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Pistachio Cream Filled Cronut Recipe

5 from 2 votes
Michal Zilbershlag – @michal_zilbershlag
This fantastic cronut recipe produces airy croissant donuts filled with a rich pistachio pastry cream.


  • Powdered sugar


  • cups/500 grams flour
  • ½ cup sour cream
  • 1 large egg
  • 1 egg yolk
  • tablespoons/50 grams butter
  • 1 cup/240 milliliters milk
  • ½ cup/120 milliliters water
  • ¼ cup/50 grams sugar

Pistachio pastry cream:

  • 2 cups + 1 tablespoon/500 milliliters milk
  • 3 egg yolks
  • 1 cup/200 grams sugar
  • 4 tablespoons/40 grams cornstarch
  • 1 tablespoon vanilla paste
  • ¾ cup/150 grams butter
  • 1 heaping tablespoon pistachio paste



  • Mix all the ingredients in a stand mixer bowl and knead for 10 minutes, until a smooth dough is formed. Cover the bowl and let the dough rise until doubled in size, about 1-2 hours, then refrigerate for two hours.
  • Dust your work surface with flour and roll out the dough into a ½" layer. Cut out triangles as shown in the video and roll each one inwards, like a croissant shape.
  • Place each cronut on a parchment paper square and let them rise for 30 minutes.
  • Fill half of a deep pot with frying oil and heat it up on medium-high. Deep fry the cronuts until they golden all around and let them cool off on a rack.

Pastry cream:

  • Heat up the milk, egg yolks, sugar, cornstarch and vanilla paste in a small pot and whisk until the texture thickens and becomes creamy.
  • Remove from the heat, add the butter and pistachio paste and whisk until well combined. Transfer to a container covered with plastic wrap and place in the fridge for two hours.


  • Cut each cronut open horizontally, fill with 1 heaping teaspoon of the pistachio pastry cream and sprinkle a little powdered sugar on top.


Frequently Asked Questions

What can I replace the pistachio paste with?
Any chocolate spread will work, and you can also just skip it and enjoy a vanilla pastry cream.

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