I’m not even exaggerating when I say these Pistachio Chocolate Croissants are a problem in my house. A very, very good problem. The first time I made them, the smell of butter and roasting pistachios literally brought my neighbor to the door. What makes this homemade pistachio croissant recipe so addictive is that combo of nutty, creamy pistachio filling and dark chocolate all wrapped up in a buttery, flaky shell. My absolute game-changer? Using good, all-butter puff pastry from the freezer aisle. It’s how you get that coffee shop vibe without losing your mind trying to laminate dough.
Ingredients for Pistachio Chocolate Croissants
Here’s what you’ll need. Nothing too wild, and you can find it all at a regular grocery store.
For the Pistachio Cream Filling:
- 1/2 cup (60g) raw pistachios, no shells
- 1/4 cup (50g) plain old granulated sugar
- 3 tablespoons (45g) unsalted butter, left out on the counter for a bit
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- Just a little pinch of salt
For Assembly & The Fun Part:
- 1 sheet (around 14 oz or 400g) of all-butter puff pastry (the kind in a box in the freezer section is perfect)
- 4 oz (115g) good dark chocolate, chopped up from a bar, or use those little baking sticks
- 1 large egg beaten with a splash of milk
- A handful of chopped pistachios
- Some powdered sugar, if you’re feeling fancy
- More melted chocolate for drizzling on top
Alright, Let’s Do This
I’ll walk you through it. Just follow along, and you’ll end up with the best chocolate pistachio pastry ever. The main thing to remember is to keep your puff pastry cold. That’s rule #1.
Step 1: Let’s Make the Pistachio Goop
First up, the filling. Put the pistachios and sugar in a food processor and just blitz them until they turn into a fine powder. Add the soft butter, egg yolk, vanilla, and salt. Whiz it all up again until you have a thick, sweet, nutty paste. The urge to just eat this with a spoon is real. I won’t judge.
Step 2: Time for the Pastry
Carefully unroll your puff pastry sheet on a counter with a little flour on it. You want it to be a big rectangle, maybe 10×15 inches. A pizza cutter is your best friend here. Slice it down the middle the long way, then cut each long piece into 4 triangles. You’ll end up with 8 triangles total.
Step 3: Now We Build Them
This is where it all comes together. Grab a triangle and plop a spoonful of the pistachio stuff on it. Spread it around a bit, but not all the way to the edges. Line up a few pieces of chocolate at the wide end of the triangle.
Step 4: Roll ’em Up
Start at the fat end and just roll the triangle up towards the pointy end. Don’t roll it super tight; it needs room to puff up. Once it’s rolled, you can bend the ends in a little to get that classic crescent shape. Pop it on a baking sheet lined with parchment paper, and make sure the little tip is tucked underneath so it doesn’t unroll while it bakes. Repeat for all of them.
Step 5: The Fridge Is Your Friend
I know, you want to bake them now. But pop the whole tray in the fridge for 30 minutes. This is the secret. It makes the butter in the dough get cold again, so when it hits the hot oven, it creates steam and poof—you get all those flaky layers. This is how you avoid sad, dense croissants. While they’re chilling, get your oven heating up to 200∘C (400∘F).
Step 6: Bake Time!
Take the croissants out of the fridge. Give them a quick but gentle brush-over with the egg and milk mix. This is what makes them look all shiny and professional. Bake them for 15 to 20 minutes. Just keep an eye on them—you’re looking for big, puffy, and a beautiful deep golden brown.
Step 7: The Pretty Part
Let them cool on the tray for a minute or two so you don’t burn your fingers. Then you can move them to a wire rack. A little drizzle of melted chocolate and a sprinkle of those green pistachio bits makes them look amazing. A dusting of powdered sugar is also a nice touch. They are so, so good when they’re still warm and the chocolate is melty.
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Why I’m Obsessed With These
Okay, look. The moment you take a bite of one of these Pistachio Chocolate Croissants… the outside just shatters everywhere (in the best way possible!), and the inside is all soft and airy with that warm, gooey chocolate and the nutty cream. It’s the kind of thing that makes a boring Tuesday feel like a weekend. For real, if you make these, you HAVE to tell me how they turned out in the comments. I actually want to know!
Pistachio Chocolate Croissants
The best homemade Pistachio Chocolate Croissants! This easy recipe uses flaky pastry and a rich pistachio filling for a perfect brunch treat.
Ingredients
- 1/2 cup raw pistachios no shells
- 1/4 cup sugar
- 3 tablespoons soft unsalted butter
- 1 big egg yolk
- a little splash of vanilla extract
- a tiny pinch of salt
- 1 sheet of all-butter puff pastry
- about 4 oz of good dark chocolate chopped up
- 1 egg beaten with a splash of milk
- some chopped pistachios for the top
- powdered sugar if you feel like it
Instructions
Step 1
Okay lets make the filling. Just blitz the pistachios and sugar in a food processor till they're like fine sand. Then throw in the soft butter egg yolk vanilla and salt. Mix it all up again till its a creamy green paste.
Step 2
Get your puff pastry out on a floured counter. Slice it down the middle the long way. Then just chop each long piece into 4 triangles.
Step 3
Plop a spoonful of the pistachio stuff on each triangle. Just leave a little border empty. Throw some chocolate bits on the fat end.
Step 4
Just roll them up starting from the wide part. You can bend the ends a little to get that classic moon shape. Put 'em on a baking tray with parchment and tuck the little flap underneath so it doesnt open up.
Step 5
The whole tray goes in the fridge now for 30 minutes. Dont skip this part it helps them get flaky. While thats happening get your oven hot at 400°F or 200°C.
Step 6
Okay grab the tray from the fridge. Give them a quick brush all over with the egg mix. Bake 'em for 15-20 minutes till they look huge puffy and really golden.
Step 7
Let them cool for a minute so you dont burn yourself. A chocolate drizzle and a bunch of pistachios on top looks great. Theyre best when they're still warm.
Notes
1. that fridge step. dont skip it. i tried once it was sad.
2. if you see all-butter puff pastry buy it. its just better.
3. they taste best warm not gonna lie. when the chocolate is a mess.
4. you can use baking chocolate sticks instead of a chopped bar. easier.
Nutrition Information:
Yield:
8Amount Per Serving:Calories: 420 calories