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+ servings

Fig Pistachio Croissants

Fig Pistachio Croissants are a special breakfast that brings the bakery home. Learn how. Make fig pistachio filling for croissants easily.
Course: Breakfast
Keyword: pistachio croissants, pistachio filling for croissants
Servings: 8


  • 8 plain croissants

Fig Pistachio Cream

  • 1 cup Keenan Farms Honey Shelled Pistachios
  • 1 cup Orchard Choice or Sun-Maid California Golden Dried Figs , stems removed
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt


  • Preheat the oven to 400°F. Line two half sheet pans with parchment paper. Slice the croissants in half. Set aside.
  • Finely chop 2-3 tablespoons of pistachios and about 3 figs to use later as garnish.

Make the Fig Pistachio Cream

  • Pulverize the pistachios until finely processed but not to the point of pistachio butter. Add the figs to the food processor and pulverize until mostly smooth.
  • In a stand mixer outfitted with the paddle attachment, beat the sugar and butter until fluffy, about 2 minutes. Mix in the eggs, one at a time. Scrape down the sides of the mixer walls. Add the flour, cinnamon, and salt. Mix on low speed until just combined.
  • Spread an ample amount of Fig Pistachio Cream on the bottom halves of each of the croissants. Cover each of the croissant bottoms with the top halves, spreading on the remaining Fig Pistachio Cream as a stripe on the tops. Sprinkle the finely chopped pistachios and figs over the stripes.
  • Bake for 15 minutes.


Recipe and photos by Annelies Zijderveld