Description
Flaky, bakery-style croissants filled with silky pistachio creme and rich melted dark chocolate. This easy recipe uses ready-to-bake croissant dough, so you get an indulgent pastry with minimal effort. Perfect for breakfast, brunch, or dessert.
Ingredients
FOR THE FILLINGS:
1/2 cup dark chocolate chips or chopped dark chocolate
1/2 cup pistachio paste, store-bought or homemade
3 tbsp powdered sugar
2 tbsp heavy cream
1 to 2 drops green food coloring gel, optional
FOR THE CROISSANTS:
1 can croissant dough, about 8 oz, such as Pillsbury Crescent Rolls or puff pastry sheets
1 egg, beaten, for egg wash
OPTIONAL TOPPINGS:
Melted dark chocolate, for drizzling
Pistachio creme thinned with a little cream, for drizzling
Chopped roasted pistachios
Instructions
1. Preheat the oven to 375°F, 190°C. Line a baking sheet with parchment paper.
2. Melt the chocolate. Place chocolate chips in a microwave-safe bowl and heat in 20 second bursts, stirring between each, until smooth. Set aside to cool slightly and thicken a bit.
3. Make the pistachio creme. In a bowl whisk pistachio paste, powdered sugar, and heavy cream until smooth and silky. Add 1 to 2 drops of green gel if you want a brighter color.
4. Unroll the croissant dough. Separate into triangles. For larger pocket-style pastries, press two triangles together to form a rectangle.
5. Add fillings while keeping them separate. On each dough piece spoon about 1/2 tbsp pistachio creme on one side and 1/2 tbsp melted chocolate on the other side. Leave a small gap between the two so they remain distinct after baking.
6. Fold and seal. Fold the dough over the fillings, tuck the edges, and press firmly to seal. Crimp with a fork if desired. Place seam side down on the parchment-lined baking sheet.
7. Brush with egg wash. Lightly brush the tops with beaten egg to promote a glossy, golden finish.
8. Bake for 12 to 15 minutes, until puffed and golden brown. Rotate the pan if needed for even browning.
9. Cool for about 10 minutes on a wire rack so the fillings set slightly.
10. Decorate, optional. Drizzle with melted chocolate and thinned pistachio creme, then sprinkle with chopped roasted pistachios. Serve warm or at room temperature.
Notes
Tips: Keep the dough cool if it gets sticky. Do not overfill or the fillings may leak. Seal edges firmly for neat results.
Variations: Use milk or white chocolate for a sweeter profile. For dairy free, use coconut cream and a plant based dough. Add a thin layer of raspberry jam for a gourmet touch.
Serving ideas: Pair with fresh fruit, a yogurt parfait, or simple scrambled eggs for brunch.
Storage: Store airtight at room temperature up to 2 days, or refrigerate up to 4 days if topped with creme. Freeze up to 1 month, wrapped well.
Reheat: Warm in a 325°F, 165°C oven for 5 to 7 minutes to re crisp. Microwave 15 to 20 seconds for a softer texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: French inspired