Pistachio Cornetto

Flaky, nutty, and filled with rich homemade pistachio cream, this Pistachio Cornetto is an elegant Italian pastry perfect for breakfast or a special treat. Whether enjoyed warm from the oven or fresh from the fridge, it delivers the luxurious flavor of pistachios wrapped in buttery layers of pastry.

Why You’ll Love This Recipe
This Pistachio Cornetto brings the charm of an Italian bakery right to your kitchen. Here’s why it’s sure to impress:

Buttery, flaky croissants filled with silky pistachio cream

Homemade pistachio spread that’s easy and delicious

Lightly sweetened with a sugar syrup glaze and nutty crunch

Requires minimal baking skills

Perfect for breakfast, brunch, or dessert

Can be made ahead and assembled quickly

Customizable for different flavors or garnishes

Balanced sweetness that complements the richness of pistachios

Visually striking and crowd-pleasing

A bakery-quality treat with simple ingredients

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pistachio Cream

shelled pistachios

milk powder

vegetable oil

sugar

To Assemble

large cornetti or croissants

powdered sugar

water

chopped pistachios

directions
Prepare the pistachio cream: In a food processor, blend shelled pistachios and milk powder until finely ground. Add the vegetable oil and sugar. Process until smooth and creamy. Transfer the pistachio cream to a piping bag for easy filling.

Make the simple syrup: In a small saucepan, combine powdered sugar and water. Simmer over low heat for about 5 minutes, or until slightly thickened into a syrup. Set aside to cool.

Assemble the cornetti: Using the piping bag, fill both ends of each croissant generously with pistachio cream.

Glaze and garnish: Lightly brush the outside of each filled cornetto with the sugar syrup. Immediately roll or sprinkle the tops with chopped pistachios to adhere.

Optional baking step: For added crispness and warmth, bake the filled and decorated cornetti at 350°F (180°C) for 5–7 minutes. Allow to cool slightly before serving.

Servings and timing
Prep time: 20 minutes

Total time: ~30 minutes

Servings: 8 pastries

Calories per serving: ~320 kcal

Difficulty: Easy

Variations
Chocolate pistachio: Drizzle melted dark chocolate over the top for extra decadence.

Almond version: Substitute pistachios with almonds for a new flavor profile.

Fruit filling: Add a layer of raspberry or apricot jam beneath the pistachio cream.

Sweetened croissant base: Use chocolate croissants or sugar-dusted pastry for a twist.

Nut-free version: Use sunflower seeds or tahini as a substitute for pistachios.

Extra creamy filling: Blend in a tablespoon of cream cheese or mascarpone for a richer spread.

Crunchy topping: Add crushed biscotti or cookie crumbs with the pistachios for added texture.

Lemon zest glaze: Infuse the syrup with lemon zest for a citrusy lift.

Mini size: Use smaller croissants for bite-sized party treats.

Matcha pistachio: Add ½ teaspoon matcha powder to the pistachio cream for a unique fusion flavor.

storage/reheating
Store assembled Pistachio Cornetti in an airtight container in the refrigerator for up to 3 days. For best texture, allow to sit at room temperature for 10–15 minutes before serving.

To reheat, warm in a preheated oven at 300°F (150°C) for 5 minutes to refresh the pastry layers. Avoid microwaving, as it may make the croissants soggy.

Unfilled croissants and pistachio cream can be stored separately and assembled just before serving.

FAQs
Can I use store-bought pistachio cream?
Yes, but homemade offers a fresher and more customizable flavor. If using store-bought, ensure it’s not overly sweet.

What’s the best type of croissant to use?
Use fresh, bakery-style croissants that are large and buttery. Avoid overly soft or pre-packaged types.

Can I use roasted pistachios?
Yes, roasted pistachios will add depth of flavor. Unsalted varieties are best to control overall seasoning.

How can I make the cream smoother?
Blend for longer or add a touch more oil until the desired consistency is reached. A high-powered blender also helps.

Is milk powder essential?
Milk powder adds creaminess, but you can omit it or replace it with a tablespoon of condensed milk (reduce added sugar accordingly).

Can I freeze these?
Assembled pastries do not freeze well, but unfilled croissants and pistachio cream can be frozen separately and thawed when needed.

How much filling should I use per croissant?
Roughly 1–2 tablespoons per croissant, divided between both ends.

What can I use instead of vegetable oil?
You can use light olive oil or melted coconut oil, but the flavor and texture may slightly vary.

Can I make the syrup in advance?
Yes, the syrup can be made up to a week in advance and stored in the refrigerator. Rewarm before using.

Are these suitable for brunch or parties?
Absolutely. Their elegant appearance and satisfying flavor make them perfect for entertaining or a special morning spread.

Conclusion
Pistachio Cornetto is a luxurious yet simple pastry that transforms everyday croissants into a café-style indulgence. With a creamy pistachio filling, a light syrup glaze, and a sprinkle of crushed nuts, it’s the kind of treat that feels both comforting and refined. Perfect for special mornings or stylish gatherings, this recipe is sure to become a cherished favorite.

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