Learn how to make bakery-style Vegan Pistachio Cream Croissants in the comfort of your own kitchen. Puff pastry croissants are filled with a simple pistachio cream, topped with a pistachio drizzle and even more pistachios. Vegan, No-Egg, No-Dairy and Gluten-free option.
Vegan Pistachio Cream Croissants
You’re in for a real treat with this recipe. Puff pastry meets croissants for this ultimate nutty dessert. Flaked puff pastry is shaped and rolled into croissants, baked until flakey and golden brown, sliced in half and filled to the brim with a whipped pistachio cream. It doesn’t end there, they’re then rolled in crushed pistachios, topped with a pistachio drizzle and finished off with a sprinkling of more chopped pistachios. If you love pistachios, than it’s obvious this is the sweet treat for you. They can be ready to enjoy in under an hour, so whats stopping you….. let’s get baking!
Looking for more pistachio desserts, check out my Vegan Pistachio Sheet Cake and Vegan Pistachio Pinwheel Cookies.
Why you’ll love these pistachio criossants
- Easy to make.
- Vegan- this recipe doesn’t contain any animals derived ingredients.
- Uses ready to roll puff pastry sheets.
- Super flakey and buttery.
- Can easily be made gluten-free by using GF pastry sheets.
- Ready to enjoy under an hour.
- Only 8 simple ingredients needed.
- Pistachio cream melts in the mouth.
- Delicious flavour.
- Fun to decorate and make.
- Only 10 minute bake time.
- Full of fresh / real pistachio nuts.
Ingredients you’ll need:
Jot these ingredients down for your next shopping trip.
- Puff pastry: I use the brand JusRol. I use the JusRol Vegan and Gluten-free ready rolled Puff pastry sheets. You can of course use which ever brand is availabe to you.
- Dairy-free milk: You can use any vegan / dairy-free milk for this recipe, as it’s only for brushing on top of the pastry before baking to help with the flakiness. Almond, oat, cashew or soya for example work great!
- Pistachio butter / paste: This is simply pistachios blended up into a runny paste like consistency. You can make it at home with some shelled pistachios and a high speed mini blender / food processor, or buy ready made, it heavily cuts down on time.
- Vegan / dairy-free cream: In order to make the pistachio cream filling, you want a thick cream that is stable and holds it’s shape. My go-to and one I highly recommend is The Coconut Collaborative Double Cream.
- Caster Sugar: Use a fine, white sugar for this recipe.
- Dairy-free cream cheese: Use a original flavour cream cheese, my go-to is Violife.
- Dairy-free white chocolate: This is to melt and mix in with some pistachio paste for the delicious pistachio cream drizzle. I love the brand iChoc Vanilla or supermarket own branded white chocolate such as Sainsburys Deliciously Free From White Chocolate.
- Pistachios: Make sure to get shelled pistachios for ease.
How to make Vegan Pistachio Cream Croissants
You can find the full written recipe and method in the recipe card at the bottom of the page. Happy baking!
- Rol the pastry
Un-roll the sheets of puff pastry. Use a sharp knife or pizza roller to cut the pastry into triangle shapes. Cut a slit at the base of the triangle, and roll up to form a croissant shape. Place on a lined baking tray and brush with some dairy-free milk.
- Bake
Bake in the middle of the preheated oven for around 10-15 minutes or until lightly golden brown in colour. Remove from the oven and allow to cool.
- Make the pistachio cream filling
In a stand mixer with balloon whisk attachment or bowl with electric hand whisk, whip up the cream until soft peaks then add in the rest of the ingredients. Whip until thick and creamy, transferring into a piping bag fitted with a round tip nozzle.
- Assemble croissants
Cut the croissants in half, and pipe in some of the cream, dipping the edge of the croissant with the cream in chopped pistachio nuts.
- Decorate
Melt some vegan white chocolate and stir in the pistachio paste. Drizzle over the tops of the croissants and while its wet, sprinkle on some more chopped pistachio nuts. Chill in the fridge.
- Serve
Serve and enjoy!!!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Pistachio Cream Croissants
- Total Time: 30 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
Flakey Puff Pastry Croissants filled with pistachio cream and pistachio drizzle. Vegan, easy to make and gluten-free option.
Ingredients
Ingredients
- 2 sheets of store bought puff pastry (I use JusRol Vegan Puff Pastry sheets)
- 10ml of dairy-free milk
- 220ml of dairy-free whipping / double cream
- 2 tablespoons of caster sugar / fine white sugar
- 100g of dairy-free cream cheese
- Pistachio butter / paste
- 150g of dairy-free white chocolate
- 1 bag of shelled pistachio (approximately 200g)
Instructions
Method (puff pastry)
- Preheat oven to 180°C fan, and line 2 baking trays with grease proof paper. Set aside.
- Un-roll the puff pastry sheets, using a rolling pin to help flatten out any creases.
- Use a sharp knife or pizza roller to use the sheet of puff pastry into 6 triangles (watch video for visual reference). Cut a small slit at the base of the pastry triangle.
- Roll the triangle up, starting from the bottom side, into a croissant shape. Place this onto your lined baking tray and repeat this with the rest of the triangles.
- Brush some dairy-free milk over each pastry croissant. Bake in the middle of the preheated oven for around 10-15 minutes or until golden brown in colour. It may take a-little longer depending on your oven and size of croissants.
- Once baked, remove from the oven and allow to cool on the baking tray before transferring to a wire rack to cool fully, ready for the cream filling.
Method (cream filling)
- In a bowl with electric hand whisk or stand mixer with balloon whisk attachment, add in the whipping cream. Whip until thick, and add in the sugar, cream cheese and 2/3 heaped tablespoons of pistachio paste. Whip on high speed for at least 5-8 minutes until thick and cream. Transfer this into a piping bag fitted with a medium sized round tip nozzle.
- Use a sharp, secreted knife to cut the croissant in half sideways, and use your hands to open it up. Pipe a generous amount of the pistachio cream into the croissants, not too much or it can become messy. Repeat for all of the croissants.
- Place into the fridge for 10-15 minutes, this will help chill and set the filling.
- In the meantime, add pistachios into a mini blender and blitz until crushed. Pour onto a plate.
- Pick up and roll the side of the croissant with. the cream in the crushed pistachios so it sticks to the cream. place back into the fridge while you make the pistachio drizzle.
Method (pistachio drizzle)
- Melt the white chocolate either in a microwave in 20 second intervals until melted or on the hob using a bain-marie.
- Add a tablespoon of pistachio butter to the white chocolate and stir to combine.
- Use a spoon to drizzle this over the tops of each croissant.
- While the chocolate is still melted and wet, sprinkle over some chopped / ground pistachio nuts.
- Chill in the fridge for 5 minutes then serve and enjoy!
Notes
To store: Best enjoyed day of making. Can also be stored in an air tight / sealed container in the fridge. Best enjoyed within a day of making.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: pastry
- Method: Baking
- Cuisine: American
Do I use 32 tablespoons of pistachio butter for the cream? There is no measurement under the ingrediant list and in the instructions there is space between the 3 2 so I’m unsure if that’s a typo or I actually use that much.
Thank you!!
Author
hey lovely, it states 2/3 tablespoons 🙂 xxx
I baked these this morning and they are fantastic. It was my trial run for a coffee event I participate in as the vegan baker every month. I’ll bake another batch for the event making a few tweaks (mostly cosmetic as mine did not look pretty – I need practice). One recommendation for US bakers, follow the instructions on the packaging of what ever whipped cream you use. I did not and my first attempt separated 🙄.
Thank you SO much for sharing this recipe.