working smarter, not harder. Store-bought croissants are the cheat code here, and I’m not ashamed.

Once filled with pistachio-spiked pastry cream, brushed with honey syrup, and baked to golden perfection, they taste like you spent all morning mastering laminated dough (wink wink).

How to make pistachio and baklava croissants

This mashup of two dessert greats—flaky croissant and syrupy baklava—makes for an indulgent brunch treat, an impressive dessert, or, let’s be honest, a glorious solo coffee companion when you need a mid-week pick-me-up. Pistachio lovers, this one’s for you.

Why this Recipe Works

• Store-bought croissants save time but still bring that flaky, buttery magic.

• Pistachio filling is a sweet, nutty blend that brings baklava vibes without the phyllo stress.

• Pastry cream base adds richness and a luxurious texture.

• Honey syrup glaze finishes it with that iconic baklava shine.

• Perfect for brunch or as a showstopping dessert for guests (or just you).

use store bought croissants to make pistachio and baklava croissants

Tips for Making Pistachio Baklava Croissants

• Use day-old croissants—they’re sturdier and soak up the filling better.

• Don’t skip the honey syrup glaze—it gives that glossy, sticky baklava finish.

• Let the pastry cream cool completely before mixing with pistachios.

• A pastry bag helps evenly distribute the filling, but a spoon works in a pinch.

• Want to get fancy? Sprinkle with crushed rose petals for a Middle Eastern flair.

How To Make Pistachio Baklava Croissants

Flaky pistachio baklava croissants filled with creamy nutty filling and glazed in honey. A bakery-worthy spring dessert made easy with store-bought croissants Shrimp and Grits with blackened shrimp, creamy smoked gouda grits, and buttery corn is the ultimate Easter brunch comfort food

Make the Pastry Cream

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 egg yolks, 1 egg, ¼ cup cornstarch, and ½ cup sugar.

3. In a saucepan, warm 2 cups of milk over medium heat.

4. Slowly pour milk into egg mixture, whisking constantly to avoid scrambling.

5. Return to pan and cook over medium-low heat, whisking until thickened (4–5 minutes).

6. Remove from heat, stir in 2 tbsp butter and 1 tsp vanilla. Chill with plastic wrap pressed on top.

Make the Pistachio Filling

1. Process 1 cup pistachios and 1 cup powdered sugar in a food processor until fine.

2. Stir pistachio mixture, 2 tbsp softened butter, and 1 egg into cooled pastry cream until well combined.

3. Transfer to a pastry bag and set aside.

Make the Honey Syrup

1. Mix ½ cup warm water and ¼ cup honey in a small bowl. Set aside.

Assemble and Bake

1. Slice 6 large or 12 petite croissants in half and place on lined baking sheet.

2. Pipe pistachio filling inside each croissant.

fill the croissants with the pistachio cream

3. Brush tops with honey syrup, then pipe a swirl of pistachio filling on top.

brush the hone syrup on top of the croissants

4. Sprinkle with chopped pistachios and bake at 375°F for 12–15 minutes, until golden.

5. Serve warm, dusted with powdered sugar and a drizzle of honey.

Shortcuts are Okay

When life gives you store-bought croissants, stuff them with pistachios and drizzle with honey. These Pistachio Baklava Croissants are the perfect mix of indulgent, impressive, and surprisingly easy. Whether you’re baking for brunch, a spring gathering, or just treating yourself on a random Tuesday, this one’s going in the “wow, I made that?” file.

Did you use store-bought croissants, or did you over achieved and made your own croissants? Tag me in your creations—I want to see! 💛

Recipe courtesy of Well Made By Kiley.

Prep Time 2 mins

Cook Time 25 mins

Total Time 27 mins

Cooking Method: Baking, Stovetop

Cuisine: French, Mediterranean

Courses: Dessert

Servings: 4

Calories: 577

Description

Flaky pistachio baklava croissants filled with creamy nutty filling and glazed in honey. A bakery-worthy spring dessert made easy with store-bought croissants.

Ingredients

Pastry Cream

2 cups whole milk
2 egg yolks
1 egg
1/4 cup cornstarch
1/2 cup granulated sugar
2 tbs unsalted butter
1 tsp vanilla extract

Pistachio Filling

1 cup pistachios, shelled
1 cup powdered sugar
1 tbs corn starch
2 tbs unsalted butter, softened
1 egg
6 large or 12 petite croissants, preferably a day old
honey for garnishing
powdered sugar for garnishing

Simple Honey Syrup

1/2 cup warm water
1/4 cup honey

How To Make Pistachio Baklava Croissant

1
Make the Pastry Cream
- Preheat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the egg yolks, egg, cornstarch, and sugar. Set aside.
2
- In a medium saucepan over medium heat, heat the milk just until warm. Slowly pour the warm milk into the eggs, whisking constantly to prevent the eggs from scrambling.
- Once the milk is fully incorporated, pour the mixture back into the saucepan and slowly bring to a simmer over medium-low heat, whisking constantly. Continue to cook until it thickens, about 4-5 minutes.
- Remove the mixture from the heat, and immediately stir in the butter and vanilla extract. Transfer to a clean bowl and place plastic wrap directly on top of the cream to prevent a film from forming. Let cool in fridge.
3
Make the Pistachio Filling
- Place the pistachio and powdered sugar in a food processor and process until mixture is line fine sand.
- Remove the pastry cream from fridge. Add the pistachio mixture, softened butter, and egg to the pastry cream and mix to combine.
- Transfer the pistachio filling to a pastry bag and set aside.
4
Make the Honey Syrup
Mix together the warm water and honey in a small bowl. Set aside.
5
Assemble and Bake
- Cut the croissants in half and place onto a baking sheet lined with parchment paper.
- Pipe the filling on the inside of the croissant. Brush the top of each croissant with the honey syrup mixture.
- Pipe the remaining pistachio filling on top of the croissant. Sprinkle with chopped pistachio and bake at 375°F for 12-15 minutes or until golden brown.
- Serve warm with powdered sugar and a drizzle of honey.