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Pistachio Raspberry Croissants on a plate

Pistachio Raspberry Croissants

Elegant, indulgent, and ridiculously easy—these croissants taste like they came from a Parisian bakery. Oui, please!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast, Dessert
Cuisine French
Servings 6 croissants
Calories 320 kcal

Equipment

  • Baking Sheet
  • Parchment Paper

Ingredients
  

Pistachio Cream

  • 1/2 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 cup ground pistachios
  • 1 egg
  • 1/2 tsp almond extract
  • 1 tbsp flour

Croissants

  • 6 croissants day-old works great!
  • 1/2 cup raspberry preserves or fresh raspberries
  • 2 tbsp milk for brushing
  • powdered sugar for dusting
  • crushed pistachios for topping

Instructions
 

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Beat together all pistachio cream ingredients until smooth and fluffy.
  • Slice croissants in half horizontally. Spread a layer of pistachio cream on the bottom half, followed by raspberry preserves or fresh raspberries. Close the croissants.
  • Brush tops with milk, then spread a thin layer of pistachio cream on top.
  • Sprinkle with crushed pistachios and bake for 10–12 minutes until golden and warm.
  • Dust with powdered sugar and serve warm.

Notes

Perfect for brunch or a sweet weekend treat. You can use almond meal if pistachios aren’t available.
Keyword Parisian Pastry, Pistachio Croissants, Raspberry Brunch