Pistachio Raspberry Croissants

published May 3, 2023
Pistachio Raspberry Croissants Recipe

Stale store-bought croissants come back to life when they get stuffed with rich pistachio cream and raspberry preserves.


Makes6 croissants

Prep20 minutes

Cook20 minutes

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single pistachio raspberry croissant with crumbs of pistachio and raspberry next to it on a pink plate placed on a marble surface
Credit: Photo: Vicky Wasik; Food Styling: Nicole Rufus

You’ve probably sunk your teeth into excellent plain, chocolate, or almond-filled croissants. But allow me to turn you on to pistachio-raspberry croissants. If you love anything pistachio-flavored, these flaky pastries have pistachios on overload — they’re stuffed and topped with rich pistachio cream and sprinkled with chopped pistachios. Here, raspberry preserves act as a complement to the fragrant pistachios, imparting a fruitiness that’s tart, jammy, and lightly sweet. These croissants are everything you adore about those fancy-filled croissants from a high-end pastry shop and are a smart way to breathe new life into stale store-bought croissants. 

Ingredients You Need for Pistachio Raspberry Croissants 

Here’s everything you need to make fancy bakery-style croissants at a fraction of the price. 

  • Stale croissants: With their dried-out texture, stale leftover croissants are ideal for  absorbing complex flavor. Make sure to use ones that are two to three days old. 
  • Pistachios: You’ll want roasted, unsalted pistachios that are as green and as peeled as possible. 
  • Pistachio oil: No artificial flavors here! A touch of pistachio oil really accentuates the pistachio flavor of the cream that’s stuffed inside the croissant.
  • Sugar and eggs: Two key ingredients that add sweetness and body to this frangipane-like pistachio cream. 
  • Raspberry preserves: A teaspoon of raspberry preserves layered inside, right on top of the pistachio cream, adds a fruity pop to the croissant. I like a seeded variety, but you can use a smoother seedless preserve if you’d like. 
  • Garnish: A sprinkle of chopped pistachios and crushed freeze-dried raspberries are gorgeous on top. 
Credit: Photo: Vicky Wasik; Food Styling: Nicole Rufus

How to Make Pistachio Raspberry Croissants

Halved croissants are soaked with simple syrup, filled with a luxurious cream made with ground pistachios and pistachio oil, and finished with a dab of raspberry preserves. To gild the lily, another sweep of the pillowy pistachio cream, along with a sprinkle of crushed pistachios and freeze-dried raspberries, crown the tops of the croissants before they’re baked.

Credit: Photo: Vicky Wasik; Food Styling: Nicole Rufus

More Pistachio Recipes

Pistachio Raspberry Croissants Recipe

Stale store-bought croissants come back to life when they get stuffed with rich pistachio cream and raspberry preserves.

Prep time 20 minutes

Cook time 20 minutes

Makes 6 croissants

Serves 6

Nutritional Info


  • 4 tablespoons (1/2 stick)

    unsalted butter

  • 1 3/4 cups

    roasted, unsalted pistachios, divided

  • 3 tablespoons

    roasted pistachio oil, such as La Tourangelle

  • 1/3 cup

    granulated sugar

  • 2

    large eggs

  • 1/4 teaspoon

    kosher salt

  • 6

    stale croissants, preferably 2 to 3 days old

  • 1 cup

    simple syrup

  • 1/4 cup

    raspberry preserves, divided

  • Crushed freeze dried raspberries, for topping (optional)


  1. Place 4 tablespoons unsalted butter in a medium bowl and let sit at room temperature until softened, 30 to 45 minutes. Meanwhile, coarsely chop 1/4 cup of the roasted, unsalted pistachios. Place the remaining 1 1/2 cups pistachios in a food processor fitted with the blade attachment or a high-speed blender. Pulse until ground into very fine powder, 25 to 30 pulses.

  2. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

  3. Add 3 tablespoons roasted pistachio oil and 1/3 granulated sugar to the bowl of butter. Mix with a spatula or wooden spoon until the mixture is light and just slightly grainy. Add the powdered pistachios, 2 large eggs, and 1/4 teaspoon kosher salt. Mix until smooth and creamy.

  4. Slice 6 stale croissants in half horizontally with a serrated knife (like a sandwich). Be sure to slice evenly so that the halves are flat and not angled.

  5. Generously brush the cut sides of the croissant halves with 1 cup simple syrup. Spread about 2 tablespoons of the pistachio cream onto each bottom croissant half. Top each portion with 2 teaspoons of the raspberry preserves and gently smear into an even layer. Close the croissants with the tops. Spread the remaining pistachio cream over each croissant top half (about 1 tablespoon each).

  6. Place the croissants on the baking sheet, spacing them evenly apart. Sprinkle with the chopped pistachios. Bake until the cream is golden-brown around the edges and the pistachios on top are toasted, 20 minutes. Immediately sprinkle with crushed freeze-dried raspberries if desired. Serve warm or at room temperature.

Recipe Notes

Make ahead: The pistachio cream can be made 5 days ahead and refrigerated in an airtight container. Stir before use.

Storage: Leftover croissants can be stored at room temperature in an airtight container for up to 2 days.