Why You’ll Love This Recipe
These Pistachio Chocolate Croissants are a luxurious pastry that balances the richness of dark chocolate with the smooth, nutty flavor of pistachio. The crispy, golden croissant dough provides a perfect texture contrast to the creamy filling. The addition of optional toppings—melted chocolate, pistachio drizzle, and chopped nuts—adds extra flavor and texture, making these croissants not just delicious but visually stunning as well. It’s an easy yet elegant pastry that feels like a treat from your favorite bakery.
Ingredients
For the Fillings:
- ½ cup dark chocolate chips or chopped chocolate
- ½ cup pistachio paste (store-bought or homemade)
- 3 tbsp powdered sugar
- 2 tbsp heavy cream
- 1–2 drops green food coloring gel (optional)
For the Croissants:
- 1 can croissant dough (such as Pillsbury Crescent Rolls or puff pastry sheets, about 8 oz)
- 1 egg (for egg wash)
Optional Toppings:
- Melted dark chocolate, for drizzling
- Pistachio crème, thinned with a bit of cream, for drizzling
- Chopped roasted pistachios
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Chocolate Filling:
- In a small microwave-safe bowl, melt the dark chocolate chips or chopped chocolate in 20-second intervals, stirring between each, until smooth. Set aside to cool slightly.
Make the Pistachio Crème:
- In a separate bowl, whisk together the pistachio paste, powdered sugar, and heavy cream until smooth. Add a drop or two of green food coloring gel if you want to brighten the pistachio filling’s color.
Keep the Fillings Separate:
- On each dough triangle, spoon half a tablespoon of pistachio crème on one side and half a tablespoon of chocolate on the other side, leaving a small gap between them. This will ensure that the fillings remain distinct after baking.
Assemble the Croissant Pockets:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the croissant dough. If you prefer larger pockets, press two triangles together to form rectangles.
- Place the pistachio and chocolate fillings as described above. Fold the dough over to seal, pressing the edges firmly together (use a fork to crimp the edges if needed).
- Place the sealed croissant pockets seam-side down on the prepared baking sheet.
Bake the Croissant Pockets:
- Whisk the egg and brush it over the tops of the croissants for a golden finish.
- Bake for 12–15 minutes, or until the croissants are golden brown and puffed up. Allow them to cool on a wire rack for about 10 minutes.
Decorate the Croissant Pockets (Optional):
- Once the croissants have cooled slightly, drizzle melted chocolate and thinned pistachio crème over the top. Sprinkle with chopped roasted pistachios for added texture and visual appeal.
Servings and Timing
- Servings: 8 croissant pockets
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
Variations
- Add Fruit: Add a few fresh raspberries or sliced strawberries inside the croissants along with the pistachio and chocolate for a fruity twist.
- Nut-Free Option: For a nut-free version, use a rich hazelnut spread in place of the pistachio paste.
- Flavored Croissants: Add a touch of vanilla extract or almond extract to the pistachio crème for extra depth of flavor.
- Vegan Version: Use vegan croissant dough, dairy-free cream, and plant-based chocolate to make this recipe vegan-friendly.
Storage/Reheating
- Storage: Store the croissants in an airtight container at room temperature for up to 2 days.
- Freezing: These croissants freeze well! After baking, let them cool completely, then wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 1 month.
- Reheating: To reheat, simply pop them in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through and crispy again.
FAQs
Can I use pre-made puff pastry instead of croissant dough?
Yes, puff pastry can be used instead of croissant dough, but you may need to adjust the baking time slightly as puff pastry can bake faster.
Can I make these croissants in advance?
Yes, you can prepare the croissants ahead of time, assemble them, and refrigerate them before baking. Just make sure to let them come to room temperature before baking.
Can I add more pistachio flavor to the croissants?
Yes, you can add more pistachio paste or even crushed pistachios inside the croissant pockets for a more intense pistachio flavor.
How do I prevent the filling from leaking out while baking?
Ensure the croissants are sealed tightly and that you’re not overstuffing them. You can also crimp the edges with a fork to help seal the dough.
Can I use a different type of chocolate for the filling?
Absolutely! You can use milk chocolate, white chocolate, or even a mix of different chocolates if preferred.
How do I store leftover croissants?
If you have any leftover croissants, store them in an airtight container at room temperature for up to 2 days. To maintain their crispiness, you can also reheat them in the oven.
Can I make these croissants without food coloring?
Yes, the green food coloring is purely optional and just adds visual appeal. The pistachio filling will still taste delicious without it.
How can I make these croissants extra crispy?
For an extra crispy texture, consider brushing the croissants with a bit of butter before baking. This will give them a richer golden color and crunch.
Can I freeze the dough?
While it’s possible to freeze croissant dough, this recipe works best with fresh dough. You can, however, freeze the assembled croissants before baking and bake them directly from frozen.
Conclusion
Pistachio Chocolate Croissants are a perfect balance of rich chocolate and creamy pistachio in a flaky, golden pastry. With the added option of delightful toppings like melted chocolate and pistachio drizzle, these croissants offer both elegance and comfort in every bite. Whether you’re serving them for breakfast, brunch, or a special dessert, they’re sure to be a hit with anyone who loves indulgent pastries with a unique twist. Enjoy this easy, flavorful treat at home!
Pistachio Chocolate Croissants
Pistachio Chocolate Croissants feature a rich pistachio crème and dark chocolate filling inside flaky croissant dough. Topped with melted chocolate and crushed pistachios, they make for an indulgent and visually stunning treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 8 croissant pockets
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
½ cup dark chocolate chips or chopped chocolate
½ cup pistachio paste (store-bought or homemade)
3 tbsp powdered sugar
2 tbsp heavy cream
1–2 drops green food coloring gel (optional)
1 can croissant dough (such as Pillsbury Crescent Rolls or puff pastry sheets, about 8 oz)
1 egg (for egg wash)
Melted dark chocolate, for drizzling
Pistachio crème, thinned with a bit of cream, for drizzling
Chopped roasted pistachios
Instructions
- In a small microwave-safe bowl, melt the dark chocolate chips or chopped chocolate in 20-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- In a separate bowl, whisk together the pistachio paste, powdered sugar, and heavy cream until smooth. Add a drop or two of green food coloring gel if you want to brighten the pistachio filling’s color.
- On each dough triangle, spoon half a tablespoon of pistachio crème on one side and half a tablespoon of chocolate on the other side, leaving a small gap between them. This will ensure that the fillings remain distinct after baking.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the croissant dough. If you prefer larger pockets, press two triangles together to form rectangles.
- Place the pistachio and chocolate fillings as described above. Fold the dough over to seal, pressing the edges firmly together (use a fork to crimp the edges if needed).
- Place the sealed croissant pockets seam-side down on the prepared baking sheet.
- Whisk the egg and brush it over the tops of the croissants for a golden finish.
- Bake for 12–15 minutes, or until the croissants are golden brown and puffed up. Allow them to cool on a wire rack for about 10 minutes.
- Once the croissants have cooled slightly, drizzle melted chocolate and thinned pistachio crème over the top. Sprinkle with chopped roasted pistachios for added texture and visual appeal.
Notes
If you prefer larger pockets, press two croissant dough triangles together to form rectangles.
For a nut-free version, use hazelnut spread instead of pistachio paste.
For extra pistachio flavor, add more pistachio paste or crushed pistachios inside the croissant pockets.
The green food coloring is optional and only adds to the visual appeal. You can skip it if you prefer.
Nutrition
- Serving Size: 1 croissant pocket
- Calories: 300
- Sugar: 16g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
