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Pistachio Cream-Filled Croissant Rolls

Pistachio cream-filled croissant rolls pair flaky, golden crescent dough with a chilled homemade pistachio custard. Fill each roll after baking for a creamy center and crisp, puffed exterior.
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Prep Time 25 minutes
Cook Time 14 minutes
Chilling 2 hours
Total Time 2 hours 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the pistachio cream
  • 0.5 cup pistachios shelled, unsalted
  • 1.25 cup milk whole
  • 2 egg yolks large
  • 0.25 cup sugar granulated
  • 2 tbsp cornstarch
  • 0.125 tsp salt kosher
  • 2 tbsp butter unsalted
  • 0.5 tsp vanilla extract
For the croissant rolls
  • 1 can (8 oz) crescent roll dough refrigerated

Equipment

  • 1 food processor
  • 1 2-quart saucepan
  • 1 13x18-inch rimmed baking sheet

Method
 

Make the pistachio cream
  1. In a food processor, pulse the pistachios until finely ground, scraping down the bowl as needed.
  2. Heat the milk in a 2-quart saucepan over medium heat until steaming, with small bubbles forming around the edge.
  3. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth.
  4. Gradually whisk in about 1/2 cup of the hot milk, then whisk the mixture back into the saucepan.
  5. Cook over medium heat, whisking constantly, until the custard is thick and bubbling across the surface.
  6. Continue cooking for 1 minute.
  7. Remove from the heat and whisk in the ground pistachios, butter, and vanilla.
  8. Transfer the pistachio cream to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours until cold.
Bake the rolls
  1. Heat the oven to 375°F and line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Separate the crescent dough into 8 triangles and roll each from the wide end toward the point.
  3. Arrange the rolls on the baking sheet and bake for 10–13 minutes, until puffed and golden brown.
  4. Cool on the sheet for 10 minutes, then transfer to a rack and cool completely.
Fill the rolls
  1. Whisk the chilled pistachio cream until smooth.
  2. Cut each roll horizontally, leaving one long edge attached.
  3. Divide the cream evenly among the rolls and serve immediately or refrigerate until serving.

Notes

For the smoothest filling, press the plastic wrap directly onto the custard while it chills. Store filled rolls in the refrigerator for up to 2 days; freezing is not recommended because the custard and pastry can lose their texture. For a gluten-free option, use gluten-free crescent dough if available.