These 3-Ingredient Pistachio Cruffins are the ultimate easy treat for pistachio lovers! Made with just store-bought puff pastry, creamy pistachio spread, and a dusting of sugar, they come together in minutes but look like you’ve been baking all day. Flaky, golden, and filled with rich, nutty pistachio goodness, these cruffins are the perfect mix of croissant and muffin—a bakery-style dessert you can whip up at home with minimal effort.
.Whether you’re looking for a quick brunch idea, a trendy TikTok-inspired bake, or a unique way to enjoy your favorite pistachio cream, these easy pistachio cruffins deliver on both flavor and presentation. Ideal for breakfast, dessert, or your next Instagram-worthy bake, this is one viral pistachio recipe you need to try!
Where do I get the pistachio cream from?
Pistachio spread is one of my favourite things! It’s soooo delicious and tastes amazing in these cheesecake brownies. I use the Pistachio spread by the brand Pisti which you can get on Amazon here. It has a luxurious taste and the texture is so creamy.
Step by step how to make 3 Ingredient Pistachio Cruffins
Step one:
Spread the pistachio cream on top of the puff pastry sheet. Cut 1.5cm strips in the puff pasty using a pizza cutter or a sharp knife. Then cut the puff pastry in half. You should have approximately 20 strips.
Step two:
Roll them up then tuck the end of the strip under the cruffin. This will stop the end from sticking out during baking and will give you a cruffin shape. Bake at 200c fan for 12-13 minutes.
Step three:
Wait 5 minutes before removing the cruffins from the tin, then gently scoop them out using a small spoon. Coat the cruffins in sugar.
Tip to make the best 3 ingredient pistachio cruffins
Use cold croissant dough – Chilled dough is easier to handle and shape, helping you get those perfect flaky layers.
Don’t overfill – A little pistachio cream goes a long way! Too much filling can cause overflow or soggy centers.
Roll tightly, but not too tight – Roll the dough snugly to create defined swirls, but don’t squeeze so hard that the layers can’t puff up.
Tuck the end under the roll – After you roll up the puff pastry strip, tuck the end underneath the roll. to create a more cruffin shape and to stop the end sticking out when baking.
If you like these 3 ingredient pistachio cruffins, check out these other pistachio recipes…
Ingredients
- 1 sheet Puff pastry
- 6-7 tbsp pistachio cream
- Caster/granulated sugar
Instructions
- Spread the pistachio cream on top of the puff pastry sheet.
- Cut 1.5cm strips in the puff pasty using a pizza cutter or a sharp knife
- Then cut the puff pastry in half.
- You should have approx 20+ strips, roll them up then tuck the end of the strip under the cruffin. This will stop the end from sticking out during baking and will give you a cruffin shape.
- Place the cruffins in a mini cupcake tin.
- Bake at 200c fan for 12-13 minutes.
- Wait 5 minutes before removing the cruffins from the tin, then gently scoop them out using a small spoon.
- Coat the cruffins in sugar.
- To serve other drizzle then in pistachio cream or a small pot to dip them in....or both!
