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Pistachio Chocolate Croissants

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Unroll the croissant dough. If you prefer larger pockets, press two triangles together to form rectangles.
  6. 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).
  7. Place the sealed croissant pockets seam-side down on the prepared baking sheet.
  8. Whisk the egg and brush it over the tops of the croissants for a golden finish.
  9. 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.
  10. 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

Find it online: https://chocolatecoveredamy.com/pistachio-chocolate-croissants/