Strawberry Pistachio Croissants

These strawberry pistachio croissants hit that perfect sweet spot between a casual weekday breakfast and something impressive enough for a weekend brunch spread. The flaky pastry, jammy berries, and crunchy nuts make them stupidly good.

Ingredients

  • 2 sheets frozen puff pastry, thawed
  • 1 cup fresh strawberries, diced
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/2 cup pistachios, roughly chopped
  • 1 egg, beaten
  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream

Step-by-Step Instructions

Step 1: Make the Strawberry Filling

Toss the diced strawberries with sugar and lemon juice in a small bowl. Let them sit for 10 minutes while the sugar draws out the juices. You will have a gorgeous, jammy mixture.

Step 2: Prepare the Puff Pastry

Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 6 rectangles or squares, depending on how big you want your croissants. A 3x3 grid works well.

Step 3: Fill and Roll

Spoon a small amount of the strawberry mixture onto one half of each pastry rectangle. Fold the other half over the filling and press the edges to seal. Use a fork to crimp the edges for that bakery look.

Step 4: Add the Egg Wash and Toppings

Brush each croissant with the beaten egg. Press the cut side into the chopped pistachios, then place pistachio-side up on your baking sheet.

Step 5: Bake

Preheat your oven to 400F. Bake the croissants for 18 to 20 minutes until they are deeply golden and puffed. Let them cool on the pan for 5 minutes.

Step 6: Make the White Chocolate Drizzle

While the croissants cool, melt the white chocolate chips with the heavy cream in the microwave in 30-second bursts, stirring between each. Drizzle this over the croissants and finish with a few extra chopped pistachios.

Serving Suggestions

  • Serve warm with a cup of coffee or cold brew
  • Add a side of Greek yogurt for extra protein
  • Make them ahead and reheat at 350F for 5 minutes before serving

Tips

  • Keep the puff pastry cold until you are ready to work with it. Warm pastry gets sticky and hard to handle.
  • Do not overfill the croissants or the filling will leak out during baking.
  • If you cannot find fresh strawberries, frozen will work in a pinch, just drain them well first.