Ingredients
Scale
- 1 package (17.3 oz) refrigerated puff pastry or croissant dough
- 1/4 cup natural pistachio butter or paste
- 2 tablespoons powdered sugar
- 4 ounces semi-sweet chocolate, cut into batons or thick chunks
- 1 large egg
- 1 teaspoon milk or water
- 2 tablespoons finely chopped pistachios (for topping)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a small bowl, thoroughly combine the pistachio butter and powdered sugar until the mixture is smooth and spreadable.
- Step 2: Unroll the puff pastry dough and gently roll it out slightly if necessary to smooth any creases. Cut the dough into 4 large triangles or 6 smaller rectangles (depending on the desired croissant size).
- Step 3: Spread a thin, even layer of the prepared pistachio mixture onto the wider end of each dough piece. Place one or two chocolate batons directly on top of the pistachio layer, near the wide edge.
- Step 4: Starting at the wide, filled end, tightly roll the dough towards the point, forming a croissant shape. If making large triangles, gently curve the ends inward to form a crescent. Place the shaped pastries 2 inches apart on the prepared baking sheet.
- Step 5: Whisk the large egg and milk/water together to create an egg wash. Brush the tops and sides of the croissants liberally with the wash, then immediately sprinkle the surfaces with the finely chopped pistachios. Bake for 15–20 minutes, or until the croissants are deeply golden brown and fully puffed. Cool on the pan for 5 minutes before serving.
Notes
- These croissants taste best fresh; if you have leftovers, store them airtight at room temperature for a maximum of two days, as refrigeration can quickly stale the pastry.
- To revive the flaky layers and ensure a perfectly molten chocolate center, reheat cooled pastries in a 300°F oven or toaster oven for 5 to 7 minutes.
- Serve these warm pastries alongside a strong espresso or a small bowl of vanilla bean ice cream to balance the richness of the pistachio and chocolate filling.
- For the best visual appeal and an extra crunchy finish, press the chopped pistachios gently into the egg wash immediately after brushing, ensuring they adhere well before the pastry goes into the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American